Maple Oatmeal Muffins

These Maple Oatmeal Muffins are such a treat and make for the perfect breakfast or snack! You will love these muffins.

These have a sweet maple flavour 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!

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.
• Brown sugar – I used dark brown sugar, but light brown sugar works too.
• Cornstarch – Used to enhance the texture.
• Cinnamon - Adds a lot of flavour in these muffins! While technically optional, I highly recommend.
• Eggs – Must be at room temperature before starting your bake.
• Oil – I used sunflower oil, any oil works.
• Oats - Use rolled oats or 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. It's the best 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.

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