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 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 flavour in these muffins! While technically optional, I highly recommend.
- 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!
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Maple Oatmeal Muffins
Ingredients
For the muffins
- 1 3/4 cups all-purpose flour
- 1 1/2 cups rolled oats or large flake oat
- 1 tsp baking soda
- 1 1/4 tsp baking powder
- 1 1/2 tsps cinnamon
- 1 tsp cornstarch
- 1/4 tsp salt
- 3/4 cups dark brown sugar or light brown sugar
- 1/2 cup oil or melted and cooled butter
- 1/3 cup maple syrup or table syrup
- 1 cup milk* room temperature
- 2 large eggs room temperature
- 1 tbsp vanilla
For the topping
- 2 tbsp white sugar
- 1/4 tsp cinnamon
Instructions
- Preheat oven to 425℉/218℃. Line your muffin tins with 16 liners and measure out your ingredients.
- In a medium-sized bowl, add in flour, cinnamon, salt, cornstarch, baking powder, and baking soda. Using a spatula, mix until combined. Set aside.1 3/4 cups all-purpose flour, 1 tsp baking soda, 1 1/4 tsp baking powder, 1 1/2 tsps cinnamon, 1 tsp cornstarch, 1/4 tsp salt
- In a large bowl, mix the oats and milk. Then add in eggs, vanilla, brown sugar, oil, and maple syrup. Whisk until combined.3/4 cups dark brown sugar, 1/2 cup oil, 1/3 cup maple syrup, 1 cup milk*, 2 large eggs, 1 tbsp vanilla, 1 1/2 cups rolled oats
- Add the dry into the wet and using a spatula, gently fold until a soft batter forms.
- Evenly divide the batter between 16 liners. They should be all the way full. 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.2 tbsp white sugar, 1/4 tsp cinnamon
- Bake the muffins at 425℉ for 5 minutes, then reduce the temperature to 375°F for 15-20 minutes in regular liners. That initial 5 minutes at 425℉ will give the muffins a tall muffin dome. 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!
brittany says
My family loved this! So soft and fluffy!
Ania says
Yay! So happy to hear this, thanks Brittany 🙂
Rick says
Great muffins. I changed out 1 cup of all-purpose flour with whole wheat, and added a tablespoon of gluten flour to help it raise better with that change. I also cut the sugar to 1/2 cup. My wife gave it 5 stars!
Ania says
Hi Rick! Thanks for the sweet review, really happy to hear you and your wife love the muffins! 🙂