Oatmeal Maple Syrup Muffins

Oatmeal Maple Syrup Muffins


"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."

Ingredients 30 m {{adjustedServings}} servings 209 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 28.1g
  • 9%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 427 mg
  • 17%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Banana Crumb Muffins

The crumb topping makes these muffins extra yummy.

Easy Pumpkin Muffins

These muffins are moist and tasty, and freeze well.

Rate recipe

Your rating


Reviews 59

  1. 63 Ratings


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.


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!


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.