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.
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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
Bri says
I ended up with muffins that were hard on the outside and gummy on the inside, the taste was good though
Kate says
Hey! Your oven is baking hot. When your oven bakes hot, the outside gets overbaked before the inside can finish baking. So you end up with a hard/overcooked outside and a gummy inside. Try lowering the oven temp by 25F to start with, and that should help.
Deanne says
These are so delicious thank you!! Have you ever added pumpkin purée into them? I was wondering what you’d take out to add that? Thank you!
Kate says
Thank you! I haven’t tried making them with pumpkin puree. Did you want just a hint of pumpkin or a stronger pumpkin flavor?
Deanne says
Maybe a stronger flavor? I’ll try them with pumpkin pie spice first!
Kelsey says
I love these muffins. I went with less brown sugar because I wanted something hearty and not too sweet for a fast breakfas and they are great. Next time I might add nuts or seeds for extra protein.
Kate says
Thank you! Nuts and/or seeds would be perfect in these muffins. =) Thanks for commenting!
Kelsey says
These are delicious! I added some grated apple and pumpkin pie spice in my second batch and they tasted like fall :)
Thanks for sharing such a great recipe!
Kate says
You’re very welcome! Those sound like delicious changes. Glad you enjoyed the muffins!
Trisha Carnduff says
These muffins were really good! Both my kids ate them and liked them and they were super easy too!
Kate says
Thanks! I’m happy to hear that they were a hit. Thanks for commenting! =)
Nc says
Hi I have a homebased baked goods business and these are amazing can I make these? I never give recipies out thank you so much!!!
Kate says
Yes, and good luck with your business!
Anne says
Hello , can I replace honey instead of maple syrup?
Kate says
Hi! I haven’t tried using honey in place of the maple syrup, but I would guess that it would work. Good luck! =)
Michelle says
Wonderful moist muffins…my whole family loved them.
Kate says
Thank you! So happy to hear that! =)
nick says
When I made 2 cups of oats and 1 cup milk mixture, it seemed like there was too much oat and too little milk (didn’t look like the picture). Is this ratio right?
Kate says
Yes, the amount are correct. Were you looking at the picture on the top left? That’s the picture that picture that shows the milk and oats.
Adrienne says
Wow! Just made these and they are AMAZING!! ? I was looking for just the rite recipe for my Mom because her diet is so restricted. She cant have dairy so I substituted almond milk. I LOVE that they didn’t call for butter. I used coconut for the oil. Also used gluten free food fashioned oats (Bob’s Red Mill) and gluten free flour (Bob’s Red Mill 1 to 1). They came out BEAUTIFULLY! Thanks so much for posting this! ???
Kate says
Thank you! And thank you for your notes about the subs. I often get questions about subs, and it’s helpful to hear the things that have worked for other people. Thanks again for commenting!
Brittney Cutrer says
Do you think these would be ok to freeze after baking? And if so, how long would they keep in the freezer?
Kate says
They freeze well. Just let them come to room temp and store in a freezer-safe resealable container. I keep them for up to 3 months.
Amanda says
I used almond milk, coconut oil, and a brown rice flour blend from Costco. I also substituted coconut palm sugar for the brown sugar, and they are just as delicious! Great breakfast recipe! Love it!
Kate says
Yay! Thanks for your notes about the subs! It’s helpful to hear what subs work. Thanks again! =)
Susan says
My family loves these so much, that I had to comment! I made a second batch and my stepson is ready to gobble them all up. I added craisins and they are a hit!
Kate says
Yay!! I’m so glad! Thanks for commenting. =)
CeeCee says
Easy, hearty and delicious ♥️
Kate says
Thank you! I’m so glad that you enjoyed the muffins. =) Thanks for commenting!
Annie says
Can you bake these without the muffin liners?
Kate says
You should be able to. You’ll just want to grease the muffin tins, but, otherwise, it should be fine.
Annie says
Great. Thank you
Kate says
Any time!
Carole says
I have a question. These look wonderful. I am hoping to make them for a Bruch potluck. How long would you bake them if you were making them as mini- muffins?
Kate says
Thank you! Bake time for mini muffins is usually about 10-15 minutes. Hope that helps!
Virginia Elliott says
Thanks for the recipe, they look delicious.
Kate says
Thank you! I hope you enjoy the muffins!
Anne says
Delicious!
Kate says
Thank you! I’m so glad that you liked the muffins! =)
Linda G says
These were delicious. I made 1/2 recipe to see if my husband would like them, and he loved them. I will make them again in my larger muffing pan and hope they will turn out the same
Jordan says
Super easy to make! And yummy as all get out! My go to muffin recipe for the week!
Kate says
Thank you! I’m so glad that you liked the muffins! =) Thanks for commenting!
Sarina Kinnunen says
Thanks for the recipe! I’m so excited to try these!
Kate says
Great! I hope you enjoy the muffins. =)