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 when stored in an airtight container at room temperature.
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.
- Divide 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
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Comments & Reviews
Chloe says
The best oatmeal muffins EVER!!!! I’m obsessed with this recipe!!!
Kate says
Thanks!
Deanna S. says
These muffins are delicious! I followed directions exactly, but used 1/2 the amount of sugar (If I was the only one eating them, I would’ve used the entire amount, but my son is watching his sugar intake) and King Arthur’s Gluten Free 1:1 Flour. I baked at 400 for 16 minutes and they were perfect. I filled them a little more than 3/4 of the way and they had a nice dome on top. These will be in my Favorite Recipes folder for sure.
Kate says
Thank you! I’m glad that you liked them.
Luciana says
I love this recipe..it’s my go to! Can I substitute the milk with greek yogurt?
Mel says
Can I use quick oats?
Kate says
I’ve only used old-fashioned oats, but I’ve heard from a few people who have used quick oats. They’ve said that it worked well for them.
Kat says
I made 20 muffins and cooked them for 18 minutes and they turned out perfectly. Love this recipe so much, thank you for sharing!
Kate says
Thank you so much!
Amanda says
These are so good! In my second batch I added a couple drops of maple extract to really make that maple stand out. My kids love them and can’t get enough.
Kate says
Thank you! I’m glad that your family is enjoying the muffins!