Name: Maple Brown Sugar Oatmeal Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup rolled oats; 1 cup milk; 1 cup all-purpose flour; 1/2 cup brown sugar; 1/4 cup maple syrup; 1/4 cup vegetable oil; 2 large eggs; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 teaspoon cinnamon; 1 teaspoon vanilla extract

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Delicious maple brown sugar oatmeal muffins on a kitchen table

Warm and Comforting Muffins to Brighten Your Day

There’s something so comforting about stepping into the kitchen and baking a fresh batch of muffins.

These Maple Brown Sugar Oatmeal Muffins are a perfect blend of hearty oats and the sweet depth of maple syrup.

They’re not just easy to make but also fill your home with a warm, inviting aroma that beckons everyone to the kitchen.

Whether you’re enjoying them for breakfast with a cup of coffee or as an afternoon snack, these muffins are bound to become a favorite in your household!

Recipe Information

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 muffins
Difficulty Level: Easy

Nutrition Information

Calories per serving: 150
Protein: 3g
Carbohydrates: 24g
Fat: 6g
Fiber: 1g
Sugar: 6g
Sodium: 120mg

Why I Love This Maple Brown Sugar Oatmeal Muffins

These Maple Brown Sugar Oatmeal Muffins hold a special spot in my heart. They’re reminiscent of cozy mornings spent with family, savoring every bite while sharing laughter and stories.

The combination of sweet maple and rich brown sugar makes them absolutely delightful, and the oats add a wholesome texture that fills me up just right.

Plus, they are so straightforward to whip up — even the kids can help! They’re perfect for breakfast on the go or simply enjoying while curled up with a good book.

Ingredients

1 cup rolled oats,
1 cup milk,
1 cup all-purpose flour,
1/2 cup brown sugar,
1/4 cup maple syrup,
1/4 cup vegetable oil,
2 large eggs,
2 teaspoons baking powder,
1/2 teaspoon salt,
1 teaspoon cinnamon,
1 teaspoon vanilla extract

How to Make Maple Brown Sugar Oatmeal Muffins

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. This step is essential for creating perfectly shaped muffins.

Step 2: Soak the Oats

In a medium bowl, combine the rolled oats and milk. Let them soak for 10-15 minutes. This helps to soften the oats and makes your muffins extra moist.

Step 3: Mix the Dry Ingredients

In another bowl, whisk together the all-purpose flour, brown sugar, baking powder, salt, and cinnamon. This will make sure the leavening agent is evenly distributed.

Step 4: Combine Wet Ingredients

In the bowl with the soaked oats, add the maple syrup, vegetable oil, eggs, and vanilla extract. Mix well until everything is fully incorporated.

Step 5: Combine Both Mixtures

Gradually add the dry ingredients to the wet mixture. Stir until just combined. Be careful not to overmix; it’s okay if there are a few lumps.

Step 6: Fill the Muffin Cups

Divide the batter evenly among the muffin cups. Aim to fill each cup about 3/4 full to allow for rising.

Step 7: Bake the Muffins

Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be lightly golden and spring back when touched.

Step 8: Cool and Enjoy

Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. They’re best served warm!

Gradually add the dry ingredients to the wet mixture. Stir until just combined. Be careful not to overmix; it's okay if there are a few lumps.

Divide the batter evenly among the muffin cups. Aim to fill each cup about 3/4 full to allow for rising.

Tips & Variations

For a bit of crunch, consider adding some chopped nuts like walnuts or pecans into the batter.
These muffins can also be dressed up with a drizzle of extra maple syrup on top for added sweetness!
If you’re looking for a gluten-free version, substitute the all-purpose flour with almond flour or a gluten-free flour blend.
Serve the muffins warm with a dollop of butter or yogurt alongside fresh fruit for a beautiful and wholesome breakfast!

Delicious Variations

Banana Oatmeal Muffins: Swap out half the rolled oats for mashed bananas for a fruity twist.
Apple Cinnamon Muffins: Add diced apples and omit the maple syrup to create a deliciously spiced treat.
Nutritious Spinach Muffins: For a savory option, include fresh spinach and cheese to the muffin mix.
Pumpkin Oatmeal Muffins: Perfect for fall, substitute half of the milk with canned pumpkin puree and add pumpkin spice for a seasonal delight!

Serving Suggestions for Maple Brown Sugar Oatmeal Muffins

These delightful muffins are best served warm, fresh out of the oven. Pair them with a hot cup of coffee or a soothing herbal tea for a cozy treat.

They’re perfect for breakfast, a comforting snack in the afternoon, or even as a dessert! If you’re hosting, arrange them on a cake stand for a charming presentation, and consider serving with homemade jam or butter for an extra touch.

Storage and Leftovers

To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days.

If you want to keep them longer, you can freeze them for up to 3 months.

Just make sure to let them cool completely before wrapping them individually in plastic wrap.

When you’re ready to enjoy them, simply thaw at room temperature or pop them in the microwave for a few seconds.

Helpful Questions

Can I use quick oats instead of rolled oats?
Yes, quick oats can be used, but it may alter the texture slightly. Rolled oats provide more chewiness.
What if I don’t have maple syrup?
You can replace the maple syrup with honey or agave syrup, but the flavor profile will change a bit.
Can I make these muffins dairy-free?
Absolutely! Just replace the milk with a non-dairy alternative, such as almond milk or oat milk.
How can I ensure my muffins rise properly?
Make sure your baking powder is fresh; expired leavening agents can lead to flat muffins.
Is it okay to double the recipe?
Yes! Just make sure you have enough muffin tins or bake in batches if necessary.