Maple Brown Sugar Oatmeal Muffins

Oat muffins that are simple to bake, moist, and delicious! A filling and tasty on-the-go breakfast option are these maple brown sugar oatmeal muffins.

Although they may not be very thrilling, oatmeal muffins are a good option. However, these are not your typical oatmeal muffins! Oatmeal muffins with maple brown sugar. Additionally, they’re fantastic!

The muffins are delicious and have just the right amount of substance to satisfy without being too dense. They are perfect for a quick breakfast on the go, and I even enjoy them as a simple snack or dessert.

Ingredients and potential replacements

• Oats: I haven’t experimented with quick oats in this recipe, but I’ve heard from others who have had success making muffins using them.
• Milk: Any kind of milk will do, from skim to full. Almond milk, a non-dairy milk, has also worked for me.
• Oil: Canola oil or any other neutral oil will do. I also enjoy using light olive oil in this dish.
• Brown sugar: If you want less sweetness in your muffins, use 1/3–1/2 cup of brown sugar.
• Alternatively, use 1/4 teaspoon of table salt in place of kosher salt.

Instructions for Making Oatmeal Muffins

The recipe’s instructions and step-by-step images are provided here. The complete recipe is provided below.

Step 1:

Start by combining the milk and oats in a big mixing bowl.

Step 2:

Stir in the maple syrup, oil, brown sugar, and eggs until everything is mixed.

Step 3:

Mix the flour, baking powder, cinnamon, baking soda, and salt until they are well combined. The muffins will become hard if you overmix them.

Step 4:

Divide the batter between the prepared muffin tins. The batter will be somewhat thin and wet.

Step 5:

If you like, you may garnish the muffin batter with raw or sparkling sugar.

Step 6:

Bake until the muffins are golden brown and bounce back when lightly touched.

Advice for the Recipe!

Preparing the pan:

With this recipe, I like to use parchment cupcake liners. When using those, the muffins never adhere to the liners. Flour-based baking spray is also effective with this recipe.

Maple Flavor:

Add up to 1 teaspoon of maple flavoring with the wet ingredients to enhance the maple flavor.

Add-ins:

Don’t hesitate to mix in dried fruits like dried cranberries, apples, or blueberries, or chopped nuts like walnuts or pecans.

Gluten-free flour:

Numerous individuals have told me that they have had success using gluten-free measure-for-measure flour in this dish.

The oven temperature listed is ideal for my oven. But the temperature in the oven may fluctuate. If your muffins begin to brown too rapidly, you may need to lower the temperature by 25 degrees Fahrenheit due to the presence of maple syrup and brown sugar.

Oatmeal muffins flavored with maple brown sugar

Author . ranya Course Breakfast American cuisine
15 minutes for preparation, 18 minutes for cooking, and 33 minutes overall.
12-muffin serving
These maple brown sugar oatmeal muffins are soft, delicious, and just somewhat sweet, making them ideal for a quick and easy morning meal.

tools

• muffin tin

Components

• 2 cups rolled oats from the old school
• One cup of milk
• half a cup of just maple syrup
• 1/3 cup of a neutral oil
• two-thirds of a cup of tightly packed light brown sugar
• two big, softly beaten eggs
• One and a half cups of all-purpose flour
• one teaspoonful
• half a teaspoon of powdered cinnamon
• half a teaspoon of baking soda
• kosher salt in a half-teaspoon measure
• Raw or granulated sugar is an option.

Guidelines

1. Preheat the oven to 400 degrees Fahrenheit. Use paper liners to line a 12-cup muffin pan.
2. Mix the milk and oats in a big bowl.
3. 2 cups old-fashioned rolled oats, 1 cup milk
4. Include the eggs, oil, brown sugar, and maple syrup. Combine by mixing.
5. Two large eggs, one-third cup of neutral oil, two-thirds cup of light brown sugar, and half a cup of real maple syrup.
6. Mix the flour, baking powder, cinnamon, baking soda, and salt until just combined. The batter will be moist.
7. 1/2 teaspoon kosher salt, 1/2 teaspoon ground cinnamon, 1/2 teaspoon baking soda, 1 teaspoon baking powder, 1 1/2 cups all-purpose flour
8. Distribute the batter evenly between the prepared muffin molds.
9. If using sugar, sprinkle it over the batter.
10. Bake for 18–25 minutes, or until the muffins rebound when gently squeezed.
11. Allow the muffins to cool for 5 minutes in the pan.
12. To complete cooling, take it off the wire rack.

Recipe notes

Milk: Anything from skim to whole milk is acceptable. Almond milk and other dairy-free substitutes will also do the trick. Oil: Any neutral oil, like canola oil, will do. Brown sugar: To make muffins that aren’t as sweet, use just 1/3–1/2 cup of brown sugar. Or 1/4 teaspoon of table salt is used in salt. The nutritional information is approximate.

Nutrition

Calories:	261kcal
Carbohydrates:	43g
Protein:	5g
Fat:	7g
Saturated Fat:	1g
Cholesterol:	27mg
Sodium:	167mg
Potassium:	187mg
Fiber:	1g
Sugar:	21g
Vitamin A:	80IU
Calcium:	78mg
Iron:	1. 6mg

How to freeze oatmeal muffins

I like to prepare a double batch and freeze half since the muffins freeze so well. Bake the muffins in accordance with the instructions to freeze them.

Allow the muffins to cool on a wire rack at room temperature. Freeze the cooled muffins in a container that is freezer-safe. The muffins will last for a maximum of three months.

Keeping things in storage

The best way to keep the muffins is at room temperature in an airtight container. If stored correctly, they will last for three to four days.