Oatmeal Maple Syrup Muffins

Oatmeal Maple Syrup Muffins

61
MY2GRLS 0

"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

30 m servings 209 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 28.1g
  • 9%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 427 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

61
  1. 65 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 f...

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 ...

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 co...

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 gr...

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 f...

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....

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 c...

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 hal...

My children absoluty love these muffins. They eat them for breakfast every morning. I used regular maple syrup and not real maple. I also used 2% milk, and so far I have not had a problem with t...

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.