2 cups old-fashioned rolled oats

1 cup milk

1/2 cup pure maple syrup

1/3 cup neutral oil (such as canola or vegetable)

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 (for topping)

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Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease lightly.
In a large bowl, combine rolled oats and milk. Let soak for 10 minutes to soften.
Whisk in maple syrup, oil, brown sugar, and eggs until well blended.
In a separate bowl, whisk together flour, baking powder, cinnamon, baking soda, and salt.
Add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
Divide the batter evenly among muffin cups, filling each about three-quarters full.
Sprinkle sparkling or raw sugar on top if desired for a crunchy finish.
Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Add chopped nuts, dried fruit, or chocolate chips for variety.

Use almond milk or oat milk to make the muffins dairy-free.

For a fall-inspired flavor, add a pinch of nutmeg or replace half the milk with applesauce.

Store at room temperature for 3 days, refrigerated for 7 days, or freeze for up to 2 months.

Warm muffins in the microwave for 10–15 seconds before serving for best texture.