Brown Sugar Oatmeal Muffins

4.77 from 17 votes

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Brown sugar oatmeal muffins have all the spicy and sweet warming flavors that you love in baked goodies, and 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.

brown sugar oatmeal muffins on cooling rack
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Brown Sugar Oatmeal Muffins

Can we get a moment of silence for muffins? They are such an easy, yummy, functional baked goodie that travel well, last a solid amount of time, and taste so good! Plus, these ones have rolled oats in them for a natural punch of fiber to fill you up and give you energy for a busy day ahead. Kiddos love ’em, parents love ’em, and you’ll love making them. They’re so simple!

I adore these muffins because they’re just sweet enough, thanks to the brown sugar, and 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.

So you’ll be set for at least the week with yummy muffin treats that the whole family will enjoy munching on! Plus, they freeze well, so make a double-batch if you want and thaw them out one at a time for long-term snacking!

brown sugar oatmeal muffins with butter stacked on cooling rack

What kind of oats do you use in brown sugar oatmeal muffins?

I prefer to use rolled 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.

How can I make my muffins more moist?

Using the combination of milk, oil, and brown sugar creates a richly moist muffin. The liquid plus oil plus sweetener creates a wetter batter that holds the moisture well as the muffins bake.

What are brown sugar oatmeal muffins made of?

Brown sugar oatmeal muffins are super simple. They’re made of oats, milk, a light oil, a light brown sugar, eggs, flour, baking powder, baking soda, cinnamon, cloves, and salt! The combination of cinnamon and cloves with brown sugar makes them lightly spiced and sweet, while flour and baking soda and powder let the batter rise and get puffy when the muffins bake.

What happens if you over-mix muffin batter?

Over-mixing muffin batter can create tough muffins or cause them to bake unevenly, form elongated holes, or have peaked tops.

What temperature is best to bake muffins?

Preheat your oven to 400 degrees F. for this muffin recipe, and bake the muffins for 20 to 25 minutes, or until they’re golden-brown and a toothpick comes out clean. Mini muffins only need to be baked for 14 to 16 minutes.

What ingredient makes muffins rise?

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.

Can you freeze oatmeal brown sugar muffins?

Yes! These freeze super well! Store them in an airtight container or freezer-safe sealable bag for up to 4 to 5 months. Thaw them out by placing them in the fridge overnight or on your counter for 2 to 3 hours.

Why are my muffins dry?

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.

brown sugar oatmeal muffins on muffin tin
how to make brown sugar oatmeal muffins collage image
oatmeal muffins on a cooling rack
4.77 from 17 votes

Brown Sugar Oatmeal Muffins

Brown sugar oatmeal muffins have all the spicy and sweet warming flavors that you love in baked goodies, and they’re moist, super simple, and full of natural fiber!
Prep: 15 minutes
Cook: 25 minutes
Total: 38 minutes
Servings: 14 -18 regular muffins


  • 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


  • 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.


  • 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.


Serving: 1 of 14 muffins, Calories: 219kcal, Carbohydrates: 35g, Protein: 4g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.003g, Cholesterol: 29mg, Sodium: 175mg, Potassium: 114mg, Fiber: 2g, Sugar: 16g, Vitamin A: 67IU, Vitamin C: 0.01mg, Calcium: 65mg, Iron: 1mg
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Brown sugar oatmeal muffins are the perfect breakfast or snack, with simple ingredients, easy instructions, and a lovely balance of sweet and spiced flavors! Plus, the oats will keep you full and energized for a long time!

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Recipe Rating


  1. 4 stars
    Very good! Next time I will try using melted butter instead of oil. Might top with chopped pecans and whole oats next time. Baked in 20 minutes, made 12 muffins. I immediately turned temperature down from 400 to 375. (I think 400 would dry out the muffins.)

  2. The second time I made the brown sugar-oatmeal muffins, l added 2/3 cup rough chopped butterscotch chips. I baked this second batch in 9 X 13 glass casserole. I cut the resulting cake-like quick bread in 4 inch squares so that they would be easy to wrap in foil, drop in a freezer bag and put in freezer. When I think I want one of my square “muffins” for breakfast in the morning, I grab a foil wrapped square and leave it on the counter overnight.

  3. 5 stars
    I didn’t have a muffin tray so i baked it in a rectangular bread dish and it was delicious! I baked it with the oven setting set to fan the first 20 minutes but the middle wasn’t done so i chaned the setting to top and bottom only and baked for another 7 minutes. When I tell you the smell surrounded the house! You can be sure that this recipe is really tasty and will wotk great for breakfast or brunch or a simple snack<3