Introduction

These Oatmeal Muffins with Maple and Brown Sugar are a cozy and delicious treat perfect for breakfast or a snack. They combine hearty oats with the natural sweetness of maple syrup and brown sugar for a moist, flavorful muffin. Easy to make and satisfying, they’re sure to become a favorite in your kitchen.

A close-up view of eight oatmeal muffins arranged in two rows on a round white plate. Each muffin is golden brown with a rough texture on top, showing oats embedded in the crust. The tops of the muffins have a slightly uneven dome shape with a light dusting of sugar sparkling on the surface. The paper liners are a light brown color, holding the muffins firmly. The scene is set on a white marbled surface with a soft-focus background with kitchen elements. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups old-fashioned rolled oats
1 cup milk
1/2 cup pure maple syrup
1/3 cup oil (vegetable or coconut oil)
2/3 cup light brown sugar, 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 salt
Sparkling or raw sugar (optional, for topping)

Instructions

Step 1: Preheat your oven to 400°F (200°C) and position the oven rack in the center. Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
Step 2: In a large bowl, combine the oats and milk. Let sit for 5-10 minutes until the oats soften and absorb the milk.
Step 3: Add the maple syrup, oil, brown sugar, and beaten eggs to the soaked oats. Stir until everything is well combined, taking care not to overmix.
Step 4: In a separate bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt. Sift the flour if needed to avoid lumps.
Step 5: Gradually add the dry ingredients to the wet mixture, stirring gently after each addition. The batter should be slightly wet with a few small lumps remaining.
Step 6: Divide the batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle sparkling or raw sugar on top if desired for a crunchy finish.
Step 7: Bake for 18-25 minutes until the tops are golden and spring back when pressed, or a toothpick inserted comes out clean.
Step 8: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely to avoid soggy bottoms.

Tips & Variations

For a different texture, try adding chopped nuts like walnuts or pecans, or dried fruits such as raisins or cranberries.
If you prefer, substitute honey for maple syrup, though this will alter the flavor slightly.
Use coconut sugar or a low-calorie sweetener instead of brown sugar for a variation on sweetness and texture.
Be careful not to overmix the batter to keep your muffins tender and light.
Sparking sugar on top before baking adds a delightful crunch and sparkle.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm in a microwave or oven until heated through for best texture and flavor.

How to Serve

A close-up of seven oat muffins arranged on a white plate, each muffin having a golden-brown top speckled with oats and lightly dusted with sugar. The muffins have a textured, slightly cracked surface showing the oats baked into the batter. The muffins sit on a white marbled surface, with a soft background blur featuring kitchen elements out of focus. The light is natural, highlighting the warm golden tones and textures on the muffins. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of old-fashioned oats?

Yes, but the texture will be softer and less hearty. Old-fashioned oats provide a chewier, more satisfying bite.

Can I substitute the maple syrup with honey?

Absolutely. Honey works as a substitute for maple syrup, though it will bring a different flavor to the muffins.