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Maple Brown Sugar Oatmeal Muffins
clara

Maple Brown Sugar Oatmeal Muffins

These Maple Brown Sugar Oatmeal Muffins are just like that favorite bowl of oatmeal that you love so much. However, these are easier to transport, making them the perfect breakfast!
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12
Course: All Breakfast
Cuisine: American
Calories: 113
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1 cup flour The base structure, giving your muffins a soft, cakey crumb. You can try white whole wheat for more heartiness.
  • 1/4 cup rolled oats not instant They bring that classic oatmeal chew and nutty flavor—don’t use quick oats here!
  • 1 teaspoon baking powder Adds lift, making muffins light instead of dense.
  • 1/2 teaspoon baking soda Reacts with yogurt for extra rise and a tender bite.
  • 1/4 teaspoon salt Just a pinch makes all the sweet flavors pop.
  • 1/2 cup milk Keeps everything moist and blends the wet ingredients smoothly.
  • 1/2 cup maple syrup The star flavor! Maple brings a subtle, woodsy sweetness without being overpowering.
  • 1 egg Binds everything together and helps the muffins hold their shape.
  • 1/2 cup vanilla Greek yogurt For a bit of protein, tang, and creamy texture. It also replaces extra oil or butter.
  • 1/4 cup light brown sugar Deepens the sweetness and brings that signature brown sugar warmth.

Equipment

  • Muffin tin with liners
  • Mixing bowls (one medium, one large)
  • Measuring cups and spoons
  • Whisk or spoon
  • 1/4 cup measuring utensil
  • Toothpick

Method
 

Instructions
  1. Preheat oven to 350 degrees. Place liners in 10 muffin cups. Set aside.
  2. In a medium sized bowl mix together the flour, oats, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl mix together the egg, milk, maple syrup, yogurt, and brown sugar.
  4. Pour the dry ingredients into the wet, and stir to combine.
  5. Using a 1/4 cup measuring utensil, scoop out measured portions and drop them into the lined muffin cups.
  6. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean.
  7. Store in an air tight container at room temperature for up to one week.