Maple Brown Sugar Oatmeal Muffins
Maple Brown Sugar Oatmeal Muffins are packed with warm fall flavors in every bite! Moist, hearty, covered with crumbs, and drizzled with a sweet glaze, these muffins are a must-bake for the season!
Servings: 12 muffins
Calories: 426kcal
Ingredients
Muffins
- 2 cups old-fashioned rolled oats
- 1 cup milk
- ½ cup pure maple syrup
- ⅓ cup vegetable oil ( or avocado oil)
- ½ cup light brown sugar, packed
- 2 large eggs
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¾ cups chopped pecans (optional)
Cinnamon Streusel Topping
- ½ cup all-purpose flour
- ¼ cup light brown sugar, packed
- 3 Tablespoons cold butter, cubed
- ½ teaspoon cinnamon
- Garnish: powdered sugar
Maple Icing
- 1 ½ cups powdered sugar
- 2 Tablespoons maple syrup
- 3 Tablespoons cream or half and half
- ¼ teaspoon vanilla extract
Instructions
Oatmeal Muffins
- Preheat the oven to 400 F. Line a 12-cup muffin tin with paper liners.
- Combine the oats and milk in a large bowl.
- Add the maple syrup, oil, brown sugar, and eggs. Mix until combined.
- Stir in the flour, baking powder, cinnamon, baking soda, and salt just until combined. The batter will be wet. Add chopped nuts, if using, and stir to mix.
- Divide the batter evenly into the prepared muffin pan.
- Make cinnamon crumb topping (see below). Sprinkle it over the top of all the muffins. Be generous as we all love our crumbs.
- Bake for 7 minutes then lower heat to 350°F and bake another 11-14 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the muffin pan for 5 minutes. Remove to wire rack to finish cooling.
Cinnamon Streusel Topping
- Combine all the ingredients, except powdered sugar, in a medium bowl. Cut the butter in with a pastry cutter then use your fingers to mix until the mixture resembles crumbs.
- Sprinkle on top of each of the muffins before baking.
Maple Icing
- Whisk all the glaze ingredients together until smooth. If it looks too thick to drizzle add more half and half, if too thin add a little more powdered sugar. Set aside until the muffins have cooled completely.
- Sprinkle the cooled muffins with powdered sugar then drizzle the glaze over all. To make it easy to drizzle, add the icing to a small sandwich bag, cut the corner, then squeeze and drizzle. Let the muffins sit until the icing sets.
Notes
STORE/FREEZE
Store: Allow them to cool completely before placing them in an airtight container. They’ll stay fresh at room temperature for up to 2 days or in the refrigerator for up to a week.
Freeze: To freeze them, wrap each muffin in plastic wrap and store them in a freezer-safe bag for up to 3 months.
Nutrition
Calories: 426kcal | Carbohydrates: 63g | Protein: 6g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 143mg | Potassium: 262mg | Fiber: 3g | Sugar: 35g | Vitamin A: 225IU | Vitamin C: 0.1mg | Calcium: 105mg | Iron: 2mg
