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
Kathy says
One of my favourite go to muffin recipes. So versatile to add to such as chocolate chips. I often add frozen blueberries and/or raspberries as well as chopped pecans. I have also made them gluten free since a celiac diagnosis. I use Bob’s red mill 1 to 1 flour gluten free flour in the same quantity as a substitute for the regular flour.
Kate says
Thank you so much!
Jordana says
I used some mixed variety of instant (nature’s path) oatmeal my son wouldn’t eat, reduced the sugar and used sorghum molasses I had kicking around the cupboard instead of the maple syrup. Turned out amazing! Thanks!
Kate says
So glad to hear that! Thanks!
Mar Paski says
I turned down the heat to 375 and it was done in 17 minutes. I have a gas oven so maybe that’s why? I saw someone else had theres at 350. I didn’t notice any maple flavor, but they are good!
Kate says
Thanks! For stronger maple flavor, you can add maple extract. That will bump it up a bit.
Rebecca says
These muffins are so great! The first time I made them I accidentally put it on 350 instead of 400 and they came out perfect, so I stick with that. I make them with sprouted rolled oats, and I use olive or avocado oil; I’ve even substituted with apple sauce. I add in flax seeds and use less sugar than indicated. I also use water instead of milk to keep them dairy-free. My kids are obsessed!
Kate says
I’m so glad that your family loves them! I’ve used non-dairy milk (almond milk) in this recipe, and it works well. If you’re keeping it dairy-free, that’s another alternative for you!
Julie says
My family loves these muffins! I make them at least once a week for my kids, and I put them in their lunches or they have them after school. We can’t get enough!
Kate says
Thank you!!
Breila says
Cook time was too long for my oven. Will shorten by a couple of minutes. Using a half teaspoon of cinnamon is like using a single clove of garlic: pointless. Measure that stuff with your heart!
Kate says
Oven times vary, so it’s good that you can adjust for your oven’s cook time. The cinnamon is just there to add a bit of complexity to the muffin, but absolutely feel free to add as much cinnamon as you’d like!
Sharnice says
People are gonna complain about anything! If she put a bunch of cinnamon in her recipe then people are gonna complain because they’re not cinnamon muffins. It’s a good recipe. Make it how you like!
Carole Delorme says
Easy and so good. Will do them again. Do you think this can be done with no sugar maple syrup and how will you calculate it.
Kate says
Thank you! I haven’t tried using a no sugar maple syrup, but I would guess that it would work. I would guess that it would be a 1:1 substitution.
Lila says
Delicious. I made a date purée and put a spoonful in the center of each muffin.
Kate says
Yum! Sounds like a great addition!
Elaine says
Can you use sprouted oats?
Kate says
I’ve never tried that to say for certain. If you try it, I’d love to hear how it turns out!
Rebecca says
I use sprouted oats and it works great – my kids love these muffins!
Kate says
Thank you!
Sandra says
Delicious, my kiddos help and love ithe muffins 😊
Kate says
I’m so glad to hear that! Thank you!
Luciana says
Great recipe, thanks for sharing! I just added some sliced peaches on top and will use this one as my go to for oatmeal muffins!
Kate says
Thank you!
Nancy says
Can I use quick oats instead of the other?
Kate says
I’ve heard from people who have used quick oats, and they’ve said that it worked well for them.
Janie says
Great recipe but a little dry; what we call a coffee food. Didn’t have Old Fashioned Oats so uses instant oats. Still turned out good. Batter was a little thicker and made 18 muffins, instead of 12. Doubled the cinnamon but was still hard to taste. Muffins were enjoyed by all. Good recipe that I am keeping. Thanks
Kate says
Hi! I’m glad that you liked the muffins! If you got 18 muffins, they may have been smaller and needed less baking time. The muffins shouldn’t be dry, so that extra baking time may have led to the dryness. Hope that helps for next time!
Corri says
Delicious maple oatmeal without the bowl and the spoon! I’m always looking for the perfect portable, healthy breakfast and these certainly make that list. Made the recipe as directed and they were perfect. I did use a dark pan and did not need to bake them for the full amount of time. They only went about 17 minutes and I actually got 16 muffins total count. Next time I will try adding a handful of small wild blueberries!
Kate says
Thank you!
Raye Robertson says
Just made these. Very yummy. I shouldn’t have added more flour ( thinking the batter looked to wet). My bad. They will be more moist next time. Thank you for sharing.
Kate says
Thank you!
Rose Hauge says
These muffins turned out beautifully! I used organic sprouted oatmeal and coconut oil, just 1/2 cup sugar and had all ingredients at room temperature. I don’t use liners because I like my muffins to have crisper sides bottoms and I use stainless steel muffin pan that I grease well. I didn’t put chocolate chips in. Great breakfast treat!
Kate says
Thank you!
Jules says
Best oatmeal muffin recipe ever! The only change was I added crushed walnuts. I will definitely make this recipe again and again.
Kate says
Thank you!
Jim says
I make a wide variety of muffins and I’ll certainly add the recipe to my collection. I made a few substitutions by folding in crushed walnuts and molasses spiked with maple extract. The nuts blended well with the oats enhancing the flavor of both. The taste and texture were excellent, better than I expected having made oatmeal cookies. Overall: Kudos for a fine recipe.
Kate says
Thank you!
Courtney says
This is a very good recipe! The oats in it gave it a nice texture and the flavor is so tasty. Complex and not overly sweet. I had to make a slight alteration because we didn’t have maple syrup, so I bet it’s even better with real maple syrup! Instead, I cut the brown sugar to 1/3 cup(plus a little more), added a 1/2 cup of breakfast syrup(Ms. Butterworths, Log Cabin, ect.) and added 2 tsp maple extract, which worked quite well. The only note I have is that my family(who are cinnamon lovers) couldn’t taste the cinnamon in it. Anyone who wants cinnamon flavor should consider adding more.
Kate says
Thank you!
Lyne Bélanger says
Wow! So good and light!
I added.a few chocolate chips to a few of them. Both versions are awesome!
I will do this recipe again, for sure!
Kate says
Thank you!