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Best oatmeal muffins! These maple brown sugar oatmeal muffins are a healthy, hearty, delicious portable breakfast recipe.
![Best Oatmeal Muffins - I Heart Eating (1) Best Oatmeal Muffins - I Heart Eating (1)](https://i0.wp.com/www.ihearteating.com/wp-content/uploads/2024/01/Oatmeal-muffins-5-1200.jpg)
Oatmeal muffins may not sound super exciting. But these are no ordinary oatmeal muffins. These are maple brown sugar oatmeal muffins. And they are awesome!
The muffins are sweet and are just hearty enough to be filling without being heavy. They make a great on-the-go breakfast, and I even like them for an easy dessert.
Ingredient notes and substitutions
- Oats: I haven’t tried using quick oats in this recipe, but I’ve heard from people who have successfully used quick oats to make the muffins.
- Milk: Anything from skim to whole milk will work. Non-dairy milks such as almond milk will also work.
- Oil: Any neutral oil such as canola oil will work.
- Brown sugar: If you prefer muffins that aren’t as sweet, reduce the brown sugar to 1/3-1/2 cup.
- Salt: Or use 1/4 teaspoon of table salt instead of kosher salt.
- Add-ins: I’ve heard from numerous people who have put their own spin on the muffins by adding ingredients like chopped nuts or raisins.
How to make oatmeal muffins
Here you’ll find step-by-step photos showing how to make the recipe. The full recipe is given below.
![Best Oatmeal Muffins - I Heart Eating (2) Best Oatmeal Muffins - I Heart Eating (2)](https://i0.wp.com/www.ihearteating.com/wp-content/uploads/2024/01/Oatmeal-muffins-1200.jpg)
Step 1: Begin by mixing the oats and milk together in a large bowl.
![Best Oatmeal Muffins - I Heart Eating (3) Best Oatmeal Muffins - I Heart Eating (3)](https://i0.wp.com/www.ihearteating.com/wp-content/uploads/2024/01/Oatmeal-muffins-1-1200.jpg)
Step 2: Add in the maple syrup, oil, brown sugar, and eggs until combined.
![Best Oatmeal Muffins - I Heart Eating (4) Best Oatmeal Muffins - I Heart Eating (4)](https://i0.wp.com/www.ihearteating.com/wp-content/uploads/2024/01/Oatmeal-muffins-2-1200.jpg)
Step 3: Stir in the flour, baking powder, cinnamon, baking soda, and salt until just incorporated. Don’t overmix or the muffins will be tough.
![Best Oatmeal Muffins - I Heart Eating (5) Best Oatmeal Muffins - I Heart Eating (5)](https://i0.wp.com/www.ihearteating.com/wp-content/uploads/2024/01/Oatmeal-muffins-3-1200.jpg)
Step 4: Divide the batter between the prepared muffin tins. The batter will be on the thin/wet side.
![Best Oatmeal Muffins - I Heart Eating (6) Best Oatmeal Muffins - I Heart Eating (6)](https://i0.wp.com/www.ihearteating.com/wp-content/uploads/2024/01/Oatmeal-muffins-4-1200.jpg)
Step 5: You can top the muffin batter with sparkling or raw sugar, if you prefer. Bake until the muffins are golden brown and the muffins spring back when lightly touched.
![Best Oatmeal Muffins - I Heart Eating (7) Best Oatmeal Muffins - I Heart Eating (7)](https://i0.wp.com/www.ihearteating.com/wp-content/uploads/2024/01/Oatmeal-muffins-7-1200.jpg)
How to freeze
The muffins freeze really well. To freeze the muffins, bake as-directed.
Let the muffins cool to room temperature. Place the cooled muffins in a freezer-safe container, and freeze. The muffins will keep for up to 3 months.
![Best Oatmeal Muffins - I Heart Eating (8) Best Oatmeal Muffins - I Heart Eating (8)](https://i0.wp.com/www.ihearteating.com/wp-content/uploads/2024/01/Oatmeal-muffins-6-1200.jpg)
Storage
The muffins will keep for 3-4 days when stored in an airtight container at room temperature.
More muffin recipes!
- Morning Glory Muffins
- Carrot Oatmeal Muffins
- Apple Cinnamon Oatmeal Muffins
- Banana Oatmeal Muffins
If you’ve tried this oatmeal muffin recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
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4.99 from 378 votes
Maple Brown Sugar Oatmeal Muffins
Author Kate @ I Heart Eating
Course Breakfast
Cuisine American
Prep Time 15 minutes minutes
Cook Time 18 minutes minutes
Total Time 33 minutes minutes
Maple brown sugar oatmeal muffin recipe. Check out the step-by-step photos above the recipe.
Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup milk¹
- 1/2 cup pure maple syrup
- 1/3 cup oil²
- 2/3 cup light brown sugar³ packed
- 2 large eggs lightly beaten
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt⁴
- Sparkling or raw sugar optional
Instructions
Preheat the oven to 400 F. Line a 12-cup muffin tin with paper liners.
Combine the oats and milk in a large bowl.
Add the maple syrup, oil, brown sugar, and eggs. Mix until combined.
Stir in the flour, baking powder, cinnamon, baking soda, and salt just until combined. The batter will be wet.
Divide the batter between the prepared muffin tins.
Sprinkle sugar over batter, if using.
Bake for 18-25 minutes, or until the muffins spring back when lightly pressed.
Let the muffins cool in the tin for 5 minutes.
Remove to wire rack to finish cooling.
Video
Notes
- Milk: Anything from skim to whole milk will work. Non-dairy milks such as almond milk will also work.
- Oil: Any neutral oil such as canola oil will work.
- Brown sugar: If you prefer muffins that aren’t as sweet, reduce the brown sugar to 1/3-1/2 cup.
- Salt: Or 1/4 teaspoon table salt.
- Nutrition values are estimates.
Nutrition
Serving: 1muffin | 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
Did You Make This Recipe?
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Originally published 1/2/2019.
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Created by Kate
Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.
Reader Interactions
Love this recipe?
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Sara says
Absolute favorite muffins! I do a ton of baking and I am gluten free, can easily substitute gluten free flour/almond flour/cassava flour and have no need to adjust the recipe! Love love love!Reply
Kate says
Thank you! I appreciate you sharing that.
Reply
Linda says
Haven’t made yet, but wondering if using Quick oats would work?
Reply
Kate says
I haven’t tried using quick oats in this recipe, but I’ve heard from people who have successfully used quick oats to make the muffins.
Reply
Marcy says
I’ve made them several times and they’re my favorite muffins. I have some fresh blueberries I’d like to add to the next batch. Do you think that will work well?Reply
Kate says
Thank you! Yes, fresh blueberries should be fine in the muffins. One tip – I’d recommend tossing about 1 tablespoon of flour with the blueberries. That will help to prevent them from sinking.
Reply
Janet says
Can you use buttermilk for the milk? Thank you!
Reply
Kate says
Buttermilk should work fine in place of the milk.
Reply
4.99 from 378 votes (225 ratings without comment)
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