Description
Easy Oatmeal Muffins with Maple Sugar offer a delightful blend of flavors and textures. Enjoy these muffins for breakfast or as a sweet treat.
Ingredients
Scale
- 2 cups old-fashioned rolled oats
- 1 cup milk
- ½ cup pure maple syrup
- ⅓ cup vegetable 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 ground 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 ground cinnamon
- Maple Icing:
- 1 ½ cups powdered sugar
- 2 Tablespoons maple syrup
- 3 Tablespoons cream or half and half
- ¼ teaspoon vanilla extract
Instructions
- 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 and sprinkle it over the top of all the muffins.
- 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.
- To make cinnamon streusel topping, combine all the ingredients 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.
- To make 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: 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
- Serving Size: 1 muffin
- Calories: 426kcal
- Sugar: 35g
- Sodium: 143mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 63g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg