Maple Brown Sugar Oatmeal Muffins

These maple brown sugar oatmeal muffins are warm, hearty, and just sweet enough to satisfy my morning cravings. With a cozy blend of oats, maple syrup, and brown sugar, they make the perfect grab-and-go breakfast or afternoon snack. Soft, moist, and full of comforting flavor, they’re everything I want in a homemade muffin.

Why You’ll Love This Recipe

I love how these muffins are both nourishing and indulgent. The oats add heartiness and texture, while the maple syrup and brown sugar create a rich, caramel-like sweetness. They’re super easy to make in one bowl, and they stay moist for days. Whether I eat them plain, warm with butter, or alongside a hot cup of coffee, these muffins always hit the spot.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Old-fashioned rolled oats

• Milk (any kind—dairy or non-dairy)

• Maple syrup

• Brown sugar

• Eggs

• Unsalted butter, melted (or oil)

• Vanilla extract

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Cinnamon (optional, but I love the warmth it adds)

directions

1. I begin by soaking the oats in milk for about 10–15 minutes. This softens them and keeps the muffins extra moist.

2. In a large bowl, I whisk together the maple syrup, brown sugar, eggs, melted butter, and vanilla extract until smooth.

3. I stir in the soaked oats and milk mixture, then gently fold in the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon.

4. I divide the batter evenly into a greased or lined muffin tin, filling each cup about ¾ full.

5. I bake the muffins in a preheated oven at 375°F (190°C) for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

6. Once done, I let them cool in the pan for a few minutes before transferring them to a wire rack.

Servings and timing

This recipe makes 12 standard muffins. Prep takes about 15 minutes, including the oat soak time, and baking takes around 20 minutes—so I can have warm, fresh muffins ready in just 35 minutes.

Variations

When I feel like changing things up, I add chopped nuts (like walnuts or pecans) for a crunchy bite. I’ve also tossed in dried cranberries or raisins for a bit of chewiness. For a dairy-free version, I use almond milk and coconut oil. And if I’m short on maple syrup, I’ve used honey with great results.

storage/reheating

I store the muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. To reheat, I pop one in the microwave for about 15–20 seconds—it brings back that just-baked softness. I’ve also frozen them for up to 2 months and thawed them overnight or warmed them directly from frozen.

FAQs

Can I use quick oats instead of rolled oats?

Yes, I’ve done it when that’s all I had. The texture is slightly softer, but still delicious.

Are these muffins very sweet?

They’re mildly sweet, just enough to enjoy without being overly sugary. If I want them sweeter, I sometimes add an extra tablespoon of brown sugar.

Can I make these gluten-free?

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

What’s the best way to keep them moist?

Soaking the oats and not overbaking are key. I also make sure to store them in an airtight container as soon as they’re cool.

Can I add fruit to these muffins?

Absolutely. I’ve added blueberries, diced apples, or mashed banana. Just be sure not to overload the batter to keep the texture balanced.

Conclusion

These maple brown sugar oatmeal muffins are everything I need for a cozy, satisfying start to the day. They’re warm, hearty, and so easy to make—ideal for batch baking, meal prep, or simply treating myself to something homemade and delicious. I always come back to this recipe when I want comfort in muffin form.

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