Maple Oatmeal Muffins with Maple Brown Butter Drizzle
Moist whole wheat Maple Oatmeal Muffins with a to die for Maple Brown Butter Icing. Perfect with a nice cup of coffee at breakfast or as an after school snack!
Servings: 12 Muffins
Calories: 279kcal
Cost: $5
Equipment
- Large Bowl
- Medium Bow
- Measuring Cups
- Measuring Spoon
- Small Pot
- Spoon
- Muffin Tin
Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup milk
- ½ cup maple syrup
- ⅓ cup vegetable or sunflower oil
- ⅔ cup light brown sugar packed
- 2 eggs
- 1 ½ cups whole wheat flour
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
Maple Brown Butter Icing
- 2 tbsp brown butter melted
- 1 ¼ cup icing sugar or powdered sugar
- 1 tsp vanilla
- 2 tbsp maple syrup
- 1-2 tbsp water
Instructions
- Preheat oven to 400 F.
- Lightly grease a muffin tin with butter or line with paper muffin cups.
- In a large bowl add 2 cups of old-fashioned rolled oats and 1 cup of milk. Mix well.
- Add 1/2 cup maple syrup, 1/3 cup vegetable or sunflower oil, 2 eggs and 2/3 cup packed light brown sugar. Mix well until sugar is evenly mixed into other wet liquids.
- Add 1 1/2 cups whole wheat flour, 1 tsp cinnamon, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp sea salt. Mix just until dry ingredients are combined with wet ingredients.
- Scoop batter into each muffin cup evenly. Bake for approximately 20 minutes or until a toothpick inserted into the centre of a muffin comes out clean. Remove and let cool completely before removing from tin.
Maple Brown Butter Icing
- In a medium bowl add 1 1/4 cup powdered sugar, 2 tbsp melted brown butter, 1 tsp vanilla, 2 tbsp maple syrup and 1-2 tablespoons of water depending on desired consistency. Mix well until sugar has been mixed into wet ingredients and is icing is smooth.
- Drizzle icing over cooled muffins. Serve immediately or store in a sealed container for up to 3 days.
Notes
Let muffins cool completely before topping with icing or icing will melt.
Store in a sealed container for up to 3 days.
Make this recipe gluten free by substituting the whole wheat flour for gluten free all purpose flour and using gluten free rolled-oats and baking powder.
Nutrition
Serving: 1muffin | Calories: 279kcal | Carbohydrates: 44g | Protein: 6.9g | Fat: 11.7g | Saturated Fat: 3.2g | Polyunsaturated Fat: 4.3g | Monounsaturated Fat: 3.2g | Trans Fat: 0.1g | Cholesterol: 110mg | Sodium: 224mg | Potassium: 233mg | Fiber: 4.1g | Sugar: 21.6g | Vitamin A: 173IU | Vitamin C: 0mg | Calcium: 93mg | Iron: 1.93mg