Oatmeal Maple Syrup Muffins Recipe - Allrecipes.com
Oatmeal Maple Syrup Muffins Recipe
  • READY IN 30 mins

Oatmeal Maple Syrup Muffins

Recipe by  

"A sweet, yummy, muffin! Try it with real maple syrup if you get a chance but any maple flavor syrup will do! You may also add 1/2 cup of chopped walnuts to this recipe if you wish."

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Ingredients Edit and Save

Original recipe makes 1 dozen Change Servings
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Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
  2. In a large bowl, cream together butter and brown sugar. Beat in maple syrup, egg, cream and vanilla.
  3. In a separate bowl, stir together flour, oats, baking powder, baking soda, salt and cinnamon. Stir flour mixture into egg mixture just long enough to incorporate. Spoon batter into prepared muffin cups.
  4. Bake in preheated oven for 15 to 20 minutes. Remove from pans and place on a wire rack to cool before serving.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 20 mins
  • READY IN 30 mins
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Reviews More Reviews

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.

 
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.

 
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!

 
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.

 
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.

 
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.

 
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!

 
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.

 

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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.

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