Maple Brown Sugar Oatmeal Muffins Recipe
Delight in these Maple Brown Sugar Oatmeal Muffins, a comforting and wholesome breakfast treat that combines hearty oats with the rich sweetness of pure maple syrup and brown sugar. Perfectly moist and subtly spiced with cinnamon, these muffins offer a delightful texture and flavor that everyone will love. Ideal for a quick morning meal or an afternoon snack, they’re easy to make and wonderfully satisfying.
- Prep Time: 10 minutes
- Cook Time: 18-25 minutes
- Total Time: 33-35 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup milk
- ½ cup pure maple syrup
- ⅓ cup neutral oil
- 2 large eggs, lightly beaten
Dry Ingredients
- ⅔ cup light brown sugar, packed
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Optional
- Sparkling or raw sugar, for sprinkling on top
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (204°C) and line a 12-cup muffin tin with paper liners to prevent sticking and make removal easier.
- Combine Oats and Milk: In a large bowl, combine the old-fashioned rolled oats and milk, allowing the oats to absorb some of the liquid and soften slightly.
- Add Wet Ingredients: Stir in the pure maple syrup, neutral oil, light brown sugar, and lightly beaten eggs until fully combined to create a smooth mixture.
- Mix Dry Ingredients: In a separate bowl or directly, add the all-purpose flour, baking powder, ground cinnamon, baking soda, and kosher salt to the wet mixture. Stir gently just until all ingredients are combined; the batter will be wet and slightly loose.
- Divide Batter: Spoon the muffin batter evenly into the prepared muffin tin cups, filling each about three-quarters full to allow room for rising.
- Top with Sugar (Optional): If desired, sprinkle sparkling or raw sugar over the top of each muffin for added crunch and sweetness.
- Bake: Bake the muffins in the preheated oven for 18 to 25 minutes, or until the tops spring back lightly when pressed and a toothpick inserted in the center comes out clean.
- Cool in Tin: Remove the muffins from the oven and let them cool in the tin for about 5 minutes to firm up and make removal easier.
- Transfer to Rack: Carefully transfer the muffins to a wire rack to cool completely before serving or storing to maintain their texture.
Notes
- Using old-fashioned rolled oats provides a hearty texture; quick oats will make the muffins softer.
- Neutral oil can be substituted with melted coconut oil or vegetable oil depending on preference.
- Ensure not to overmix the batter to prevent dense muffins.
- The optional sparkling sugar topping adds a delightful crunchy texture and extra sweetness.
- These muffins freeze well; store in an airtight container and thaw at room temperature or warm gently before serving.
