#MuffinMonday ~ Maple Oatmeal Muffins
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.
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These muffins are tender and soft and very reminiscent of a soft oatmeal cookie! They work wonderfully for breakfast. I think the nuts would have been a great addition to these tasty treats, but have a "no nuts allowed" person (cough cough my sister cough cough) in my home, so had to leave them out this time. You could do raisins or chocolate chips as well for another add-in option.
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- Mango Muffins from Passion Kneaded
- Maple Oatmeal Muffins from Making Miracles
- Zucchini and Roasted Corn Muffins from Karen's Kitchen Stories
Maple Oatmeal Muffins adapted from Midwest Living
1 cup quick-cooking or regular rolled oats
1/2 cup milk
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup pure maple syrup
1/4 cup butter, melted
1 egg, lightly beaten
1/2 cup chopped pecans (optional)
- Grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a medium bowl, combine the oats and milk and set aside for 5 minutes.
- In the bowl of a stand mixer, combine dry ingredients: flour, baking powder, salt, and cinnamon.
- Stir the maple syrup, melted butter, and egg into oats mixture until just combined. Add egg mixture all at once to flour mixture. Combine just until batter is blended (a little lumpy is ok).
- Spoon batter into prepared muffin cups, filling each about two-thirds full (these muffins won't rise that much). Sprinkle with remaining nuts (if using). Bake in a 400 degree F oven for 15 to 18 minutes or until tops are golden and a wooden toothpick inserted into the center comes out clean.
- Allow muffins to cool in their tin for about 10 minutes. Remove from muffin cups; serve warm (if desired). Makes 12 muffins.
** Store for up to 3 days in a well sealed container.