Maple Brown Sugar Oatmeal Muffins Recipe

If you’re looking for a delightful, wholesome treat that’s perfect for breakfast or a quick snack, these Maple Brown Sugar Oatmeal Muffins are exactly what you need. Made with old-fashioned rolled oats, pure maple syrup, and a touch of cinnamon, these muffins offer a warm, comforting flavor that pairs perfectly with a cup of tea or coffee. Whether you’re making these for a weekday breakfast on the go or a cozy weekend brunch, they’re sure to become a favorite in your home.

Why You’ll Love This Recipe

These muffins are a fantastic choice for anyone who loves the combination of maple and brown sugar. They’re soft, fluffy, and full of flavor, with just the right amount of sweetness. The addition of oats makes them heartier and gives them a delightful texture. Plus, they’re easy to make and require simple ingredients you likely already have in your pantry. Perfect for families, busy professionals, and anyone looking to add a touch of comfort to their mornings.

Ingredients for Maple Brown Sugar Oatmeal Muffins

• 2 cups old-fashioned rolled oats
• 1 cup milk (Use dairy or plant-based milk as preferred)
• 1/2 cup pure maple syrup
• 1/3 cup oil (Canola oil, vegetable oil, or melted 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)

this RECIPE

Kitchen Equipment Needed

• Muffin tin (12-cup capacity)
• Paper muffin liners
• Large mixing bowl
• Measuring cups and spoons
• Whisk or spoon for mixing
• Cooling rack

Step-by-Step Preparation Guide for Maple Brown Sugar Oatmeal Muffins

1. Preparing the Oatmeal Mixture

Start by preheating your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners. In a large mixing bowl, combine the 2 cups of old-fashioned rolled oats with 1 cup of milk. Let the mixture sit for about 5 minutes to allow the oats to soften slightly.

2. Mixing the Wet and Dry Ingredients

Once the oats have softened, add 1/2 cup of pure maple syrup, 1/3 cup of oil, 2/3 cup of light brown sugar, and 2 large eggs. Mix until all the ingredients are well combined and smooth.

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. Gradually add the dry ingredients to the wet mixture, stirring just until combined. The batter will be slightly wet – that’s perfect for keeping the muffins moist.

3. Dividing and Baking the Batter

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. If desired, sprinkle the tops with a little sparkling or raw sugar for a delightful crunch and extra sweetness.

Bake the muffins in the preheated oven for 18-25 minutes, or until they spring back when lightly pressed in the center. The tops should be golden and slightly firm to the touch.

4. Cooling and Serving Tips

Once baked, let the muffins cool in the tin for about 5 minutes. This helps them firm up a bit more and makes them easier to remove. Then, transfer the muffins to a wire rack to cool completely. Serve warm or at room temperature, and enjoy!

Tips for Perfect Maple Brown Sugar Oatmeal Muffins

• Don’t Overmix: When adding the dry ingredients to the wet mixture, mix just until combined. Overmixing can lead to dense muffins.
• Use Fresh Ingredients: Make sure your baking powder and baking soda are fresh for the best rise.
• Customize the Topping: If you don’t have sparkling sugar, a light dusting of cinnamon sugar or a sprinkle of oats can also work as a topping.

Common Mistakes to Avoid

• Not Preheating the Oven: Ensure your oven is fully preheated to 400°F (200°C) before baking. This helps the muffins rise properly.
• Skipping the Cooling Step: Cooling the muffins in the tin for 5 minutes helps them set and makes them easier to remove without breaking apart.

Variations and Recipe Swaps

• Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking blend.
• Lower Sugar Version: Use a natural sweetener like honey or agave syrup in place of brown sugar, or reduce the sugar content by half.
• Add-Ins: For extra flavor, try adding a handful of chopped nuts, dried fruit, or dark chocolate chips to the batter.

Serving and Presentation Ideas for Maple Brown Sugar Oatmeal Muffins

Serve these muffins warm with a pat of butter or a drizzle of extra maple syrup. They pair beautifully with fresh fruit, a dollop of Greek yogurt, or a light fruit salad for a complete breakfast. For an elegant presentation, arrange them in a basket lined with a colorful cloth napkin.

Storing and Freezing Leftover Muffins

Store leftover muffins in an airtight container at room temperature for up to 3 days. To keep them longer, refrigerate for up to a week. To freeze, place muffins in a freezer-safe bag and store for up to 3 months. Thaw at room temperature or warm in the oven before serving.

FAQs about Maple Brown Sugar Oatmeal Muffins

1. Can I Use Quick Oats Instead of Rolled Oats?

Yes, you can use quick oats, but the texture may be slightly different. Rolled oats provide a chewier texture, while quick oats will make the muffins softer.

2. How to Make These Muffins Gluten-Free?

Substitute the all-purpose flour with a gluten-free baking blend that measures 1:1. Also, ensure that your oats are certified gluten-free.

conclusion

These Maple Brown Sugar Oatmeal Muffins are a delicious and versatile treat that everyone will love. Perfect for breakfast, snacks, or even dessert, they’re easy to make and sure to impress. If you enjoyed this recipe, please share it with your friends and family and subscribe to our blog for more delightful recipes!

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