Brown Sugar Oat Muffins Recipes

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BROWN SUGAR INSTANT OATMEAL MUFFINS



Brown Sugar Instant Oatmeal Muffins image

I was looking for a recipe with both brown sugar and oatmeal and came up with this!! Enjoy!

Provided by ADTC

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 12

3 tablespoons all-purpose flour
3 tablespoons brown sugar
¼ teaspoon ground cinnamon
2 tablespoons butter
1 ¾ cups all-purpose flour
⅓ cup white sugar
2 teaspoons baking powder
¼ teaspoon salt
2 packets instant maple and brown sugar oatmeal
1 egg, beaten
1 cup milk
¼ cup vegetable oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
  • Combine 3 tablespoons flour, brown sugar, and cinnamon in a small bowl. Use a pastry blender or two knives to cut in the butter until the mixture resembles coarse crumbs. Reserve.
  • Combine 1 3/4 cup flour, white sugar, baking powder, salt, and the instant oatmeal in a large bowl. Make a well in the center of the flour mixture; pour in the egg, milk, and oil. Stir just until moistened. Spoon batter into prepared muffin cups, filling each 2/3 full. Evenly sprinkle streusel topping over muffins.
  • Bake in preheated oven until toothpick inserted in center of muffin comes out clean, about 15 minutes. Cool on wire rack for 5 minutes before serving.

Nutrition Facts : Calories 207.9 calories, Carbohydrate 30.9 g, Cholesterol 22.2 mg, Fat 7.8 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 2.4 g, Sodium 202.3 mg, Sugar 12.1 g

BROWN SUGAR OAT MUFFINS



Brown Sugar Oat Muffins image

With Kansas being one of the top wheat-producing states, it seems only fitting to share a recipe containing whole wheat flour. These are great muffins to have for breakfast or a late night snack with a cup of hot cocoa. -Regina Stock, Topeka, Kansas

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 11

1 cup old-fashioned oats
1 cup whole wheat flour
3/4 cup packed brown sugar
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, room temperature
3/4 cup 2% milk
1/4 cup canola oil
1 teaspoon vanilla extract
Peanut butter and honey, optional

Steps:

  • Preheat oven to 400°. Mix first 6 ingredients. In another bowl, whisk together eggs, milk, oil and vanilla. Add to oat mixture; stir just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 15-17 minutes., Cool 5 minutes before removing muffins to a wire rack. Serve warm. If desired, spread with peanut butter and honey.

Nutrition Facts : Calories 192 calories, Fat 7g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 202mg sodium, Carbohydrate 30g carbohydrate (14g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

BROWN SUGAR OATMEAL MUFFINS



Brown Sugar Oatmeal Muffins image

Make and share this Brown Sugar Oatmeal Muffins recipe from Food.com.

Provided by Michelle Berteig

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 10

1 cup oatmeal
1 cup whole wheat flour
1/2 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
3/4 cup dark brown sugar
3/4 cup milk
1/4 cup melted butter or 1/4 cup oil
1 teaspoon vanilla

Steps:

  • Heat oven to 400 degrees F. Grease muffin cups or use paper liners.
  • Mix oats, flours, baking powder and salt in a large bowl.
  • Whisk eggs and brown sugar in another bowl. When smooth, whisk in milk, melted butter and vanilla. Pour over dry ingredients and fold in just until dry ingredients are moistened.
  • Scoop into mufifn cups. Bake 15 to 25 minutes or until springy to the touch in the center.

Nutrition Facts : Calories 187.8, Fat 5.9, SaturatedFat 3.2, Cholesterol 43.3, Sodium 215.1, Carbohydrate 30.2, Fiber 1.9, Sugar 13.5, Protein 4.3

BROWN SUGAR-OAT CHERRY MUFFINS



Brown Sugar-Oat Cherry Muffins image

Provided by Food Network

Yield Makes 12 muffins

Number Of Ingredients 15

1/2 cup/115 g unsalted butter, melted and cooled to room temperature
2 large eggs
2/3 cup/135 g granulated sugar
3/4 cup/165 g packed brown sugar
1 1/2 cups/210 g frozen or fresh sweet or sour cherries, pitted and chopped
1 1/4 cups/210 g whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup/25 g rolled (not instant) oats
3 tablespoons packed brown sugar
Pinch of ground cinnamon
3 1/2 cups/350 g rolled (not instant) oats
1 1/4 cups/300 ml creme fraeche
1 cup/240 ml whole milk, at room temperature

Steps:

