Can I use instant or quick oats instead of old fashioned rolled oats?

A While the recipe is written for old fashioned rolled oats, I've heard from others who have successfully used quick oats. The texture might be slightly different.

What kind of oil is best for these muffins?

A neutral flavored oil like canola oil or vegetable oil is recommended. Light olive oil can also be used.

Can I reduce the amount of sugar in the recipe?

Yes, you can adjust the sweetness. You can reduce the light brown sugar to 1/3 cup or 1/2 cup instead of the full amount.

How long do these muffins last?

A Stored in an airtight container at room temperature, they usually last for 3 to 4 days.

Can I add fruit or nuts to the batter?

Absolutely. Stir in dried fruits like cranberries or blueberries, or chopped nuts like walnuts or pecans.

Is it necessary to use paper liners in the muffin pan?

Liners help prevent sticking. You can also use baking spray with flour if you don't have liners.

My muffins are browning too quickly. What should I do?

Oven temperatures vary. Try reducing your oven temperature by 25 degrees Fahrenheit for your next batch.

Maple Brown Sugar Oatmeal Muffins (Easy & Moist Recipe)

Description

These Maple Brown Sugar Oatmeal Muffins are incredibly moist and wonderfully fluffy, packed with comforting flavors of warm maple and sweet brown sugar. They make a perfect, irresistible breakfast treat or a delightful snack any time. Enjoy them warm from the oven.

Ingredients

2 cups (150g) old-fashioned rolled oats
1 cup (230ml) milk, any type works
½ cup (120ml) pure maple syrup
⅓ cup (80ml) neutral flavored oil
⅔ cup (130g) light brown sugar, firmly packed
2 large eggs (approx 110g), lightly beaten
1 ½ cups (180g) all-purpose flour
1 teaspoon (4g) baking powder
½ teaspoon (1g) ground cinnamon
½ teaspoon (2g) baking soda
½ teaspoon (3g) kosher salt (or 1/4 teaspoon table salt)
Sparkling sugar or raw sugar, for topping (optional)

Instructions

Get your oven hot to 400 F (200 C). Place paper liners into a standard 12-cup muffin pan.
In a large mixing bowl, combine the rolled oats and the milk.
Pour in the maple syrup, neutral oil, brown sugar, and lightly beaten eggs. Stir these wet ingredients together until they are well combined.
Add the all-purpose flour, baking powder, ground cinnamon, baking soda, and kosher salt to the bowl. Gently stir everything together just until you no longer see dry streaks of flour. The batter will look quite moist.
Carefully spoon the batter evenly into the prepared muffin cups, filling each one about two-thirds full.
If you are using it, sprinkle sparkling or raw sugar over the top of the batter in each cup.
Bake for 18 to 25 minutes. You’ll know they are done when a light press on the top makes them spring back.
Let the muffins cool slightly in the muffin pan for about 5 minutes before moving them.
Gently remove the muffins from the pan and place them on a wire cooling rack to cool completely.

Notes

Milk Options: Feel free to use any kind of milk you have on hand, from skim to whole milk. Non-dairy alternatives like almond milk also work perfectly well in this recipe.
Oil Choice: A neutral flavored oil such as canola oil or vegetable oil is recommended for these muffins.
Adjusting Sweetness: If you prefer muffins that are not quite as sweet, you can reduce the amount of light brown sugar used. Try using anywhere from 1/3 cup (65g) to 1/2 cup (95g) instead of the full 2/3 cup.
Salt Types: This recipe calls for kosher salt. If you only have table salt, use 1/4 teaspoon instead of 1/2 teaspoon, as table salt is finer and denser.

Nutrition

Serving Size: 1 muffin
Calories: 260 kcal
Sugar: 20 g
Sodium: 165 mg
Fat: 7 g
Carbohydrates: 40 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 25 mg