Maple Oatmeal Muffins
Moist, fluffy, and naturally sweetened with maple syrup, these Maple Oatmeal Muffins are a delightful choice for breakfast or snack. They’re filled with oats for extra fiber, lightly spiced with cinnamon, and finished with a sweet cinnamon-sugar topping. Perfectly simple, quick to make, and great for meal prep, they’ll become a staple in your baking routine.
Equipment
- 1 Muffin Tin (12 or 16-cup)
- 16 Muffin Liners
- 1 medium mixing bowl
- 1 large mixing bowl
- 1 Whisk
- 1 Spatula
- 1 Cookie Scoop or Spoon
- 1 Small Glass or Bowl (for topping mix)
- 1 Gram Scale (optional, for accuracy)
Ingredients
For the Muffins
- 1 ¾ cups all-purpose flour
- 1 ½ cups rolled oats or large flake oats
- 1 teaspoon baking soda
- 1 ¼ teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon cornstarch
- ¼ teaspoon salt
- ¾ cup dark brown sugar or light brown sugar
- ½ cup neutral oil or melted, cooled butter
- ⅓ cup maple syrup or table syrup
- 1 cup milk dairy or non-dairy, room temperature
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
For the Topping
- 2 tablespoons white sugar
- ¼ teaspoon ground cinnamon
Instructions
- Prepare Oven and Muffin Tin: Begin by preheating your oven to 425°F (218°C). This initial high temperature helps the muffins rise tall and develop a beautifully domed top. Line a 16-cup muffin tin with paper liners. If you don’t have liners, lightly grease the cups with oil or butter to prevent sticking. Set the pan aside while you prepare the batter.
- Combine and Set Aside Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, cornstarch, and salt. This step ensures that the leavening agents and spices are evenly distributed throughout the flour. Setting the dry mixture aside now will make it easier to fold into the wet ingredients later without overmixing.
- Soak Oats in Milk for Moisture: In a large mixing bowl, add the rolled oats and pour in the milk. Let the oats sit for a minute or two. This quick soak softens the oats, giving the muffins a tender, moist texture instead of leaving the oats chewy or dry in the final bake.
- Whisk Wet Ingredients Until Smooth: To the oat and milk mixture, add the brown sugar, eggs, vanilla extract, oil (or cooled melted butter), and maple syrup. Using a whisk, mix for about 2 minutes until everything is smooth and the sugar begins to dissolve. The mixture should appear slightly frothy and well-blended, which helps create an airy muffin crumb.
- Fold Dry Ingredients Into Wet Base: Gently add the flour mixture into the large bowl of wet ingredients. Using a spatula, fold slowly and carefully until the batter just comes together. It’s important not to overmix here—stirring too much can make the muffins dense. The batter should be thick but scoopable, with no streaks of dry flour remaining.
- Fill Muffin Cups Generously: Using a cookie scoop or large spoon, divide the batter evenly among the 16 prepared liners. Each liner should be filled to the top. Unlike cupcakes, muffins bake best when the cups are nearly full, giving them that tall bakery-style dome.
- Mix and Sprinkle Cinnamon Sugar Topping: In a small bowl or glass, stir together the white sugar and cinnamon for the topping. Sprinkle a light, even layer over the top of each filled muffin cup. This creates a subtle sweet crunch and adds an inviting aroma while baking.
- Bake in Two Temperature Stages: Place the muffin tin into the preheated oven. Bake at 425°F (218°C) for the first 5 minutes—this quick burst of heat encourages the muffins to rise high. Without opening the oven, reduce the temperature to 375°F (190°C) and continue baking for an additional 15–20 minutes. The muffins are done when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
- Cool Before Serving: Remove the muffin tin from the oven and let the muffins rest in the pan for about 5 minutes. This allows them to firm up slightly and makes them easier to remove. Transfer the muffins to a wire rack to cool completely, or enjoy warm while the tops are still crisp.
- Enjoy or Store for Later: These muffins are delicious served fresh, but they also keep well. Store them in an airtight container at room temperature for up to 3 days, or refrigerate for about 5 days. For longer storage, freeze them individually wrapped for up to 2 months—just reheat in the microwave or oven before serving.
Notes
- You can use any type of milk—dairy or non-dairy—for this recipe, making it adaptable for dietary needs.
- For a richer flavor, use dark brown sugar, but light brown sugar works just as well.
- Don’t skip the cinnamon-sugar topping—it creates a subtle crunch and enhances aroma.
- Filling the muffin liners all the way to the top helps achieve tall, bakery-style muffins.
- These muffins are freezer-friendly and can be reheated for quick breakfasts or snacks.
- Resting the muffins on a cooling rack prevents sogginess at the bottom.
- Avoid overmixing the batter—gentle folding keeps muffins light and fluffy.
