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 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
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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.
Emily Miller says
These were a huge hit at our house this morning. Delicious, chewy, and filling. Thanks for the recipe!
Kate says
Yay!! So glad that they were a hit! =)
Stephanie says
I used instant oats and found these a little dry. I will have to try again with regular oats!
Kate says
Thanks for sharing that tip!
Sheila says
Can I use whole wheat flour? If yes what would the ratio be?
Kate says
Hi! I can’t give you an exact measurement without having tried it. However, when I replace all-purpose flour with whole wheat flour, I start off by replacing half of the all-purpose flour with 1/3 the amount of all-purpose flour and then adjust from there. For example, if a recipe called for 1 cup of all-purpose flour, I would use 1/2 cup all-purpose and 1/3 cup whole wheat as a starting point.
Sheila says
Got it, thanks
Monica Gullett says
Can I use quick oats in this recipe?
Kate says
Hi! I haven’t tried quick oats in this recipe to say for certain.
Anne says
Can you freeze these?
Kate says
You can! I regularly freeze batches of these muffins, and they freeze/reheat well. I let the muffins cool to room temperature and then place them in a resealable freezer-safe container. They keep for about 3 months.
Angelina Whittle says
Are you able to taste the maple flavor in this recipe or is it sort of a blend of darker sugary flavor?
Kate says
The maple flavor isn’t very strong. If you want a stronger maple flavor, I recommend using maple flavor (extract) to bump up the maple flavor.
Andrea Gonzalez says
An you use steel cut oats?
Kate says
I don’t know that steel cut oats would work in this recipe. They have a different texture and usually require a longer cooking time, so I don’t know how well they would sub.
Sheila says
I make these all the time, always a little different. I usually use yogurt instead of oil. Sometimes I add blueberries, sometimes craisins, nuts, chocolate cups… I use this recipe for pancakes. I usually put half the batter into muffin tins and the other half I make into pancakes
Kate says
I’m so glad that you like them! Thanks for sharing that the batter works for pancakes, too!
Marie says
Easy and Oh so yummy! Made them several times now, use corn syrup instead of maple, just cause I have lots of it and don’t use it much. Sprinkle maple sugar flakes on top. My son asked me today whether I ever considered buying another muffin tin and make double!!
Kate says
Thank you! I’m so glad that you like the muffins!
Charity says
Made recipe they are delicious.. thanks!
Kate says
Thank you!
Paula Ryan says
What can you substitute maple syrup for?
Kate says
I haven’t tried subbing the maple syrup in this recipe. Honey and agave nectar are common subs for maple syrup, but I haven’t tested them in this recipe.