Best oatmeal muffins! These maple brown sugar oatmeal muffins are a healthy, hearty, delicious portable breakfast recipe.
Oatmeal muffins don’t sound super exciting. But these are no ordinary oatmeal muffins.
These are maple brown sugar oatmeal muffins. And they are awesome!
The muffins are sweet and are just hearty enough to be filling without being heavy.
They make a great on-the-go breakfast, and I even like them for an easy dessert.
How to make oatmeal muffins
Begin by mixing the oats and milk together in a large bowl.
Add in the maple syrup, oil, brown sugar, and eggs until combined.
Stir in the flour, baking powder, cinnamon, baking soda, and salt until just incorporated. Don’t overmix or the muffins will be tough.
Divide the batter between the prepared muffin tins. The batter will be on the thin/wet side.
You can top the muffin batter with sparkling or raw sugar, if you prefer.
Bake until the muffins are golden brown and the muffins spring back when lightly touched.
How to store the muffins
I store the muffins in a resealable container at room temperature.
How long will the muffins keep
The muffins will keep for 3-4 days.
More oatmeal recipes
More muffin recipes
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Maple Brown Sugar Oatmeal Muffins
Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup milk¹
- 1/2 cup pure maple syrup
- 1/3 cup oil²
- 2/3 cup light brown sugar³ packed
- 2 large eggs lightly beaten
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt⁴
- Sparkling or raw sugar optional
Instructions
- Preheat the oven to 400 F. Line a 12-cup muffin tin with paper liners.
- Combine the oats and milk in a large bowl.
- Add the maple syrup, oil, brown sugar, and eggs. Mix until combined.
- Stir in the flour, baking powder, cinnamon, baking soda, and salt just until combined. The batter will be wet.
- Dvide the batter between the prepared muffin tins.
- Sprinkle sugar over batter, if using.
- Bake for 18-25 minutes, or until the muffins spring back when lightly pressed.
- Let the muffins cool in the tin for 5 minutes.
- Remove to wire rack to finish cooling.
Video
Notes
- Anything from skim to whole milk will work. Non-dairy milks such as almond milk will also work.
- Any neutral oil such as canola oil will work.
- If you prefer muffins that aren't as sweet, reduce the brown sugar to 1/3-1/2 cup.
- Or 1/4 teaspoon table salt.
- Nutrition values are estimates.
Nutrition Information
Maple Brown Sugar Oatmeal Muffin Recipe Video
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Linda G says
May 16, 2019 at 2:07 pmThese are delicious. I halved the recipe because I wanted to make sure that my husband and I would like them. We wanted a muffin that was not too sweet that we could have for breakfast. I will be making them again
Kate says
May 17, 2019 at 7:39 amThank you! I’m so glad that you liked the muffins. =) Thanks for taking the time to comment!
Brier says
May 15, 2019 at 11:05 amOmg. Fresh out of the oven these are so tasty. I added a full tsp of cinnamon but that was the only alteration I made. Delish.
Kate says
May 15, 2019 at 4:12 pmYay!! I’m so glad that you liked the muffins! =) Thanks for commenting!
Tina says
May 10, 2019 at 12:04 pmThese are awesome
Kate says
May 10, 2019 at 1:48 pmThank you! I’m so glad that you liked the muffins. =) Thanks for commenting!
Jude says
April 29, 2019 at 6:03 amAre you measuring the syrup with a wet or dry cup? I always have to ask since a recipe came out incorrectly due to the blogger using a dry measuring cup to measure honey, once!
Kate says
April 29, 2019 at 8:44 amI use a liquid measuring cup to measure the milk, oil, and syrup. Hope that helps!
monica says
April 15, 2019 at 6:43 pmCan you use quick cooking oats for this recipe?
Kate says
April 16, 2019 at 8:06 amI haven’t tried quick cooking oats in this recipe, so I’m not sure how they will work.
Monica says
April 17, 2019 at 5:57 amI made them yesterday with quick cooking oats (it’s all I had in the pantry). They turned out great. My kids loved them. Thank you!
Kate says
April 25, 2019 at 3:34 pmYay!! Thank you for coming back to share that info!
Jude says
April 6, 2019 at 10:16 pmDo you use a liquid measuring cup for all of the liquids, or do you use a dry measuring cup for certain liquids?
Kate says
April 7, 2019 at 7:31 amI use a liquid measuring cup for the liquids.
Phyllis says
April 6, 2019 at 5:16 pmThese are delicious and worked fine with gluten free flour blend and almond milk.
Kate says
April 7, 2019 at 7:27 amThank you! And thank you for your notes about using almond milk and gf flour blend! That’s really helpful. =)
Jan says
March 27, 2019 at 6:16 pmThese muffins are amazing and so tasty. I made a gluten free version and added Xanthum gum and raisins.
