Maple Brown Sugar Oatmeal Muffins

These Maple Brown Sugar Oatmeal Muffins are soft, hearty, and perfectly sweet with the comforting flavors of maple syrup and brown sugar. They’re the kind of muffins that make mornings cozy and satisfying, offering a wonderful balance of wholesome oats and a tender, bakery-style crumb. Perfect for breakfast, brunch, or an afternoon snack, these muffins are simple to make and full of warm, inviting flavor.

Why You’ll Love This Recipe

I love these muffins because they taste like a comforting bowl of maple oatmeal in handheld form. The maple syrup and brown sugar give them a rich sweetness, while the oats make them filling and hearty. They’re also easy to customize—I can add nuts, fruit, or spices depending on my mood. Plus, they stay moist for days and smell amazing while baking.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups old-fashioned rolled oats
1 cup milk
1/2 cup pure maple syrup
1/3 cup neutral oil
2/3 cup light brown sugar 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 salt
Sparkling or raw sugar optional

Directions

1. I start by preheating the oven to 375°F (190°C) and lining a 12-cup muffin pan with paper liners or lightly greasing it.
2. In a large bowl, I combine the rolled oats and milk, letting them soak for about 10 minutes to soften slightly.
3. I whisk in the maple syrup, oil, brown sugar, and eggs until the mixture is well combined.
4. In another bowl, I whisk together the flour, baking powder, cinnamon, baking soda, and salt.
5. I gradually add the dry ingredients to the wet mixture, stirring gently until just combined—being careful not to overmix so the muffins stay tender.
6. I divide the batter evenly among the muffin cups, filling each about three-quarters full.
7. If I want a little crunch on top, I sprinkle sparkling or raw sugar over the batter before baking.
8. I bake the muffins for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
9. I let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes 12 standard muffins. It takes about 10 minutes to prepare and 20 minutes to bake, for a total of roughly 30 minutes.

Variations

Sometimes I like to add chopped pecans, walnuts, or a handful of dried fruit such as raisins or cranberries for extra texture. I also enjoy mixing in a few chocolate chips when I’m craving something sweeter. For a fall-inspired version, I add a pinch of nutmeg or swap half the milk for applesauce. To make them dairy-free, I simply use almond milk or oat milk instead.

Storage/Reheating

I store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To keep them extra fresh, I line the container with a paper towel to absorb moisture. For longer storage, I freeze them for up to 2 months and thaw overnight at room temperature. When reheating, I warm them in the microwave for about 10–15 seconds for that just-baked softness.

FAQs

Can I use quick oats instead of rolled oats?

Yes, but the texture will be a bit softer. I prefer rolled oats for more chew and structure.

Can I use honey instead of maple syrup?

Yes, honey works well, though it gives the muffins a slightly different flavor.

How do I make these muffins dairy-free?

I simply replace the milk with almond, oat, or coconut milk.

Can I reduce the sugar?

Yes, I cut the brown sugar to 1/3 cup if I want them less sweet. The maple syrup still keeps them flavorful.

Can I make these gluten-free?

Yes, I use a 1:1 gluten-free flour blend and certified gluten-free oats.

What’s the best oil to use?

I usually use vegetable oil or canola oil, but melted coconut oil also works great.

Can I add fruit to the batter?

Absolutely—blueberries, diced apples, or mashed bananas blend beautifully into this recipe.

How do I prevent the muffins from being dense?

I avoid overmixing the batter and make sure the baking powder and baking soda are fresh.

Can I bake these as mini muffins?

Yes, I bake them for 10–12 minutes, checking for doneness with a toothpick.

Are these muffins freezer-friendly?

Definitely—they freeze wonderfully. I wrap each in plastic wrap and store them in a freezer-safe bag.

Conclusion

These Maple Brown Sugar Oatmeal Muffins are my go-to for an easy, comforting breakfast or snack. They’re soft, slightly sweet, and full of cozy flavor from the maple syrup and brown sugar. I love how wholesome they feel while still tasting like a treat. Whether fresh out of the oven or warmed the next day, they always bring a little warmth and comfort to my mornings.

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