Maple Brown Sugar Oatmeal Muffins

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

• Overnight Crock Pot Banana Bread Oatmeal
• Slow Cooker Overnight Pecan Pie Oatmeal

More muffin recipes

• Bakery Style Blueberry Muffins
• Strawberry Crumble Muffins

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Maple Brown Sugar Oatmeal Muffins

Maple brown sugar oatmeal muffin recipe. Check out the step-by-step photos above the recipe. 

Author: I Heart Eating

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 33 minutes

Course: Breakfast

Cuisine: American

Keyword: muffin, oatmeal

Servings: 12 muffins

5 from 2 votes

Print Recipe

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

1. Preheat the oven to 400 F. Line a 12-cup muffin tin with paper liners.

2. Combine the oats and milk in a large bowl.

3. Add the maple syrup, oil, brown sugar, and eggs. Mix until combined. 

4. Stir in the flour, baking powder, cinnamon, baking soda, and salt just until combined. The batter will be wet. 

5. Dvide the batter between the prepared muffin tins. 

6. Sprinkle sugar over batter, if using. 

7. Bake for 18-25 minutes, or until the muffins spring back when lightly pressed.  

8. Let the muffins cool in the tin for 5 minutes.

9. Remove to wire rack to finish cooling. 

Recipe Notes

1. Anything from skim to whole milk will work. Non-dairy milks such as almond milk will also work. 
2. Any neutral oil such as canola oil will work. 
3. If you prefer muffins that aren't as sweet, reduce the brown sugar to 1/3-1/2 cup. 
4. Or 1/4 teaspoon table salt.
5. Nutrition values are estimates. 

Nutrition facts per serving (1muffin)

Calories: 261kcal

Fat: 7g

Saturated fat: 1g

Cholesterol: 27mg

Sodium: 167mg

Potassium: 187mg

Carbohydrates: 43g

Fiber: 1g

Sugar: 21g

Protein: 5g

Vitamin A: 1.6%

Calcium: 7.8%

Iron: 8.7%