Brown Sugar Oat Muffins Recipe photo by Taste of Home
Total Time
Prep/Total Time: 35 min.
Bake up this wholesome oatmeal muffin recipe in no time! They're perfect for a quick breakfast or a tasty snack, filled with hearty oats and sweet brown sugar.

Updated: Jul. 12, 2024

Homemade oatmeal muffins are a comforting and delicious breakfast option, perfect for starting your day with a wholesome treat. Made with simple, pantry-friendly ingredients, this oatmeal muffin recipe is easy to whip up in just 35 minutes. Whether you’re meal-prepping for the week or looking for a quick and satisfying snack, these muffins offer a delightful combination of chewy oats and sweet brown sugar.

Oatmeal Muffins Ingredients

  • Old-fashioned oats: Rolled oats provide a hearty texture and nutty flavor. Use quick oats for a softer muffin.
  • Whole wheat flour: Adds a nutty taste and boosts the nutritional value. Substitute with all-purpose flour if needed.
  • Brown sugar: Gives the muffins a rich, caramel-like sweetness. Light or dark brown sugar can be used.
  • All-purpose flour: Balances the density of whole wheat flour for a lighter muffin.
  • Baking powder: Ensures the muffins rise beautifully, creating a light and fluffy texture.
  • Large eggs: Eggs bind everything together and add moisture. Use mashed banana for each egg as an egg-free version. 
  • >2% milk: Adds moisture and richness. Use any milk variety, including almond milk and other dairy-free options.
  • Vanilla extract: Adds a warm, sweet aroma and flavor.

Directions

Step 1: Preheat and prep

Begin by preheating your oven to 400°F. In a large mixing bowl, combine the old-fashioned oats, whole wheat flour, brown sugar, all-purpose flour, baking powder and salt. 

Step 2: Mix wet ingredients

In a separate bowl, whisk together the eggs, milk, canola oil and vanilla extract until well combined.

Step 3: Combine and mix

Pour the wet ingredients into the dry ingredients. Stir gently until just moistened, being careful not to overmix to keep the muffins tender and light.

Step 4: Fill muffin cups

Fill a greased or paper-lined muffin tin about two-thirds full with the batter.

Step 5: Bake

Bake in the preheated oven for 15 to 17 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Step 6: Cool and serve

Cool the muffins in the pan for five minutes before transferring them to a wire rack. Serve warm, and if desired, spread with peanut butter mousse or honey for an extra treat.

Oatmeal Muffins Variations

  • Add crunchy toppings: Sprinkle coarse sugar or oats on top before baking for a crunchy finish.
  • Spice it up: Incorporate a teaspoon of cinnamon, nutmeg or pumpkin pie spice for added warmth and flavor.
  • Mix in fruit: Mix in 1/2 cup of fresh or dried fruits like blueberries, raisins or cranberries for a fruity twist

How to Store Oatmeal Muffins

Store oatmeal muffins in an airtight container at room temperature for up to three days. For longer storage, keep them in the refrigerator for up to a week.

Can you freeze oatmeal muffins?

Yes, you can freeze oatmeal muffins! Place them in a single layer on a baking sheet and freeze until solid. Then, transfer the muffins to a resealable freezer bag or airtight container. They can be frozen for up to three months.

Oatmeal Muffin Recipe Tips

What’s the best way to prevent muffins from sticking to the pan?

Make sure you generously grease the muffin cups or use paper liners to prevent sticking.

Can I make these muffins gluten-free?

Yes, substitute the flour with a gluten-free flour blend and use certified gluten-free oats.

Why are my oatmeal muffins dry?

Overmixing the batter or baking too long can cause dry muffins. Stir just until combined, and avoid overbaking.

Why are my muffins dry the next day?

Improper storage can dry out muffins. Store them in a resealable container. 

Brown Sugar Oat Muffins

Prep Time 35 min
Yield 1 dozen

Ingredients

  • 1 cup old-fashioned oats
  • 1 cup whole wheat flour
  • 3/4 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 3/4 cup 2% milk
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • Peanut butter and honey, optional

Directions

  1. Preheat oven to 400°. Mix first 6 ingredients. In another bowl, whisk together eggs, milk, oil and vanilla. Add to oat mixture; stir just until moistened.
  2. Fill greased or paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 15-17 minutes.
  3. Cool 5 minutes before removing muffins to a wire rack. Serve warm. If desired, spread with peanut butter and honey.

Nutrition Facts

1 muffin: 192 calories, 7g fat (1g saturated fat), 32mg cholesterol, 202mg sodium, 30g carbohydrate (14g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

With Kansas being one of the top wheat-producing states, it seems only fitting to share a recipe containing whole wheat flour. These are great muffins to have for breakfast or a late night snack with a cup of hot cocoa. —Regina Stock, Topeka, Kansas
Recipe Creator