Brown Sugar Oatmeal Muffins
on Feb 16, 2020, Updated Aug 22, 2024
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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
Banana Chocolate Chip Muffins
Muffin Recipes
Apple Cinnamon Muffins
Muffin Recipes
Banana Nut Muffins
Muffin Recipes
Banana Bread Muffins
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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.
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.
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.
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!
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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!
They look amazing!! Thank you for sharing what worked for you, that’s always so helpful!
These turned out delicious! Great recipe, thank you!
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
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!
Yes! It’ll still work great with quick oats!
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.
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!
Yum! Outstanding, Melissa~
Mmm, yum! Outstanding, Melissa!