Maple Brown Sugar Oatmeal Muffins are a perfect blend of sweet and comforting flavors that remind me of cozy mornings. These muffins have a soft, tender crumb with a subtle hint of maple sweetness, making them the perfect breakfast treat or snack for any time of the day. The combination of oats and brown sugar brings warmth and richness, while the maple syrup adds a delightful depth of flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup (90g) old-fashioned rolled oats
1 cup (240ml) milk (dairy or plant-based)
½ teaspoon baking soda
1 ½ cups (190g) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup (100g) brown sugar, packed
2 large eggs
⅓ cup (80ml) maple syrup
⅓ cup (80ml) vegetable oil or melted butter
1 teaspoon vanilla extract
Optional add-ins:
½ cup chopped nuts (pecans or walnuts)
½ cup dried cranberries or raisins
A sprinkle of cinnamon in the dry mix
Directions
Soak oats: In a medium bowl, combine oats and milk. Let sit for 10–15 minutes to soften.
Preheat oven: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease it well.
Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and brown sugar.
Mix wet ingredients: In the oat mixture, whisk in eggs, maple syrup, oil, and vanilla until combined.
Combine: Pour wet ingredients into dry and gently stir until just combined. Avoid overmixing.
Fill muffin cups: Divide batter evenly among muffin cups (about ¾ full).
Bake: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Servings and Timing
This recipe makes 12 muffins, and they take around 10 minutes of prep time and 18–22 minutes of baking time. In total, you can have fresh, warm muffins ready in about 30–35 minutes!
Variations
I love how versatile this muffin recipe can be. Here are some variations to switch things up:
Add nuts: Toss in some chopped pecans or walnuts for a crunchy texture.
Fruit options: Dried cranberries, raisins, or even chopped apples add a fruity twist.
Spices: If I’m in the mood for extra warmth, I’ll add a sprinkle of cinnamon or nutmeg to the dry ingredients.
Use honey: Instead of maple syrup, honey can be used for a slightly different sweet profile.
Storage/Reheating
I find these muffins keep well in an airtight container at room temperature for up to 3 days. If I want them to last a little longer, I’ll store them in the fridge, where they can stay fresh for up to a week. To reheat, I simply pop them in the microwave for 10–15 seconds or warm them in the oven at 350°F (175°C) for 5 minutes.
FAQs
Can I use quick oats instead of old-fashioned rolled oats?
I recommend using old-fashioned rolled oats for the best texture, but if you only have quick oats, you can use them. The texture might be slightly different, but they’ll still work.
Can I make these muffins ahead of time?
Absolutely! These muffins are perfect for meal prep. I like to make them the night before, and they stay fresh for a couple of days. They also freeze really well if you want to store them longer.
Can I substitute the milk with a dairy-free option?
Yes, you can substitute the milk with any plant-based milk, such as almond, soy, or oat milk. They’ll still turn out delicious!
How do I know when my muffins are done?
I always check for doneness by inserting a toothpick into the center of a muffin. If it comes out clean, they’re ready!
Can I add other mix-ins, like chocolate chips?
Yes! If I’m in the mood for something a little extra, I’ll throw in some mini chocolate chips, shredded coconut, or even a handful of seeds for added crunch.
Conclusion
These Maple Brown Sugar Oatmeal Muffins are the ultimate cozy treat to enjoy any time of the day. With a soft, tender crumb and the perfect balance of sweetness, they’re easy to make and incredibly satisfying. Whether I’m baking them for breakfast or as a snack, these muffins never disappoint. Give this recipe a try — I’m sure you’ll love them as much as I do!
📖 Recipe:
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Maple Brown Sugar Oatmeal Muffins
- Total Time: 30–35 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
Maple Brown Sugar Oatmeal Muffins are a perfect blend of sweet and comforting flavors. These muffins have a soft, tender crumb with a hint of maple sweetness, making them ideal for breakfast or a snack.
Ingredients
1 cup (90g) old-fashioned rolled oats
1 cup (240ml) milk (dairy or plant-based)
1 ½ cups (190g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (100g) brown sugar, packed
2 large eggs
⅓ cup (80ml) maple syrup
⅓ cup (80ml) vegetable oil or melted butter
1 teaspoon vanilla extract
Optional add-ins: ½ cup chopped nuts (pecans or walnuts), ½ cup dried cranberries or raisins, a sprinkle of cinnamon
Instructions
- Soak oats: In a medium bowl, combine oats and milk. Let sit for 10–15 minutes to soften.
- Preheat oven: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease it well.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and brown sugar.
- Mix wet ingredients: In the oat mixture, whisk in eggs, maple syrup, oil, and vanilla until combined.
- Combine: Pour wet ingredients into dry and gently stir until just combined. Avoid overmixing.
- Fill muffin cups: Divide batter evenly among muffin cups (about ¾ full).
- Bake: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Reheat in the microwave for 10–15 seconds or in the oven at 350°F (175°C) for 5 minutes.
You can add nuts, dried fruit, or spices to customize the recipe to your liking.
If using quick oats, the texture may vary, but they can still be used as a substitute for old-fashioned rolled oats.
- Prep Time: 10 minutes
- Cook Time: 18–22 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 18g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
