These Oatmeal Muffins with Maple and Brown Sugar are the perfect balance of hearty oats and a touch of sweetness from pure maple syrup and brown sugar.
Whether you’re looking for a cozy breakfast or a snack, these muffins are moist, delicious, and full of comforting flavors.
The oats provide a satisfying texture, while the maple syrup adds a rich sweetness that’s hard to resist.
Oatmeal Muffins with Maple and Brown Sugar
Warm, cozy, and delicious – these Maple and Brown Sugar Oatmeal Muffins are perfect for breakfast or any time of day!
Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup milk
- 1/2 cup pure maple syrup
- 1/3 cup oil (vegetable or coconut 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, for topping)
Instructions
1. Prepare the Oven and Muffin Tin
Preheat your oven to 400°F (200°C) and ensure your oven rack is positioned in the center. Line a 12-cup muffin tin with paper liners or lightly grease it with oil or cooking spray to prevent the muffins from sticking. This step is crucial as it will help the muffins bake evenly and allow for easy removal after baking.
2. Soak the Oats
In a large bowl, combine 2 cups of old-fashioned rolled oats with 1 cup of milk. Let the mixture sit for 5-10 minutes to soften the oats and allow them to absorb the milk. Make sure the oats fully soak up the liquid, as this step is essential for creating the right texture in the muffins. Skipping or shortening this step may result in a drier muffin.
3. Mix the Wet Ingredients
After the oats have absorbed the milk and softened, add 1/2 cup of pure maple syrup, 1/3 cup of oil (vegetable or coconut oil works well), 2/3 cup of packed brown sugar, and 2 lightly beaten eggs. Stir everything together until thoroughly combined. Make sure to evenly mix the ingredients, but do not overbeat, as overmixing can lead to tough muffins.
4. Combine the Dry Ingredients
In a separate bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of ground cinnamon, 1/2 teaspoon of baking soda, and 1/2 teaspoon of kosher salt. Be sure to sift the flour if it’s clumpy to avoid lumps in the batter. Thoroughly mixing the dry ingredients will ensure even distribution of leavening agents and spices throughout the muffins.
5. Gradually Add Dry Ingredients to Wet Ingredients
Slowly incorporate the dry ingredients into the wet mixture. Add half of the dry ingredients at a time, gently stirring after each addition. Avoid overmixing the batter, as this can result in dense muffins. The batter should be slightly wet but well-combined. If there are a few small lumps, it’s okay – overmixing at this stage will make the muffins heavy.
6. Fill the Muffin Tins
Evenly divide the batter among the prepared muffin cups. Fill each muffin cup about 3/4 full to allow room for the muffins to rise. Use a spoon or ice cream scoop for equal portions to ensure consistent baking. If you prefer a slightly crunchy topping, sprinkle a bit of sparkling or raw sugar on top of each muffin before baking. Be careful not to overfill, as this can cause the muffins to spill over the edges.
7. Bake the Muffins
Place the muffin tin in the preheated oven. Bake for 18-25 minutes, keeping an eye on the muffins toward the end of the baking time. You’ll know they’re ready when the tops are golden brown and spring back when gently pressed, or when a toothpick inserted into the center comes out clean. Every oven varies slightly, so check a little earlier if your oven tends to run hot.
8. Cool the Muffins
Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. This resting period allows the muffins to firm up and makes them easier to remove from the tin. After 5 minutes, carefully transfer the muffins to a wire rack to cool completely. Letting them cool on the rack prevents the bottoms from becoming soggy due to steam trapped in the muffin tin.
FAQs
1. Can I use quick oats instead of old-fashioned oats?
Yes, but the texture will be slightly different. Old-fashioned oats provide a heartier texture, while quick oats will make the muffins a bit softer.
2. Can I substitute the maple syrup with honey?
Yes, you can substitute honey for maple syrup in this recipe. Keep in mind that honey has a different flavor profile, so the taste of the muffins may change slightly.
3. How do I store these muffins?
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze them for up to 3 months.
4. Can I add nuts or dried fruit to the recipe?
Absolutely! Chopped nuts like walnuts or pecans, as well as dried fruits like raisins or cranberries, can add a nice texture and flavor to the muffins.
5. Can I use a sugar substitute instead of brown sugar?
Yes, you can use a brown sugar alternative such as coconut sugar or a low-calorie sweetener, but it may affect the taste and texture slightly.
