Best oatmeal muffins! These maple brown sugar oatmeal muffins are a healthy, hearty, 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 on-the-go breakfast, and I even like them for an easy dessert.
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. 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 use 1/4 teaspoon of table salt instead of kosher salt.
- Add-ins: I’ve heard from numerous people who have put their own spin on the muffins by adding ingredients like chopped nuts or raisins.
How to make oatmeal muffins
Here you’ll find 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. Bake until the muffins are golden brown and the muffins spring back when lightly touched.
How to freeze
The muffins freeze really well. To freeze the muffins, bake as-directed.
Let the muffins cool to room temperature. Place the cooled muffins in a freezer-safe container, and freeze. The muffins will keep for up to 3 months.
Storage
The muffins will keep for 3-4 days when stored in an airtight container at room temperature.
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 ½ 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
- 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
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Originally published 1/2/2019.
Reader Interactions
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Comments & Reviews
Nicole Smith says
I was skeptical once I saw the batter but these were so so good. My picky 2 and 4 year olds loved them
Kate says
Thank you! I’m glad that they were a hit!
GP says
Love them! Added dates and pecans! Soooo yummy!
Kate says
Thank you!
Autumn says
Yumm!! Made three batches of these muffins to use up a few of my duck eggs, homemade brown sugar and coconut oil. The substitution worked perfect! They are a hit!
Kate says
Thank you! I’m glad that they worked out well for you!
Lori says
Can these be made into oven baked donuts? Would any changes to the recipe be needed?
Kate says
I haven’t tried that to say for certain. I can tell you that when I bake donuts, they typically only need about 8-11 minutes to bake, so it’s much less time than baking muffins.
LK says
Very tasty for oatmeal muffins. I substituted whole wheat white flour for all purpose flour. And I forgot the sugar on top which would have been better. Recipe made 18 regular sized muffins. I will probably make again.
Kate says
Thank you!
Kim says
I love the flavor of these muffins, but the texture isn’t my favorite. I’m definitely going to make them again, because im always looking for healthyish snacks for my kids. But, I think I will try grinding the oats a little or let them soak longer to get softer. Thank you for sharing this recipe!
Kate says
Hi! Glad you liked the muffins!
Meg says
5 STARS for sure, not sure why this site won’t allow me to tap the 5th star.
Have made several times now, they’re delicious. I sub butter for the oil, and use the sugar on top. My family devours them.
Kate says
Thank you so much!
Samantha says
The flavor is amazing, but I’m wondering if there could be a reason why mine came out super dry. I added walnuts and raisins to mine!
Kate says
Hi! It sounds like they make have overbaked. I would try 1) turning your oven temp down by 25F and 2) checking them for doneness about 5 minutes sooner. I hope that helps!
Màggie says
Maple extract can give you a more recognizable maple flavor without adding sugar to the mix. When I make my oatmeal for breakfast I use maple extract and brown sugar, because maple syrup with brown sugar is a no-go for diabetes and pre-diabetics.
Amanda says
Do you recall how much extract you used?
Diane says
Made these today. They are delicious I will definitely make again
Kate says
Thank you!
Doris says
Excellent. I added walnuts and dates to mine. This is a great base recipe to add anything you want❤️
Kate says
Thank you so much!
Pam says
Delicious, healthy muffin.
I cut the recipe in half and added chopped walnuts.
Nice dome on top and soft inside.
Cheryl Davitz says
These are delicious. Perfect sweet! I used my muffin top pan. Baked them 15 mins. I sprinkled the tops with cinnamon sugar instead of coarse sugar.
Kate says
Thank you!
Bridget Dunaj says
Delicious and quick!! My favorite now
Kate says
Thank you!
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.
Tammy says
I’m about to make these Gluten Free as well. Thank you for this info.
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!