Description

These Maple Brown Sugar Oatmeal Muffins are a deliciously moist and wholesome treat, perfect for breakfast or a snack. Made with old-fashioned rolled oats, pure maple syrup, and a hint of cinnamon, these muffins offer a comforting balance of sweet and hearty flavors. They bake up fluffy and tender with a slightly crisp top, enhanced by an optional sprinkle of sparkling or raw sugar for added texture and sweetness.

Ingredients

Scale

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

Optional Topping

Sparkling or raw sugar (optional)

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Instructions

Preheat the oven. Set your oven to 400°F and line a 12-cup muffin tin with paper liners to prepare for baking.
Soak oats. In a large bowl, combine the old-fashioned rolled oats with the milk to let the oats start softening.
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 well combined.
Add dry ingredients. Gently fold in the all-purpose flour, baking powder, ground cinnamon, baking soda, and kosher salt just until the batter is combined. Note that the batter will be wet and slightly loose.
Fill muffin tin. Divide the batter evenly between the prepared muffin cups.
Add topping. If desired, sprinkle sparkling or raw sugar over the tops of each muffin to add a sweet crunch.
Bake muffins. Place the muffin tin in the oven and bake for 18 to 25 minutes, until the muffins are golden and spring back when lightly pressed.
Cool briefly. Let the muffins cool for 5 minutes in the tin to set up.
Cool completely. Transfer the muffins onto a wire rack to finish cooling before serving.

Notes

This recipe yields 12 muffins, perfect for sharing or meal prep.
Using old-fashioned rolled oats (not instant oats) provides texture and structure to the muffins.
Light brown sugar adds moisture and a subtle molasses flavor that complements the maple syrup.
The optional sparkling or raw sugar topping adds a delightful crunch and extra sweetness, but can be omitted for a softer muffin top.
Make sure not to overmix the batter once flour is added to keep muffins tender.
The muffins keep well stored in an airtight container at room temperature for 2 days or can be frozen for longer storage.