Kate says
March 28, 2019 at 8:55 amThank you! I’m so glad that you liked them. And thank you for your note about making them gf! That’s really helpful. =)
Kim says
March 10, 2019 at 2:17 pmCame out beautiful and very tasty . We differently will make them again .
Thanks, Kim
Kate says
March 10, 2019 at 3:22 pmThank you! I’m glad that you enjoyed them. =) Thanks for commenting!
Momcat says
March 10, 2019 at 2:02 pmThese are just delicious! I cut the brown sugar back to 1/3 cup and honestly will omit next time as the maple syrup really sweetens it up enough for us. I did add a few drops of maple extract as well but will also omit. This goes together so quickly and would be awesome with a handful of chopped walnuts/pecans tossed in! Unfortunately, my people don’t like nuts but maybe I will add to half the batch;)I have been looking for a good but not greasy oatmeal maple muffin and this is it.
I have a convection oven and 20 min @ 400 degrees was perfect. Made twelve good size muffins when filled almost to the top of paper cups ( large size)Thank you!!
Kate says
March 10, 2019 at 3:21 pmThank you! And thank you for your notes! It’s helpful to hear the things that have worked for other people. I appreciate you taking the time to comment! =)
Deb says
February 23, 2019 at 10:22 amThese are delicious! I did add some raisins and walnuts. Super easy to make 👍
Kate says
February 23, 2019 at 12:50 pmThank you! I’m so glad that you liked them! =) Thanks for commenting!
Linda says
February 17, 2019 at 10:11 amThe muffins are wonderful! I added maple extract but I don’t think I will next time. Thank you for the recipe.
Kate says
February 17, 2019 at 11:08 amThanks! I’m so glad you liked them! =) Thanks for commenting.
Kathleen Colarusso says
February 2, 2019 at 8:57 pmVery light and fluffy muffin!!! Was surprised with 2 cups of oatmeal in them.Did not taste much maple however? Obtained 18 full sized muffins, and shared them with family!!! Thanks for great recipe, that I will get creative with next time,such as walnuts and dark chocolate chips??? Kathleen
Kate says
February 3, 2019 at 3:15 pmThank you! If you want stronger maple flavor, you could add a bit of maple extract to bump up the flavor. It sounds like you have some delicious variations coming up! Thanks for commenting! =)
Val says
February 2, 2019 at 11:11 amI just made these muffins and I love them! They are wonderfully hearty and delicious. Thank you for a great recipe. I especially like that the oats get a bit soft before mixing in the remaining ingredients. I did reduce the brown sugar by half and used 1/4 cup of white whole wheat flour in place of 1/4 cup of AP flour. Will definitely be making these muffins again.
Val says
February 2, 2019 at 11:03 amI just made these muffins and I absolutely love them! They are wonderfully hearty and delicious. Thank you for a great recipe! I especially like that the oats get a bit soft before mixing in the rest of the ingredients. The only change I made was to reduce the brown sugar by half and use 1/4 cup of white whole wheat flour in place of the same amount of AP flour. Will definitely be making them again!
Kate says
February 2, 2019 at 2:08 pmThank you! And thank you for your notes about the changes that you made. It always helps to hear the things that have worked for other people. Glad you enjoyed the muffins, and thanks for commenting! =)
Chelsea says
January 13, 2019 at 6:49 pmGreat muffins! I’ve already made this recipe 3 times this week!
Ginger says
January 5, 2019 at 1:20 pmI can’t wait to try your oatmeal muffin recipe . Sounds good .
Kate says
January 5, 2019 at 5:13 pmThank you! I hope you enjoy the muffins! =)
Karly says
January 4, 2019 at 5:37 pmYum! What a great way to start my day!!
Kate says
January 4, 2019 at 6:12 pmThank you so much! =)
Kels says
January 4, 2019 at 1:35 pmYum yum yum!!! These muffins are fantastic! My kids gobbled them up and wanted me to make more!
Kate says
January 4, 2019 at 6:12 pmThank you! I’m so glad! Thank you for coming back to comment!
CJ says
January 3, 2019 at 11:00 amThese look lovely Kate! I’m always looking for better, portable breakfast options for the occasions where I have to leave the house before breakfast. I’m curious to know if you think this would work with a gluten free flour blend – in theory, they should be just fine, but gf baking can be a bit fickle. 😉
Kate says
January 3, 2019 at 4:04 pmThank you! I get it! Breakfast can be tough. I think it would work to use a measure-for-measure gf flour blend. I tend to turn to those for gf baking because I’ve had the most success using those. I hope that helps! =)