Easy Maple Oatmeal Muffins with Quick Maple Glaze
This quick muffin recipe is perfect for brunch, baby or bridal showers, or with a cup of coffee on busy mornings!
The basic ingredients make these muffins so easy. And the real maple syrup in this recipe brings a rich flavor and just the right amount of sweetness to add these muffins to your list of go-to breakfasts. Spread on a little almond butter or enjoy as-is – either way, these maple oat muffins are one of the most delicious recipes. Check out more of my muffin recipes here, and if you enjoy maple, you’ll also love my Maple Oatmeal Cookies!
Ingredients to Make Easy Maple Oatmeal Muffins with Quick Maple Glaze
- KAMUT® White Flour or All-Purpose White Flour
- Oat Flour
- Old Fashioned Oats
- Baking Powder
- Baking Soda
- Fine Salt
- Eggs
- White Sugar
- Brown Sugar
- Olive Oil
- Pure Maple Syrup
- Vanilla Extract
- Maple Extract
- Milk
- Powdered Sugar
Tools to Make Easy Maple Oatmeal Muffins with Quick Maple Glaze
- Muffin Pan
- Muffin Liners
- Measuring Cups and Spoons
- Medium and Large Mixing Bowls
- Whisk
- Glass Liquid Measuring Cup
- 2 oz Cookie Scoop
- Wire Strainer or Sifter
- Small Mixing Bowl
- Small Whisk or Spatula
All About Ingredients
Oat Mixture
The great whole grain texture of these muffins comes from a combination of flour, oat flour, and old-fashioned or rolled oats. This flour mixture also adds more flavor. I use KAMUT® White Flour in the vast majority of my baking recipes because I love the taste and nutritional profile, but you can always substitute All-Purpose White Flour in this or any of my recipes. I always write recipes for both options because I know KAMUT® Brand Wheat isn’t always the easiest to find. Learn more about KAMUT® Brand Wheat here.
Maple
The rich maple flavor in this maple oatmeal muffin recipe comes from both pure maple syrup and maple extract. Make sure to use both.
Milk
I prefer to use whole milk for this muffin recipe but you can use oat milk or another non-dairy favorite if you prefer.
How to Make Easy Maple Oatmeal Muffins with Quick Maple Glaze
Preheat oven to 400°F.
Line muffin tray with paper muffin cups, spray paper liners with cooking spray, and set aside.
In a medium mixing bowl, combine flour, oat flour, oats, baking soda, baking powder, and salt. Whisk together and set aside.
Measure olive oil in a liquid measuring cup and set aside while you add eggs and both sugars together in a large bowl and cream together. While whisking by hand, drizzle in olive oil. Add maple syrup and both extracts and mix until combined.
For a light and fluffy muffin, combine all ingredients similar to how you would combine cake ingredients. Measure the milk in a liquid measuring cup. Alternately add the dry ingredients and the milk to the wet ingredients, starting and ending with the dry ingredients, and mixing until just combined after each addition. So you will add ⅓ of the dry ingredients, ½ of the milk, ⅓ of the dry, the remaining ½ of the milk, and then the remaining ⅓ of the dry.
Using a 2-ounce scoop, add muffin batter to muffin cups. If you don’t have a cookie scoop, spoon batter into muffin liners until between ⅔ to ¾ full.
Bake for 5 minutes at 400°F. Baking the muffins at a higher temperature for just a few minutes is the best way to get those bakery-style muffin tops instead of flat muffins.
Reduce the oven temperature to 325°F and bake for 15 minutes until muffins start to turn golden brown and a toothpick comes out with a few crumbs.
Transfer muffin pan to wire rack. While muffins cool, make the glaze.
Sift the powdered sugar into a small mixing bowl. Add 2 tablespoons of syrup, maple extract, and salt to the sifted powdered sugar and combine. If the glaze isn’t thin enough to drizzle, add the remaining tablespoon of maple syrup.
When muffins are cool enough to handle, remove from the muffin tin and place on a piece of parchment paper.
Use any small spoon to drizzle the glaze over the muffins in any pattern you like. This does not need to be perfect! If they all look a bit different, it gives the muffins more of a rustic charm!
Easy Maple Oatmeal Muffins with Quick Maple Glaze
Ingredients
Muffins:
- 2 eggs
- 1 cup KAMUT® White Flour (or ⅔ cups white all-purpose flour)
- ¾ cups oat flour
- ½ cup oats
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
- ⅓ cup brown sugar
- ⅓ cup sugar
- ½ cup olive oil
- ⅓ cup maple syrup
- 2 tsp vanilla
- 1 tsp maple extract
- ⅓ cup milk
Glaze:
- ½ cup powdered sugar sifted
- 3 TBS pure maple syrup
- ¼ tsp maple extract
- ¼ tsp salt
Instructions
- Preheat oven to 400℉.
- Line muffin tray with paper muffin cups, spray paper liners with cooking spray, and set aside.
- In a medium mixing bowl, combine flour, oat flour, oats, baking soda, baking powder, and salt. Whisk together and set aside.
- Measure olive oil in a liquid measuring cup and set aside while you add eggs and both sugars together in a large bowl and cream together. While whisking by hand, drizzle in olive oil. Add maple syrup and both extracts and mix until combined.
- Measure the milk in a liquid measuring cup. Alternately add the dry ingredients and the milk to the wet ingredients, starting and ending with the dry ingredients, and mixing until just combined after each addition.
- Using a 2-ounce scoop, add muffin batter to muffin cups.
- Bake for 5 minutes at 400°F.
- Reduce the oven temperature to 325°F and bake for 15 minutes until muffins start to turn golden brown and a toothpick comes out with a few crumbs.
- Transfer muffin pan to wire rack. While muffins cool, make the glaze.
- Sift the powdered sugar into a small mixing bowl. Add 2 tablespoons of syrup, maple extract, and salt to the sifted powdered sugar and combine. If the glaze isn’t thin enough to drizzle, add the remaining tablespoon of maple syrup.
- When muffins are cool enough to handle, remove from the muffin tin and place on a piece of parchment paper.
- Use any small spoon to drizzle the glaze over the muffins in any pattern you like.
