Maple Brown Sugar Oatmeal Muffins

Soft, hearty, and lightly sweet muffins perfect for breakfast.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 12 muffins

Calories: 200

2 cups old-fashioned rolled oats Ensure you use rolled oats for the best texture.
1 cup milk Dairy or non-dairy alternatives work well.
1/2 cup pure maple syrup Opt for real maple syrup for a rich flavor.
1/3 cup neutral oil Canola or vegetable oil will suffice.
2/3 cup light brown sugar Packed for sweetness and moisture.
2 large eggs Lightly beaten to help bind the ingredients.
1 ½ cups all-purpose flour Essential for structure and texture.
1 teaspoon baking powder Helps the muffins rise.
1/2 teaspoon ground cinnamon Adds warmth and depth of flavor.
1/2 teaspoon baking soda Works with acid in the batter to create lift.
1/2 teaspoon kosher salt Enhances all flavors.
to taste sparkling or raw sugar Optional for a crunchy topping.

Preheat your oven to 400 F (200 C).
Line a 12-cup muffin tin with paper liners.
In a large bowl, mix together the rolled oats and milk. Let sit for a few minutes.
Add maple syrup, neutral oil, light brown sugar, and beaten eggs to the oat mixture. Stir until combined, then fold in flour, baking powder, cinnamon, baking soda, and salt.
Divide the batter among the muffin cups and sprinkle with sugar if desired.
Bake for 18-25 minutes or until they spring back when pressed. Cool in the tin for 5 minutes before transferring to a wire rack.

Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 7gSaturated Fat: 1gCholesterol: 30mgSodium: 150mgFiber: 3gSugar: 10g

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