Oatmeal Maple Syrup Muffins Recipe

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Most Helpful Positive Review

Jan 06, 2006

I made the following substitutions: blackberry honey for syrup, fat-free sour cream for half-and-half, whole wheat flour for all-purpose, light brown sugar for dark. I cut the salt to about 1/8 tsp and mixed the oats into the liquid ingredients to soak before combining the dry components. Because my oven runs hot, I baked slightly below 375. I used Wilton silicone muffin pans (pre-greased) and baked for about 16 minutes. The resulting muffins were delicious: moist and sweet. The tops were a bit flat, so I'll try more baking powder next time. Once properly cooled, my batch was not unusually crumbly--in fact, they hold together quite well. Soaking the oats must be the secret. I'll bet they'd be great with shredded carrot added.

—CHAMMI

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Most Helpful Critical Review

Oct 17, 2012

I love the flavor of maple and I love baking with it. This recipe appealed to me but I immediately noticed it had salt overload, so I reduced it by half. Also, tho’ I always bake with boldly flavored Grade B maple syrup, I wanted to ensure bold maple flavor, so I omitted the cinnamon and added 1 tsp. of maple extract. As I mixed up the batter, I was concerned – it was curdly, although it did correct once I added the dry ingredients. I was again concerned as they were baking - flat, spreading into “muffin tops” rather than rising into a rounded dome, and caving in the center. I often notice this feature in coffee houses and bakeries, so maybe that’s considered okay, but it doesn’t appeal to me. I prettied them up with an additional layer of maple flavor by brushing on more maple syrup I had reduced to a thick consistency onto the baked muffins. So now I’m ready for the taste test. First of all, my caved in muffin (which I cleverly tried to disguise with a sugar acorn decoration) fell apart into a plate full of cakey crumbs! Moist crumbs tho,’ so I’ll give it that anyway. And for all the maple in these muffins – the Grade B syrup, the maple extract and the glaze of concentrated maple syrup, they weren’t very maple-y at all. The taste was ok, oat muffin-like and not too sweet, but I have a rule for myself and my baking. If I don’t feel confident giving something away (mostly for pride reasons), the recipe is a failure for me. I will not give these away.

—naples34102

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56 Ratings

Apr 16, 2007

Very good! First thing I did was get my liquid ingredients together, to soak my oats. I added only 1/2 tsp of salt. The only problem was I didn't hear my timer go off at 15 minutes so they cooked a little longer, but not much, because the didn't burn. They did sink in on the tops, but were still tasty!

—SHEWETT

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Dec 17, 2005

Great flavour and texture! This is one recipe using maple syrup where you can actually taste the maple. I substituted 1/2 cup plain lowfat yogurt for the cream as another reviewer did, with great success. I also added about 1/2 cup frozen blueberries and raspberries.

—TABLESPOON

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Oct 14, 2004

These muffins are sooooo good and incredibly easy to make! I didn't have half and half so I used vanilla soy milk and they turned out really well. Using real maple syrup makes a huge difference. Thanks for this recipe! I'll be making it a lot.

—XMASCOOKEE

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May 08, 2012

Because I have one child with a lactose allergy, I substituted vegetable oil for the butter and lactose-free milk in place of the half-n-half. I also cut back the salt to a healthy pinch. I've cooked with oatmeal before so I knew to mix all the wet ingredients together, then add the oatmeal and let it sit for 15 minutes to soak up some of the liquid. After that, I folded in the sugar and the remaining dry ingredients. I was able to get 11 smallish muffins from this recipe--I baked them at 350* for twenty minutes. VERY dark looking muffin but they smell incredible. My issue with this recipe was that the muffins were quite sweet, for us adding the additional brown sugar was overkill. I'd like to make this again but omit the brown sugar completely. As is, a solid muffin recipe.

—Sarah Jo

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Nov 20, 2008

These were SO YUMMY! My son wouldnt leave me alone, he just wanted more! I had to make some changes due to a medical diet, I put in apple sauce to replace the butter, and instead of half and half I put 1/4cup fat free yogurt, and 1/4 cup skim milk. I also added in some raisins! They are so good! Thanks a bunch! Mine never caved in nor fell apart! they were perfect!

—Tiffany

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Oct 24, 2005

First let me say that this recipe is an inflated cookie. It is sweet and has a crunchy top. It does fall completely apart. The flavor is nice. It's just not what I'm looking for.

—Renee

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Nutrition

Calories
209 kcal
10%

Carbohydrates
28.1 g
9%

Cholesterol
42 mg
14%

Fat
9.8 g
15%

Fiber
1.1 g
4%

Protein
2.9 g
6%

Sodium
427 mg
17%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Oatmeal Maple Syrup Muffins

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 209
Calories from Fat: 88

% Daily Value *
Total Fat 9.8g 15 %
Saturated Fat 5.8g 29 %
Cholesterol 42mg 14 %
Sodium 427mg 17 %
Potassium 93mg 3 %
Total Carbohydrates 28.1g 9 %
Dietary Fiber 1.1g 4 %
Protein 2.9g 6 %
Sugars 13.9g
Vitamin A 6 %
Vitamin C < 1 %
Calcium 9 %
Iron 11 %
** Thiamin 14 %
Niacin 10 %
Vitamin B6 2 %
Magnesium 6 %
Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.