better homes and gardens rolled sugar cookie recipe

Best oatmeal muffins! These maple brown sugar oatmeal muffins are a healthy, hearty, delicious portable breakfast recipe.

Oatmeal muffins don't sound super exciting. But these are no ordinary oatmeal muffins. These are maple brown sugar oatmeal muffins. And they are awesome!

The muffins are sweet and are just hearty enough to be filling without being heavy. They make a great on-the-go breakfast, and I even like them for an easy dessert.

How to make oatmeal muffins

Milk and oatmeal in a glass bowl for oatmeal muffins

Begin by mixing the oats and milk together in a large bowl.

Add in the maple syrup, oil, brown sugar, and eggs until combined.

Stir in the flour, baking powder, cinnamon, baking soda, and salt until just incorporated. Don't overmix or the muffins will be tough.

Divide the batter between the prepared muffin tins. The batter will be on the thin/wet side.

You can top the muffin batter with sparkling or raw sugar, if you prefer. Bake until the muffins are golden brown and the muffins spring back when lightly touched.

How to store muffins

I store the muffins in a resealable container at room temperature.

Maple brown sugar oatmeal muffins next to a stack of white plates

How long will the muffins keep?

The muffins will keep for 3-4 days when stored in an airtight container at room temperature.

▢ 2 cups old-fashioned rolled oats
▢ 1 cup milk¹
▢ ½ cup pure maple syrup
▢ ⅓ cup oil²
▢ ⅔ cup light brown sugar³ (packed)
▢ 2 large eggs (lightly beaten)
▢ 1 ½ cups all-purpose flour
▢ 1 teaspoon baking powder
▢ ½ teaspoon ground cinnamon
▢ ½ teaspoon baking soda
▢ ½ teaspoon kosher salt⁴
▢ Sparkling or raw sugar (optional)

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.
Dvide 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.

Anything from skim to whole milk will work. Non-dairy milks such as almond milk will also work.
Any neutral oil such as canola oil will work.
If you prefer muffins that aren't as sweet, reduce the brown sugar to ⅓-1/2 cup.
Or ¼ teaspoon table salt.
Nutrition values are estimates.

Serving: 1 muffin Calories: 261 kcal (13%) Carbohydrates: 43 g (14%) Protein: 5 g (10%) Fat: 7 g (11%) Saturated Fat: 1 g (5%) Cholesterol: 27 mg (9%) Sodium: 167 mg (7%) Potassium: 187 mg (5%) Fiber: 1 g (4%) Sugar: 21 g (23%) Vitamin A: 80 IU (2%) Calcium: 78 mg (8%) Iron: 1.6 mg (9%)

Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.