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Maple Brown Sugar Oatmeal Muffins Recipe

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4.1 from 9 reviews

These Maple Brown Sugar Oatmeal Muffins are a wholesome and delicious breakfast or snack option made with rolled oats, pure maple syrup, and a touch of brown sugar for natural sweetness. They offer a moist, tender crumb with a hint of cinnamon and a subtle crunch if topped with sparkling or raw sugar. Perfectly portioned into a dozen muffins, they’re easy to make and great for on-the-go enjoyment.

Ingredients

Wet Ingredients

  • 2 cups old-fashioned rolled oats
  • 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)

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt

Topping (Optional)

  • Sparkling or raw sugar for sprinkling on top

Instructions

  1. 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 ensure easy removal of the muffins.
  2. Combine Oats and Milk: In a large mixing bowl, mix together the old-fashioned rolled oats and milk. This step helps soak the oats slightly for a better texture in the muffins.
  3. Add Sweeteners and Eggs: Stir in the pure maple syrup, neutral oil, packed light brown sugar, and lightly beaten eggs until fully combined, creating a wet and sweet base for the batter.
  4. Mix Dry Ingredients: Add the all-purpose flour, baking powder, ground cinnamon, baking soda, and kosher salt to the wet mixture. Stir just until combined to avoid overmixing. The batter will be wet and thick.
  5. Portion the Batter: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full for optimal rise and shape.
  6. Add Optional Topping: If desired, sprinkle sparkling or raw sugar over the tops of the batter for a sweet, crunchy finish.
  7. Bake: Bake in the preheated oven for 18-25 minutes or until the muffins gently spring back when lightly pressed, indicating they are cooked through.
  8. Cool Slightly: Allow the muffins to cool in the tin for 5 minutes to set.
  9. Finish Cooling: Carefully remove the muffins from the tin and transfer them to a wire rack to cool completely. This prevents sogginess and preserves a tender crumb.

Notes

  • Use old-fashioned rolled oats for the best texture; instant oats may yield a different consistency.
  • If you prefer a dairy-free option, substitute regular milk with almond, oat, or soy milk.
  • Sparkling or raw sugar topping is optional but adds a delightful crunch and sparkle to the muffins.
  • The muffins freeze well for up to 2 months; thaw at room temperature before serving.
  • For a nuttier flavor, consider adding ½ cup chopped nuts or seeds.

Find it online: https://yumntasty.com/maple-brown-sugar-oatmeal-muffins-recipe/