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
Shawnee says
Easy recipe. I liked that it wasn’t too sweet, the flavors melded together really well.
Kate says
Thank you!
Shannon says
I made these yesterday and they are DELISH!!
These will be a staple in my house going forward :)
Kate says
Thank you! I’m glad you liked the muffins!
Robyn says
These were delicious!!!!! I added some raisins:)
Kate says
Thank you so much!
Sisilia says
I just made this with quick cooking oat which I have. I put vanilla extract instead of cinnamon as my daughter doesn’t like it and I reduced the maple syrup a little bit. It turned out awesome! Thank you for sharing the recipe.
Kate says
I’m glad that they worked out well for you!
Deb says
Quick and easy! Delicious every time!
Kate says
Thank you!
meldrape says
Wow, I just made these and they are wonderful. I was determined to get oatmeal in my diet somehow. It makes smoothies to gummy and cooking it on the stove is arduous. Then VOILA! Muffins! And they are delicious, too. I will definitely make this again.
Kate says
Thank you! I’m glad that you liked them!
Melissa says
These are delicious and easy to make. My family loves them. Thank you!
Kate says
I’m so glad to hear that! Thanks!
Sarah S. says
Love this recipe so much! My kids love it too! I’m wondering if you’ve ever tried making these muffins as a quick bread instead, curious if that would work?
Kate says
Thanks! I haven’t tried making it as a quick bread. If you try it, I’d love to hear how it works out!
Geneviève says
The best oatmeal muffins!
Kate says
Thank you!
Sheri says
Great recipe! I followed the recipe, and then I added raisins and chocolate chips. Big hit in our house!
Kate says
Thank you so much!!
Chelsea says
Always delicious!
Kate says
Thank you!
Shelley says
I’ve been baking for over 50 years and these are one of the best healthy muffins I’ve ever had! I added chopped walnuts and 1/2 tsp. maple extract to boost the maple flavor and they were delicious. Also made a batch with blueberries that were great. I found that they froze well, too.
Thank you for these! They have become a staple in my baking rotation.
Kate says
Yay!! Thank you so much!! I bet the blueberries were delicious in the muffins! I will have to give that a try! I agree about the muffins freezing well. I make batches of these muffins and freeze them for quick breakfasts during the school year.
Ofelia says
I’m out of maple syrup, can I use honey?
Kate says
I haven’t tried honey in this recipe, but honey usually subs well for maple syrup. However, honey does tend to cause baked goods to brown faster, so just keep an eye on the muffins!
Allison says
I am out of eggs, do you know if I can sub for egg whites instead of 2 full eggs
Kate says
Hi! Unfortunately, I haven’t tried using egg whites in place of the eggs.
tyla says
I actually have used 1 table spoon of Chia seeds with 3 table spoons of water, mix and wait until it becomes a gel. This can replace a regular sized egg.
Kate says
Thank you!
Candee says
I use egg whites in place of eggs in muffin recipes all the time because I have been told by my doctor to try to avoid the yolks. 1/4cup liquid egg whites or 2 egg whites equals 1 whole egg.
Kate says
Thank you!
Lisa says
Absolutely amazing recipe! Both kids adore them. Thank you :)
Kate says
Yay!! I’m so glad that they were a hit!
Barbara says
These muffins are awesome, almost like having a comforting bowl of Mom’s oatmeal. Mostly made as is, added some wild blueberries and also nutmeg. They are hearty, not too sweet and good breakfast stand in.
Kate says
Thank you! I bet the blueberries are a great addition!
Cherie says
Can you use quick oats?
Kate says
I haven’t, but I have heard from a few people who have. They’ve said that it worked well for them.
Genevieve says
I always do it with quick oats and it work well !
Kate says
Thanks!
Mary says
Love these! Next time will add some walnuts cuz my husband likes walnuts!!!!
Kate says
Thank you so much! I’m glad that you liked them!
SusieDee says
These muffins were easy to make and delish.
I used the the raw sugar on top, next time I may mix the raw sugar with a touch of maple sugar.
Highly recommend.
Kate says
Thank you so much!
Beth says
These are moist and delicious! I made them this morning for the first time, but it definitely won’t be the last. My family loved them.
Kate says
I’m so glad that your family liked them!
Addy says
Loved these so much!! My whole family eats them now ! I made these with a different recipe and they weren’t half as good as these.love them thank you so much!!
Kate says
Thank you! I’m glad your family liked them!
jerry says
how many calories are in 1 muffin
Kate says
Hi! You can find the nutrition information just under the notes section in the recipe.
Nancy says
These were so good! Made them exactly as written, came out perfect! I actually got 16 good sized muffins. Now my husband can eat something good before he starts his day! Thank you for sharing!
Kate says
Thank you so much! I’m so glad that they worked out well for you!