Maple Brown Sugar Oatmeal Muffins

These maple brown sugar oatmeal muffins are moist, hearty, and lightly sweet—perfect for a cozy, grab-and-go breakfast.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 18

Total Time 33

Servings muffins

Calories 261kcal

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.

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.