Maple Brown Sugar Oatmeal Muffins Recipe
Deliciously moist and naturally sweetened Maple Brown Sugar Oatmeal Muffins, perfect for a wholesome breakfast or snack. These muffins combine hearty rolled oats, sweet maple syrup, and warm cinnamon for a comforting treat that’s easy to make.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 cups old-fashioned rolled oats
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Wet Ingredients
- 1 cup milk
- ½ cup pure maple syrup
- ⅓ cup neutral oil (such as canola or vegetable oil)
- ⅔ cup light brown sugar, packed
- 2 large eggs, lightly beaten
Optional
- Sparkling or raw sugar for sprinkling on top
Instructions
- Preheat the Oven: Preheat your oven to 400°F (204°C) and line a 12-cup muffin tin with paper liners to prevent sticking and make cleanup easier.
- Mix Oats and Milk: In a large mixing bowl, combine the rolled oats and milk. Let this mixture rest briefly to soften the oats.
- Add Wet Ingredients: Stir in maple syrup, neutral oil, light brown sugar, and lightly beaten eggs into the oat mixture. Mix thoroughly until all ingredients are well combined.
- Incorporate Dry Ingredients: Carefully add the all-purpose flour, baking powder, ground cinnamon, baking soda, and kosher salt to the wet mixture. Stir just until combined; the batter should remain moist and slightly wet.
- Portion Batter: Evenly divide the muffin batter into the prepared muffin cups, filling each about three-quarters full.
- Add Sugar Topping (Optional): Sprinkle sparkling or raw sugar on top of each muffin for added texture and sweetness if desired.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 25 minutes. The muffins are done when they spring back lightly when pressed and a toothpick inserted into 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 set.
- Transfer to Rack: Finally, transfer the muffins to a wire rack to cool completely before serving or storing.
Notes
- Using old-fashioned rolled oats provides the best texture; quick oats may make muffins too mushy, and steel-cut oats are too coarse.
- Ensure not to overmix the batter; stirring until just combined keeps the muffins light and tender.
- The optional sugar on top adds a lovely crunch, but can be omitted for a softer muffin top.
- Maple syrup adds natural sweetness and moisture; you can substitute with honey if desired but it may alter the flavor slightly.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
