Brown Sugar Oatmeal Muffins

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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
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oatmeal muffins on a cooling rack

Brown Sugar Oatmeal Muffins


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 14 reviews

  • Author: Melissa Griffiths – Bless this Mess
  • Total Time: 40 minutes
  • Yield: 1418 regular muffins 1x

Description

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!


Ingredients

Scale
  • 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

  1. 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.)
  2. In a medium bowl, add the oatmeal and the milk, stir to combine, and set aside.
  3. In a second medium bowl, add the oil and brown sugar, and mix to combine until the sugar looks smooth, about 1 minute.
  4. Add the eggs and mix well to combine.
  5. Add the flour, baking powder, baking soda, ground cinnamon, cloves, and salt to the egg mixture, and fold to combine.
  6. Add the oat and milk mixture to the flour and egg mixture, and fold until just combined, careful to not over-stir.
  7. Place the batter into the prepared pans, filling the cups 1/2 full.
  8. 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.)
  9. 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).
  10. Enjoy warm or at room temperature.
  11. 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.
  • Prep Time: 15 min
  • Cook Time: 25 min
  • Category: side
  • Method: bake
  • Cuisine: American
brown sugar muffins on cooling rack pin

More great muffin recipes to try:

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!

About Melissa

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33 Comments

  1. Just made these for the first time.I used canola oil as its all I had,and I added some frozen blueberries.These will be my new go to muffins!Very filling,very tasty.

  2. Thank you! I was looking for a simple oatmeal recipe to do variations for my family and friends. My first batch I added cherry chips and white chocolate chips. They were great! The possibilities are endless with this recipe. Thank you, again. They turned out perfect.






  3. These were awesome! I did tweak recipe a bit by adding 1/2 cup of no sugar applesauce and a tsp of vanilla. Also increased flour to 2 cups to offset increased moisture from applesauce. Turned out great!
    l






  4. Made these this morning and super easy recipe. I did make a few adjustments, only because I couldn’t get to store. And didn’t want to wait. I used Oat flour, nutmeg instead of cloves, and dark brown sugar in stead of light. They turned out so good, I will have to try them again using your ingredients! I do think I slightly over mixed, will watch that also. But over all this is a recipe I will use again and again. Thanks!






    1. They look amazing!! Thank you for sharing what worked for you, that’s always so helpful!

  5. I made a few substitutions to accommodate my dietary needs and preferences (I used cashew milk, 1 cup gf flour and 1/2 cup almond meal, and only use 1/3 cup brown sugar as I prefer less sweet because I like to add jam) and these were excellent! Nice easy recipe






  6. I have a Lot of quick oats that I am trying to use up. Could I use them instead of the rolled oats in this recipe or do you think it would throw everything else off too much? Thanks! Love your recipes!

  7. Hi, Melissa. I am housebound at the moment due to risk of the Coronavirus, and don’t have any whole wheat flour.
    Can any of your muffins be made with all-purpose flour? Would it change any of the ingredients?
    Thanks.

    1. It’ll work great with all-purpose! I’d just decrease the oil to a 1/4 cup. Let me know how it works and I’m happy to help make adjustments to any recipes you might have questions about. I’m available and ready to help where I can!