Easy moist and tasty oatmeal muffins! These maple brown sugar oatmeal muffins are a hearty and delicious portable breakfast recipe.
Oatmeal muffins may not 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 grab-and-go breakfast, and I even like them for an easy snack or dessert.
Since I first shared this recipe in early 2019, it has become one of the most popular, most shared recipes on my site, and I’ve created other versions like my apple cinnamon oatmeal muffins and blueberry oatmeal muffins. This recipe is a family favorite that my kids regularly ask me to make. Give these muffins a try, and you’ll see why this recipe is so popular!
“I have made these at least 4 times and love them. Last time I added blueberries. It’s my go to when I’m craving a healthy oatmeal muffin.” – Erica
Ingredient notes and substitutions
- Oats: I haven’t tried using quick oats in this recipe, but I’ve heard from people who have successfully used quick oats to make the muffins.
- Milk: Anything from skim to whole milk will work. I’ve also used non-dairy milks, such as almond milk, and they will also work.
- Oil: Any neutral oil such as canola oil will work. I like to use light olive oil in this recipe, too.
- Brown sugar: If you prefer muffins that aren’t as sweet, reduce the brown sugar to 1/3-1/2 cup.
- Salt: Or use 1/4 teaspoon of table salt instead of kosher salt.
How to make oatmeal muffins
Here you’ll find instructions and step-by-step photos showing how to make the recipe. The full recipe is given below.
Step 1: Begin by mixing the oats and milk together in a large bowl.
Step 2: Add in the maple syrup, oil, brown sugar, and eggs until combined.
Step 3: Stir in the flour, baking powder, cinnamon, baking soda, and salt until just incorporated. Don’t overmix or the muffins will be tough.
Step 4: Divide the batter between the prepared muffin tins. The batter will be on the thin/wet side.
Step 5: You can top the muffin batter with sparkling or raw sugar, if you prefer.
Step 6: Bake until the muffins are golden brown and the muffins spring back when lightly touched.
Recipe Tips!
- Pan preparation: I like to use parchment cupcake liners with this recipe. I’ve never had the muffins stick to the liners when I use those. Baking spray with flour also works well with this recipe.
- Maple flavor: For more maple flavor, add up to 1 teaspoon of maple flavoring with the wet ingredients.
- Add-ins: Feel free to stir in add-ins such as dried fruit, like dried cranberries, apples, or blueberries, or chopped nuts, like walnuts or pecans.
- Gluten-free flour: I’ve heard from several people who have used gluten free measure-for-measure flour successfully in this recipe.
- Oven temperature: The oven temperature given is what works for my oven. However, oven temperatures can vary. Since the muffins have brown sugar and maple syrup, you may find that you need to decrease the temperature by 25F if your muffins begin to brown too quickly.
Maple Brown Sugar Oatmeal Muffins
Equipment
- Muffin tin
Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup milk
- 1/2 cup pure maple syrup
- 1/3 cup neutral oil
- 2/3 cup light brown sugar packed
- 2 large eggs lightly beaten
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 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.2 cups old-fashioned rolled oats, 1 cup milk
- Add the maple syrup, oil, brown sugar, and eggs. Mix until combined.1/2 cup pure maple syrup, 1/3 cup neutral oil, 2/3 cup light brown sugar, 2 large eggs
- Stir in the flour, baking powder, cinnamon, baking soda, and salt just until combined. The batter will be wet.1 ½ cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt
- 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
- Milk: Anything from skim to whole milk will work. Non-dairy milks such as almond milk will also work.
- Oil: Any neutral oil, such as canola oil, will work.
- Brown sugar: If you prefer muffins that aren’t as sweet, reduce the brown sugar to 1/3-1/2 cup.
- Salt: Or 1/4 teaspoon table salt.
- Nutrition values are estimates.
Nutrition
Did You Make This Recipe?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
How to freeze oatmeal muffins
I like to bake a double batch and freeze half for later because the muffins freeze so well. To freeze the muffins, bake as-directed.
Let the muffins cool to room temperature on a wire cooling rack. Place the cooled muffins in a freezer-safe container, and freeze. The muffins will keep for up to 3 months.
Storage
I recommend storing the muffins in an airtight container at room temperature. They will keep for 3-4 days when properly stored.
More muffin recipes!
If you’ve tried this oatmeal muffin recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.
Originally published 1/2/2019. This recipe was updated with additional tips and information no 3/18/2025.
Reader Interactions
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!
Comments & Reviews
Brian says
I didn’t even have all the right ingredients, still 10/10
With a recipe base this solid, you can screw up and still make a masterpiece
Kate Dean says
Thank you!