Maple Brown Sugar Oatmeal Muffins
Prep time
Cook time
Total time
Serves: 15
  • 1¾ cups all-purpose flour
  • ¾ cup old-fashioned oats
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • 1 cup packed brown sugar
  • ½ cup unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • 1 cup milk, room temperature
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • oats, for garnish/sprinkling
  • raw sugar, for garnish/sprinkling
  1. Preheat your oven to 375 degrees F. Grease and/or line your muffins cups and set aside.
  2. Whisk together your flour, oats, baking soda, cinnamon, and salt and set aside. In the bowl of your mixer, beat together the butter and sugar until combined, then add in the egg and beat until combined. Add the milk, maple syrup, and vanilla and again, beat until combined, scraping down the sides of the bowl as needed. Slowly mix in the flour mixture until just combined.
  3. Divide your batter among your muffin cups (I like to do about ¼ or ⅓ cup of batter per muffin, depending on how big your muffin liners/tins are - just fill it about ⅔ of the way up the side) and sprinkle with a few raw oats and some raw sugar. Bake for 20-25 minutes, until the tops are slightly golden brown and set. Allow to cool in the tins for a bit before removing to finish cooling on another surface.
Recipe by The Crepes of Wrath at