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Brown sugar oatmeal muffins have all the spicy and sweet warming flavors that you love in baked goodies. Plus they’re moist, super simple, and full of natural fiber!
Breakfast lovers unite! These fibrous, sweet, and warmly spiced muffins are so so easy and even more tasty! They make for a perfect breakfast food or snack any day.
I adore these brown sugar oatmeal muffins because they’re just sweet enough, thanks to the brown sugar. Then the warming spices of cloves and cinnamon add a spicy undertone that is so good for a morning pick-me-up or midday bite. This recipe makes between 14 and 18 muffins, or 12 regular muffins and 24 mini muffins.
Table of Contents:
Table of Contents
Why You’ll Love this Recipe:
- Easy to make
- Standard ingredients you should have on hand, or are easy to find at the store
- They can make ALOT no matter what size muffins you make!
- They freeze and store in the fridge great
- Great for breakfast or an on the go snack
Ingredients:
- Oats– rolled or old fashioned
- Milk– I use whole milk for this, but any milk will do the trick. Even almond milk!
- Light Oil– Like avocado or coconut
- Light Brown Sugar
- Eggs
- All-Purpose Flour
- Baking Soda
- Baking Powder
- Ground Cinnamon
- Cloves
- Salt
See recipe card below for full information on ingredients and quantities
Frequently Asked Questions:
I prefer rolled oats or old fashioned oats in these muffins. Quick oats will create a mushier consistency, while rolled or old fashioned oats keep some of their structure and bite.
Using the combination of milk, oil, and brown sugar creates a richly moist muffin. The liquid, plus the oil, plus the sweetener creates a wetter batter that holds the moisture well as the muffins bake.
Over mixing muffin batter can create tough muffins or cause them to bake unevenly. They will form elongated holes, or have peaked tops.
Preheat your oven to 400 degrees F for this muffin recipe. Bake the muffins for 20 to 25 minutes, or until they’re golden brown and a toothpick comes out clean. Mini muffins need to be baked for 14 to 16 minutes.
Baking powder and baking soda specifically add a nice puffy texture to muffins by helping them to rise well. Flour and eggs also contribute to binding and rising the muffins.
Yes! These freeze super well. Store them in an airtight container or freezer-safe sealable bag for up the 4 to 5 months. Thaw them out by placing them in the fridge overnight or on your counter for 2 to 3 hours.
Muffins can be delicate, so be sure you measure your ingredients properly to ensure they’re moist and fluffy! The most common reason behind dry or hard muffins is mixing the batter too much. Also, keep an eye on them when baking. Over-baking them can cause dry muffins.
More Muffin Recipes to Consider:
Muffin Recipes
Easy Chocolate Chip Muffin Recipe
Recipe Collections
Zucchini Recipes
Muffin Recipes
Perfect Blueberry Streusel Muffins
Muffin Recipes
Spice Up Your Morning With Gingerbread Muffins
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Brown Sugar Oatmeal Muffins
Ingredients
- 2 cups rolled or old-fashioned oats
- 1 cup milk, (I used whole milk)
- 1/3 cup light oil, (like avocado, vegetable, or melted coconut)
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 400 degrees F. and grease 14 to 18 muffin cups well. (I grease a whole set of 12 on one pan and then grease the middle 6 on a second pan. This recipes makes 14 to 18 muffins depending on size OR you can do 12 regular sized muffins and about 24 mini muffins.)
- In a medium bowl, add the oatmeal and the milk, stir to combine, and set aside.
- In a second medium bowl, add the oil and brown sugar, and mix to combine until the sugar looks smooth, about 1 minute.
- Add the eggs and mix well to combine.
- Add the flour, baking powder, baking soda, ground cinnamon, cloves, and salt to the egg mixture, and fold to combine.
- Add the oat and milk mixture to the flour and egg mixture, and fold until just combined, careful to not over-stir.
- Place the batter into the prepared pans, filling the cups 1/2 full.
- Bake for 20 to 25 minutes or until the centers are cooked through and nothing comes out on a toothpick when you insert it into the center. (Mini muffins will bake in 14 to 16 minutes.)
- Remove from the oven and allow to cool for 10 minutes before removing the muffins from the pan to finish cooling on a wire rack (if you leave them in the muffin tin they sweat and the bottoms get soggy).
- Enjoy warm or at room temperature.
- This recipes freezes well.
Notes
- This recipe can be made with half all-purpose and half whole wheat flour.
- You can dust the top of these muffins with a few pieces of oats before baking, it’s a pretty little detail, if you like.
5 Star. Keep this recipe in a special place and toss away all others. This is the only one that you require. Very easy to follow and to make.
Now that’s a compliment Dave! Thanks so much!
My family loved these and can’t wait to eat them again!!
Yay! So glad they were a win for everyone Casey!
Can I use quick oats with this recipe ?
Yep, that’ll work well Carolyn, it just has a lighter texture.
These were really good, made them for my In-laws, but had one to try them out first!!!, followed the recipe exactly, did 12 only and baked for 20 minutes, oh..I did add about 1/2 cup of raisins that I soaked in a bit of warm water….these muffins were so delicious, certainly going to making these again and again!!!!
Will try with chocolate chips as well..
Yay! I love that you liked them so much Karen and the raisins sound like a perfect addition, I’m doing that next time (I love a good raisin!)
Have you ever made these with an addition of mashed banana or with apple sauce? Would you alter the other ingredients to accommodate the additional ingredients?
You can swap the oil out with the same amount of applesauce or mashed banana just fine!