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Maple Brown Sugar Oatmeal Muffins Recipe

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4.3 from 8 reviews

  • Author: Emma
  • Total Time: 30 minutes
  • Yield: 12 muffins
  • Diet: Vegetarian

Description

These Maple Brown Sugar Oatmeal Muffins are a delightful and wholesome breakfast treat, combining the natural sweetness of pure maple syrup and brown sugar with hearty rolled oats. Perfectly moist and tender, these muffins boast a subtle cinnamon spice and a pleasant crunch when topped with raw or sparkling sugar. Baked to golden perfection, they make an excellent grab-and-go option or a comforting snack any time of day.

Ingredients

Wet Ingredients

  • 2 cups old-fashioned rolled oats
  • 1 cup milk
  • ½ cup pure maple syrup
  • ⅓ cup neutral 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

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners to prevent sticking and make cleanup easier.
  2. Soak Oats: In a large mixing bowl, combine the rolled oats and milk. Let them soak briefly to soften the oats, helping create a tender texture in the muffins.
  3. Mix Wet Ingredients: Add the pure maple syrup, neutral oil, light brown sugar, and lightly beaten eggs to the oat and milk mixture. Stir everything together until fully combined to ensure even sweetness and moisture throughout the batter.
  4. Add Dry Ingredients: Gently stir in the all-purpose flour, baking powder, ground cinnamon, baking soda, and kosher salt. Mix just until combined; the batter will remain somewhat wet, which is expected and key to moist muffins.
  5. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
  6. Add Sugar Topping: If you like a crunchy, sweet topping, sprinkle sparkling or raw sugar over each muffin before baking.
  7. 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 or a toothpick inserted comes out clean.
  8. Cool in Pan: Allow the muffins to cool in the pan for about 5 minutes to firm up before removing them.
  9. Finish Cooling: Transfer the muffins to a wire rack to cool completely or serve warm as desired.

Notes

  • Use old-fashioned rolled oats for best texture; quick oats will alter the consistency.
  • If you prefer a dairy-free version, substitute milk with almond, oat, or soy milk.
  • Neutral oil like canola or vegetable oil helps keep the flavor balanced without overpowering the maple syrup.
  • Sparking or raw sugar topping is optional but adds a lovely crispy texture on top.
  • Storage: Keep muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Snack, Baking
  • Method: Baking
  • Cuisine: American

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