Maple Oatmeal Muffins

These Maple Oatmeal Muffins make for the perfect breakfast or on-the-go snack. They are soft, fluffy, and full of hearty oats and sweet maple syrup flavours in each bite! You will love these muffins.

These muffins are so delicious! They have a sweet maple flavor and are sprinkled with a cinnamon sugar topping before baking that crisps up the muffin top. YUM!

I love having these for breakfast and meal prepping them for the week ahead.

The muffins come together in a few easy steps with simple ingredients. Let's get to baking!

For more muffin recipes, try Chocolate Chip Streusel Muffins, Pecan Banana Muffins, and Double Chocolate Muffins.

Why this recipe works

• Easy to make - All of the ingredients are simple and no electric mixer required!
• Oats - Lots of hearty chewy oats in these muffins.
• Delicious - These muffins taste so dang good!

Ingredients Notes

Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!

All-purpose flour – This flour is used for the muffins and cannot be substituted for any other.

Brown sugar – I used dark brown sugar, but light brown sugar works as well!

Cornstarch – Used to enhance the texture.

Cinnamon - Adds a lot of depth to the flavour!

Eggs – Must be at room temperature before starting your bake.

Oil – I used a flavourless oil. You can use any type of oil, but flavoured ones will slightly change the taste.

Oats - Make sure to use rolled oats, also known as large flake oats. Quick oats will not work for this recipe!

Step by step instructions

Here is how to make and bake these Maple Oatmeal Muffins. You will need two 12 muffin tins, muffin liners, 2 large mixing bowls, a spatula, and a whisk.

Step 1 – Prep. Line your muffin tins with 16 liners and set aside. If you need a recommendation, this is my favourite tin.

Step 2 – Mix together dry ingredients. In a medium-sized bowl, add in flour, cinnamon, salt, cornstarch, baking powder, and baking soda. Using a spatula, mix until just completely combined.

Step 3 – Mix oats and milk. In a large bowl, mix the oats and milk. Then add in eggs, vanilla, brown sugar, oil, and maple syrup. Whisk until combined.

Step 4 - Combine dry and wet ingredients. Add the dry into the wet and using a spatula, gently fold until a soft batter forms.

Step 5 – Scoop. Evenly divide the batter between 12 liners. Using a cookie scooper helps big time to minimize the mess. In a small glass, mix together cinnamon and sugar. Then sprinkle a bit on top of each muffin. This will give you a sweet and crisp muffin top we all love.

Step 6 – Bake. Bake the muffins at 425℉/218℃ for 5 minutes and then 375°F for 15-20 minutes. The muffins are ready when a toothpick inserted comes out clean.

These muffins stay fresh covered at room temperature for up to 3 days, and in an airtight container in the refrigerator for up to a week!

Expert Baking Tips

Here are a few expert baking tips from my kitchen to yours

• Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
• Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
• Use large-flake oats. This will give you the best texture of muffin.

FAQ

Do I have to add milk?

Yes! This is one of the main ingredients in this recipe. You can use dairy or non-dairy milk such as almond milk.

Do I have to add oats?

Yes! 

Check out more oatmeal recipes

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