Oatmeal Muffins with Maple and Brown Sugar Recipe
Delight in these moist and flavorful Oatmeal Muffins with Maple and Brown Sugar, featuring old-fashioned oats soaked in milk, natural sweetness from pure maple syrup, and a hint of warm cinnamon. Perfect for breakfast or a wholesome snack, these muffins offer a hearty texture and a golden, tender crumb.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Wet 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
Dry Ingredients
- 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
Topping
- Sparkling or raw sugar (optional, for topping)
Instructions
- Prepare the Oven and Muffin Tin: Preheat the oven to 400°F (200°C) and place the oven rack in the center position. Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking and ensure even baking.
- Soak the Oats: In a large bowl, combine the rolled oats and milk. Let them soak for 5-10 minutes until the oats are softened and have absorbed the milk, which is essential for the muffins’ texture.
- Mix the Wet Ingredients: To the soaked oats, add maple syrup, oil, brown sugar, and lightly beaten eggs. Stir gently and thoroughly to combine without overmixing, preserving a tender texture.
- Combine the Dry Ingredients: In a separate bowl, whisk together flour, baking powder, ground cinnamon, baking soda, and kosher salt. Sift if needed to avoid lumps and ensure even distribution of ingredients.
- Incorporate Dry Ingredients into Wet: Gradually add the dry ingredients into the wet mixture in two additions. Stir gently after each addition until just combined. A few small lumps are okay; avoid overmixing to prevent dense muffins.
- Fill the Muffin Tin: Evenly divide the batter into the prepared muffin cups, filling about 3/4 full. Optionally, sprinkle sparkling or raw sugar on top for a crunchy topping. Do not overfill to avoid overflow during baking.
- Bake the Muffins: Place the muffin tin in the oven and bake for 18-25 minutes. Muffins are done when golden brown on top and spring back when pressed or when a toothpick inserted in the center comes out clean.
- Cool the Muffins: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely, preventing soggy bottoms.
Notes
- Using old-fashioned rolled oats gives a heartier texture; quick oats can be used but results in softer muffins.
- Honey can be substituted for maple syrup but will slightly alter the flavor.
- Store muffins in an airtight container at room temperature for up to 3 days, refrigerate up to a week, or freeze for up to 3 months.
- Optional add-ins like chopped nuts or dried fruits enhance texture and flavor.
- Brown sugar can be replaced with coconut sugar or low-calorie sweeteners but may change taste and texture.
Keywords: oatmeal muffins, maple syrup muffins, brown sugar muffins, breakfast muffins, healthy muffins, easy muffin recipe, cinnamon muffins
