Maple Brown Sugar Oatmeal Muffins
User Reviews
5
Maple Brown Sugar Oatmeal Muffins
Description
This recipe combines rolled oats soaked in milk with maple syrup and brown sugar, providing both sweetness and a moist texture. Neutral oil keeps the muffins tender, while eggs bind the ingredients. A mixture of all-purpose flour, baking powder, baking soda, cinnamon, and kosher salt gives rise and gentle spice to the batter, balanced to complement the maple flavor.
The batter, which remains wet, is portioned into muffin tins and baked at 400°F until lightly springy to touch. The result is a soft muffin with a slightly chewy oatmeal texture. Optional sparkling sugar topping adds a subtle crunch and sweetness.
These muffins suit a variety of milks including dairy or non-dairy, while brown sugar amounts can be adjusted for sweetness preference. They make a suitable breakfast or snack, combining hearty oats with maple sweetness and spice.
Ingredients
- 2 cups rolled oats old-fashioned
- 1 cup milk
- 1/2 cup pure maple syrup
- 1/3 cup neutral oil
- 2/3 cup light brown sugar packed
- 2 egg lightly beaten, large
- 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 Sugar optional, or raw sugar
Instructions
- Preheat the oven to 400 F. Line a 12-cup muffin tin with paper liners.
- Combine the oats and milk in a large bowl.
- Add the maple syrup, oil, brown sugar, and eggs. Mix until combined.
- Stir in the flour, baking powder, cinnamon, baking soda, and salt just until combined. The batter will be wet.
- Divide the batter between the prepared muffin tins.
- Sprinkle sugar over batter, if using.
- Bake for 18-25 minutes, or until the muffins spring back when lightly pressed.
- Let the muffins cool in the tin for 5 minutes.
- Remove to wire rack to finish cooling.
Notes
- Use any milk from skim to whole, or non-dairy alternatives like almond milk.
- Any neutral oil such as canola can be used for moist muffins.
- Reduce brown sugar to 1/3 to 1/2 cup if a less sweet muffin is desired.
- Use 1/4 teaspoon table salt if kosher salt is unavailable, adjusting for saltiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 261kcal | 13% |
| Carbohydrates | 43g | 14% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 27mg | 9% |
| Sodium | 167mg | 7% |
| Potassium | 187mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 80IU | 2% |
| Calcium | 78mg | 8% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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