  • 1. In a medium bowl, stir together the rolled oats, creme fraeche, milk, and butter with a wooden spoon until combined. In a small bowl, whisk the eggs together and stir into the oat mixture. Add the granulated sugar, brown sugar, and cherries and continue to stir until well combined.
  • 2. In a separate small bowl, combine the whole wheat flour, baking powder, baking soda, and salt and stir until well mixed. Gently fold the dry ingredients into the wet oat mixture. The batter will be gloppy. Transfer the batter to an airtight container and place in the fridge. Let the batter sit for at least 8 hours or up to overnight in the refrigerator.
  • 3. When ready to bake, preheat the oven to 350 degrees F/180 degrees C, and place a rack in the center of the oven. Line the cups of the muffin tin with paper liners, coat liberally with nonstick spray, or butter and flour them. Spoon about 1 cup/240 ml of the batter into each muffin cup, filling it all the way to the brim and wa-a-a-y over. (It will seem like there's too much batter for the tins, but if you want the characteristic muffin top you need to overfill them. You can make smaller muffins if you prefer and reduce the baking time by about 10 minutes.) The batter will be stiff and firm.
  • 4. To make the topping: In a small bowl, stir together the oats, brown sugar, and cinnamon. Sprinkle the topping evenly over the muffins and place the muffin tin on a baking sheet to catch any drips. Bake for 45 to 55 minutes, or until the muffins are golden brown on top and spring back when pressed in the middle with a fingertip. Let cool in the tin on a wire rack for 20 minutes and then remove the muffins from the pan.
  • 5. These muffins taste best the day they are made, but you can store them in an airtight container at room temperature for up to 2 days. If you keep them for longer than a day, refresh them in a 300 degrees F/150 degrees C oven for 5 to 6 minutes. Or, you can freeze them, well wrapped in plastic wrap, for up to 1 week. Reheat directly from the freezer in a 300 degrees F/150 degrees C oven for about 10 minutes.

BROWN SUGAR CINNAMON OATMEAL MUFFINS



Brown Sugar Cinnamon Oatmeal Muffins image

Make and share this Brown Sugar Cinnamon Oatmeal Muffins recipe from Food.com.

Provided by Californian

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 13

3 cups rolled oats
1 cup flour
1 cup milk
2 eggs
1 cup brown sugar
1/2 cup butter
1/4 cup vegetable oil
1 tablespoon cinnamon
3/4 teaspoon salt
1 tablespoon baking powder
2 teaspoons vanilla extract
1 cup powdered sugar
2 tablespoons milk

Steps:

  • Preheat oven to 400°F.
  • Combine oats, flour, salt, baking powder, and cinnamon.
  • In a seperate bowl, beat eggs well.
  • Melt the butter and add the brown sugar and vanilla.
  • Then mix the butter, 1 cup of milk, oil, and eggs into the oat mixture.
  • Spoon into greased or sprayed muffin tins and bake 18-20 minutes.
  • In a bowl, mix powdered sugar and 2 tablespoons of milk until it forms a glaze.
  • Add more milk little by little if needed to get best consistency.
  • When the muffins are baked and cooled, drizzle the glaze over top.

Nutrition Facts : Calories 362.6, Fat 15.3, SaturatedFat 6.5, Cholesterol 58.8, Sodium 321.9, Carbohydrate 51.3, Fiber 2.6, Sugar 27.9, Protein 6.2

BROWN BUTTER OATMEAL MUFFINS



Brown Butter Oatmeal Muffins image

I made these muffins out of ingredients I usually have on hand in my pantry. The muffins can be customized to use whatever ingredients you have available to you. In addition to being easy to make, these humble muffins get an extra boost of flavor from browned butter.

Provided by Kim

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 1h5m

Yield 12

Number Of Ingredients 15

1 cup milk
2 tablespoons white vinegar
1 cup rolled oats
½ cup unsalted butter
1 cup whole wheat flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅓ cup pure maple syrup
1 teaspoon vanilla extract
1 egg, at room temperature
½ cup raisins, or to taste
½ cup chopped walnuts, or to taste

Steps:

  • Mix together milk and vinegar in a large bowl. Stir in oats and allow mixture to soak for at least 15 minutes.
  • Meanwhile, prepare brown butter. Add butter to a small, light-colored saucepan over medium heat. Cook, swirling pan constantly, until butter is melted and brown bits begin to form on the bottom of the pan, 7 to 10 minutes. Remove from heat and allow to cool slightly.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  • Stir flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. Set aside.
  • Add cooled browned butter, maple syrup, and vanilla to the soaked oats. Whisk until combined. Add in egg and mix until thoroughly combined. Mix in 1/2 of the flour mixture and stir until just combined. Mix in remaining flour mixture, stirring until just combined. Fold in raisins and walnuts.
  • Spoon batter into the prepared muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until tops spring back when lightly pressed, 15 to 18 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 222 calories, Carbohydrate 25.2 g, Cholesterol 37.5 mg, Fat 12.5 g, Fiber 2.6 g, Protein 4.5 g, SaturatedFat 5.7 g, Sodium 280.6 mg, Sugar 10.6 g

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Top Asked Questions

How to make oatmeal muffins at home?
Preheat oven to 400 degrees and prepare 12 muffin cups with paper liners. In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt. In a large bowl, add the oats and milk. Stir to combine. Add the oil, brown sugar, maple syrup, eggs and vanilla.
What are brown sugar oatmeal muffins made of?
Brown sugar oatmeal muffins are super simple. They’re made of oats, milk, a light oil, a light brown sugar, eggs, flour, baking powder, baking soda, cinnamon, cloves, and salt!
What is the best way to make muffins?
Heat oven to 400 degrees F. Grease muffin cups or use paper liners. Mix oats, flours, baking powder and salt in a large bowl. Whisk eggs and brown sugar in another bowl. When smooth, whisk in milk, melted butter and vanilla. Pour over dry ingredients and fold in just until dry ingredients are moistened. Scoop into mufifn cups.
What is the best way to make oatmeal cookies?
Heat oven to 400 degrees F. Grease muffin cups or use paper liners. Mix oats, flours, baking powder and salt in a large bowl. Whisk eggs and brown sugar in another bowl. When smooth, whisk in milk, melted butter and vanilla. Pour over dry ingredients and fold in just until dry ingredients are moistened.

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