Maple Brown Sugar Oatmeal Muffins
These delightful muffins combine the comforting essence of maple with chewy rolled oats, creating a wholesome treat perfect for busy mornings or as a sweet snack.
Ingredients
Muffin Batter
- 2 cups old-fashioned rolled oats The heart of the muffins, providing a chewy texture and nutritional benefits.
- 1 cup milk Adds creaminess and moisture to the batter.
- 1/2 cup pure maple syrup Offers natural sweetness and a distinctive flavor.
- 1/4 cup neutral oil Keeps the muffins moist and aids in texture.
- 1/2 cup light brown sugar Brings a rich sweetness with hints of caramel notes.
- 2 large eggs Bind the ingredients and add structure to the muffins.
- 1 1/2 cups all-purpose flour Creates the base of the muffin, providing stability.
- 2 teaspoons baking powder Helps the muffins rise, giving them that fluffy texture.
- 1 teaspoon ground cinnamon Adds warmth and a lovely aromatic flavor.
- 1 teaspoon baking soda Works together with baking powder to achieve the perfect rise.
- 1/2 teaspoon kosher salt Balances the sweetness and enhances the flavors.
Topping (optional)
- 1 tablespoon sparkling or raw sugar For a sweet, crunchy topping if desired.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Line a 12-cup muffin tin with paper liners.
- In a large bowl, mix together the oats and milk until fully combined.
- Incorporate the maple syrup, neutral oil, brown sugar, and beaten eggs into the oat mixture. Mix well until fully combined.
- Gently stir in all-purpose flour, baking powder, cinnamon, baking soda, and salt until just combined; the batter will be wet.
- Spoon the muffin batter evenly into the prepared muffin tins.
- If desired, sprinkle raw or sparkling sugar over the tops of the batter.
Baking
- Bake the muffins for 18 to 25 minutes, or until they spring back lightly when pressed.
- Let the muffins sit in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For perfect muffins, use fresh ingredients, avoid overmixing, and let eggs and milk reach room temperature before mixing. You can prep the batter the night before for convenience.