Name: Maple Brown Sugar Oatmeal Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 5 min
Yield: 12
Ingredients: 1 1/2 cups all-purpose flour; 1 cup old-fashioned oats; 1/2 cup brown sugar, packed; 1/4 cup granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 2/3 cup milk; 1/2 cup pure maple syrup; 1/3 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; Optional: coarse sugar for sprinkling on top; Tools: Mixing bowls, whisk, spatula, muffin tin, and paper liners.

Maple Brown Sugar Oatmeal Muffins

There’s something truly comforting about the smell of freshly baked muffins wafting through the house on a busy morning. These Maple Brown Sugar Oatmeal Muffins have quickly become a favorite in my home because they combine wholesome oats, warm maple sweetness, and just the right hint of brown sugar. I started making them as a quick breakfast option for my kids before school, thinking they’d be just another muffin recipe to try once and forget about. Instead, they became a weekend tradition that my family looks forward to every single time.

The best part? These muffins feel like a cozy hug in food form. The oats give them heartiness, the maple syrup adds a delicate warmth, and the brown sugar creates that irresistible sweetness with a subtle caramel undertone. I’ll never forget the first time I made them—my kids asked for seconds before the first batch had even cooled, and my husband swore they were bakery-quality. That reaction alone convinced me this recipe was one to keep in the rotation.

Whether you’re rushing out the door or enjoying a slow Saturday morning with coffee, these muffins fit the moment perfectly. They freeze beautifully, pack easily for school or work snacks, and taste just as good the next day. I love that I can whip them up quickly with pantry staples, yet the end result feels like I’ve put in way more effort than I actually did. These muffins aren’t just breakfast—they’re a little moment of homemade joy in a busy day.

Questions I Often Get Asked About This Recipe

Can I use quick oats instead of old-fashioned oats?
Yes! Quick oats will give a slightly softer texture, but they work perfectly in this recipe.

Do I have to use pure maple syrup?
Pure maple syrup has the best flavor, but pancake syrup works in a pinch if that’s what you have.

Can I freeze these muffins?
Absolutely. Freeze them in a single layer, then store in a freezer bag for up to 3 months. Just reheat in the microwave for 20–30 seconds when ready to enjoy.

Can I add mix-ins like nuts or fruit?
Definitely. Chopped pecans, walnuts, or dried cranberries are great additions.

How do I keep them moist?
Avoid overbaking and store them in an airtight container once cooled. Adding a slice of bread to the container helps retain moisture.

What You Need to Make Maple Brown Sugar Oatmeal Muffins

1 1/2 cups all-purpose flour

1 cup old-fashioned oats

1/2 cup brown sugar, packed

1/4 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

2/3 cup milk

1/2 cup pure maple syrup

1/3 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

Optional: coarse sugar for sprinkling on top

Tools: Mixing bowls, whisk, spatula, muffin tin, and paper liners.

How to Make Maple Brown Sugar Oatmeal Muffins

Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.

Mix dry ingredients: In a large bowl, whisk together flour, oats, brown sugar, granulated sugar, baking powder, baking soda, salt, and cinnamon.

Combine wet ingredients: In a separate bowl, whisk together milk, maple syrup, oil, eggs, and vanilla until well combined.

Mix batter: Pour the wet mixture into the dry ingredients and stir just until combined. Do not overmix; the batter should be slightly lumpy.

Fill muffin cups: Divide the batter evenly among muffin liners, filling each about 2/3 full. Sprinkle coarse sugar on top if desired.

Bake: Place in preheated oven and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.

Cool and enjoy: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Tips for Making the Best Maple Brown Sugar Oatmeal Muffins

Use room temperature eggs for better mixing and fluffier muffins.

For added flavor, substitute half the vegetable oil with melted butter.

If you like a stronger maple flavor, use dark maple syrup and add 1/2 teaspoon maple extract.

Sprinkle the tops with coarse sugar before baking for a bakery-style look and a sweet crunch.

Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “Perfect for breakfast on busy mornings. My kids devoured them!” – Sarah J.

⭐️⭐️⭐️⭐️ “Really good, but I’ll add chopped walnuts next time for crunch.” – Dan M.

⭐️⭐️⭐️⭐️⭐️ “Moist, flavorful, and freeze so well. I keep a stash in the freezer for school snacks.” – Emily T.

⭐️⭐️⭐️⭐️ “A bit too sweet for me, but still delicious with coffee.” – Laura K.

⭐️⭐️⭐️⭐️⭐️ “Tastes like something from a fancy bakery! The maple flavor is amazing.” – Hannah W.

Printable Recipe

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