Maple Brown Sugar Oatmeal Muffins

These Maple Brown Sugar Oatmeal Muffins are wonderfully moist, incredibly fluffy, and bursting with comforting flavors of warm maple and sweet brown sugar, making them an absolutely irresistible treat. I love how they bring a cozy feeling to breakfast or provide a delightful snack any time of day. They are surprisingly simple to prepare and perfect for busy mornings or sharing with friends.

Oatmeal muffins might sound plain, but believe me, these are far from ordinary. They are packed with the hearty goodness of oats complemented by the deep, sweet notes of maple syrup and brown sugar. They offer just the right balance of sweetness and substance, feeling satisfying without being heavy. I often grab one for a quick breakfast on the go, and they are equally lovely as a simple afternoon snack or a lighter dessert after dinner. This recipe has become a firm favorite in my household, the kind my family asks for again and again. Once you bake a batch, you will understand why they are so popular.

Notes on Ingredients and Easy Swaps

Getting the right ingredients is key to delicious muffins. Here are some pointers and ideas for simple substitutions based on what you have or prefer.

• Rolled Oats I always use old fashioned rolled oats for these muffins. I haven’t personally tested the recipe with quick oats, but I have heard from others who have successfully used quick cooking oats. If you try them, the texture might be slightly different.
• Milk Selection Feel free to use whatever type of milk you keep on hand. Skim milk, whole milk, or anything in between works well. If you need a dairy free option, almond milk and other non dairy varieties perform beautifully in this recipe too.
• Choosing an Oil A neutral flavored oil is best here so it doesn’t compete with the maple and brown sugar. Canola oil or vegetable oil are great choices. I also find that a light olive oil works nicely.
• Brown Sugar Sweetness The recipe calls for a certain amount of light brown sugar, which gives a lovely sweetness and moisture. If you prefer your muffins less sweet, you can easily adjust the amount. Using anywhere from 1/3 cup (65g) to 1/2 cup (95g) instead of the full 2/3 cup (130g) will result in a less sweet muffin.
• Salt Type The recipe specifies kosher salt. If you only have standard table salt available, remember that it is finer and saltier by volume. Use 1/4 teaspoon of table salt as a substitute for the 1/2 teaspoon of kosher salt called for in the recipe.

The Simple Process for Making Oatmeal Muffins

Here are the steps I follow to bake these delightful muffins. The full list of ingredients is provided below this section. Making them is quite straightforward.

1. Start by getting your oven preheating to 400 degrees Fahrenheit (200 degrees Celsius). While it heats up, line a standard 12 cup muffin tin with paper liners. This helps prevent sticking.
2. In a large mixing bowl, combine the rolled oats and the milk. Let them sit together for just a moment.
3. Next, add the maple syrup, the neutral flavored oil, the brown sugar, and the lightly beaten eggs into the bowl with the oats and milk. Stir these wet ingredients together until everything looks well combined.
4. Now, add in the dry ingredients which are the all purpose flour, baking powder, ground cinnamon, baking soda, and kosher salt. Gently mix everything together. Be careful not to overmix at this stage. Stop stirring as soon as you no longer see dry streaks of flour. The batter will appear quite wet, and that’s perfectly fine.
5. Carefully use a spoon or scoop to divide the batter evenly among the prepared muffin cups. Fill each cup about two thirds of the way full.
6. If you like a little extra sparkle and sweetness on top, sprinkle some sparkling sugar or raw sugar over the batter in each muffin cup before baking. This step is totally optional but adds a nice touch.
7. Place the muffin tin into the preheated oven and bake for 18 to 25 minutes. You can tell they are ready when you gently press the top of a muffin and it springs back.
8. Once they are baked, let the muffins cool slightly in the muffin pan for about 5 minutes. This helps them hold their shape before you move them.
9. After the initial cooling in the pan, gently remove the muffins and place them on a wire cooling rack. Let them cool completely here.

Useful Baking Tips

Baking should be fun and easy. Here are some extra tips I’ve learned while making these muffins that might help you get the best results every time.

• Prepping the Pan I really like using parchment paper cupcake liners for this recipe. I find the muffins never stick to them, which makes cleanup super easy. If you don’t have those, using baking spray that contains flour also works very well to prevent sticking.
• Boost the Maple Flavor If you are a big fan of maple and want an even stronger maple taste in your muffins, you can add a little extra maple flavoring. Stir up to 1 teaspoon of maple flavoring into the wet ingredients along with the maple syrup.
• Creative Add Ins These muffins are delicious as they are, but they are also a great base for add ins. Feel free to stir in things like dried fruit (dried cranberries, chopped dried apples, or blueberries) or chopped nuts (walnuts or pecans) into the batter before scooping. Just a handful is usually plenty.
• Considering Gluten Free Flour While I haven’t personally baked these with gluten free flour, I’ve heard from several people who have had success using a gluten free measure for measure flour blend in this recipe. Results can vary depending on the blend, but it seems possible.
• Oven Temperature Variations The baking temperature listed works perfectly for my oven. However, ovens can vary quite a bit in temperature. Since these muffins contain brown sugar and maple syrup, which can brown quickly, keep an eye on them. If you notice they are browning too fast, you might need to slightly reduce your oven temperature by about 25 degrees Fahrenheit (15 degrees Celsius) for future batches.

Freezing and Storing Muffins

One of the best things about these oatmeal muffins is how well they store, especially for meal prep or having a quick breakfast ready any day.

I often bake a double batch because they freeze beautifully. To freeze them, bake the muffins as directed in the recipe instructions. Let them cool down completely to room temperature on a wire rack first. Once fully cool, place the muffins in a single layer in a freezer safe container or freezer bag. They will stay fresh in the freezer for up to three months. Just grab one and let it thaw at room temperature or warm it gently in the microwave.

For shorter term storage, I recommend keeping the cooled muffins in an airtight container at room temperature. They will stay moist and delicious for about 3 to 4 days when stored properly this way. Make sure they are completely cool before putting them in the container to avoid them getting soggy.

Frequently Asked Questions

Here are some common questions I get about making oatmeal muffins.

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