Maple and Brown Sugar Oatmeal Muffins feature the subtle flavors of maple syrup and brown sugar - they're gluten-free and can be made dairy-free.
Here we are, at my final recipe in my instant oatmeal-inspired oatmeal muffin series. In case you missed it, over the past couple of months, I published a few other oatmeal muffins based on instant oatmeal flavors. Don't miss Apple Cinnamon Oatmeal Muffins, and Peaches and Cream Oatmeal Muffins.
The flavor of instant oatmeal that inspired today's recipe was my favorite when I was a kid. It was the one my siblings and I fought over. Today's muffin recipe is Maple and Brown Sugar Oatmeal Muffins, these ones ended up being my favorite in this series.
How to Make Maple and Brown Sugar Oatmeal Muffins
Making these muffins starts the same as making all oatmeal muffins - grind half of the rolled oats using a clean coffee grinder or mini food processor until they resemble the texture of flour. Alternatively, feel free to use oat flour if you already happen to have it on hand.
In a large bowl, whisk together the rolled oats, the ground oats or oat flour, brown sugar, baking powder, baking soda, and salt. Set this aside.
In a smaller bowl or large measuring cup, stir together the Greek yogurt, milk, maple syrup, canola oil, and eggs.
Pour the liquid ingredients into the bowl containing the dry ingredients. Mix on low speed with a hand mixer until the dry ingredients are all incorporated. Increase the mixer speed to high speed and mix for an additional 2 minutes.
Cover the bowl and put it in the fridge for at least an hour, or up to overnight (this is a great way to have freshly baked muffins in the morning). During this time, the oats will absorb liquid and the batter will become thicker, which will result in the muffins having a fluffier texture.
While you're waiting for the batter to rest, you can prepare the maple and brown sugar crumble topping (note that this topping is optional, and you can skip it if you like). Simply stir together the oats, melted butter, brown sugar, and maple syrup. Set aside until ready to use.
Prepare a 12-cup muffin pan by lining it with paper liners or generously greasing the cups. Divide the batter evenly between the muffin cups, and top each muffin with a little of the crumble topping (about 1-2 teaspoons for each muffin).
Bake the muffins for about 20 minutes, until the tops are golden brown and a toothpick inserted into the center of the muffins comes out with a few crumbs clinging to it.
Cool for 10 minutes in the pan before serving. Store leftovers in an airtight container or zipper bag after cooling completely at room temperature for up to 2 days, or for a longer period in the freezer. Thaw in the microwave or at room temperature before serving.
Maple and Brown Sugar Oatmeal Muffins Ingredients
- Rolled oats - you will be using rolled oats in 3 different ways for this recipe. You will be grinding some of them into a fine, flour-like powder, you will be using some of them whole in the muffin batter, and you will be using some of them in the Oat Crumble Topping. Make sure you're using rolled oats (they might be called "Old Fashioned" oats. Don't replace them with instant oats or steel-cup oats. If you already happen to have oat flour on hand, you can use that instead of grinding your own oats.
- Brown sugar - We use brown sugar in these muffins to lend it's signature light molasses flavor, both in the muffin batter, as well as a small amount in the oat crumble topping.
- Baking powder
- Baking soda
- Table salt - if you use kosher salt instead, use 1 teaspoon.
- Plain or vanilla Greek yogurt - or replace with your favorite dairy-free version to make these muffins dairy-free
- Milk - any milkfat percentage will work, or use your favorite dairy-free milk to make these muffins dairy-free.
- Canola oil or any other neutral-flavored cooking oil
- Large eggs
- Maple syrup - make sure to use real maple syrup here. Don't use pancake syrup.
- Melted butter - you only need a small amount for the optional oat crumble topping. Use a dairy-free butter alternative instead to make these muffins dairy-free.
Want more oatmeal muffin recipes?
Maple and Brown Sugar Oatmeal Muffins Nutrition Notes
The nutrition information in the recipe below is for one muffin if you use the recipe to make 12 muffins. The nutrition information includes the optional maple and brown sugar crumble topping. Skipping the topping would result in slightly lower calories, fat (including saturated fat), and sugar.
This recipe is gluten-free as written, but not everyone who requires a gluten-free diet is able to tolerate oats. Be sure to check before serving these muffins to someone who requires a gluten-free diet.
To make these muffins dairy-free, replace the Greek yogurt with your favorite dairy-free yogurt and the milk with your favorite dairy-free milk.
Maple and Brown Sugar Oatmeal Muffins
Equipment
- Paper Muffin Liners optional
Ingredients
- 2 ½ cups rolled oats divided
- ½ cup brown sugar
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon table salt
- ½ cup plain or vanilla Greek yogurt see note
- ½ cup milk see note
- ¼ cup maple syrup
- ¼ cup canola oil or other neutral-flavored cooking oil
- 2 large eggs
Maple and Brown Sugar Crumble Topping (Optional)
- ¼ cup rolled oats
- 1 Tablespoon melted butter use a dairy-free butter alternative to make these muffins dairy-free
- 2 teaspoons brown sugar
- 1 teaspoon maple syrup
Instructions
- Add 1 ¼ cups of the rolled oats to a clean coffee grinder or mini food processor. Pulse until the oats are finely ground, to the texture of flour (you might have to do this in a couple of batches if using a coffee grinder).
- Whisk together the ground oats, the remaining 1 ¼ cups rolled oats, ½ cup brown sugar, 1 Tablespoon baking powder, 1 teaspoon baking soda, and ½ teaspoon table salt in a large bowl. Set aside.
- In a small bowl or large measuring cup, whisk together ½ cup plain or vanilla Greek yogurt, ½ cup milk, ¼ cup maple syrup, ¼ cup canola oil, and 2 large eggs.
- Pour the wet ingredients into the dry ingredients and mix with a hand mixer on low speed until the dry ingredients are incorporated. Increase the mixer to high speed and mix for an additional two minutes. Cover the bowl with plastic wrap or a lid and place in the fridge to rest for at least an hour, or up to 12 hours, or overnight.
- In the meantime, mix up the Oat Crumble Topping (if using). In a small bowl, stir together ¼ cup rolled oats, 1 Tablespoon melted butter, 2 teaspoons brown sugar, and 1 teaspoon maple syrup. Set aside until ready to use.
- Heat the oven to 400°F. Prepare a 12-cup muffin pan by lining the cups with paper liners or greasing them generously. Divide the batter evenly among the muffin cups. Top each muffin with a little bit (roughly 1 teaspoon per muffin) of the oat crumble topping.
- Bake the muffins for 20-25 minutes or until a toothpick comes out with just a few crumbs clinging to it. Cool the muffins for 10 minutes before serving. Store any leftovers in a zipper bag in the freezer and thaw at room temperature or for a few seconds in the microwave.
Notes
Nutrition
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