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–+ servings

Maple Oatmeal Muffins

Ania
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.
5 from 3 votes

Ingredients
 
 

For the muffins

For the topping

Instructions
 

  • Preheat oven to 425℉/218℃. Line your muffin tins with 16 liners and prep 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 1/2 tsp baking powder, 1 1/2 tsps cinnamon, 1 1/2 tsps 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 eggs, 1 tbsp vanilla, 1 3/4 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!

Notes

Milk - Any milk will work whether it is dairy or non-dairy.