These delicious glazed Oatmeal Muffins are a total treat! They are loaded with brown sugar, cinnamon, oats, and walnuts drizzled in a heavenly maple glaze.
I think oats are one of the most versatile ingredients out there. You can make muffins, bakes, granola bars, and hearty bowls of creamy oatmeal! It is also one of the most affordable pantry staples, so it effortlessly stretches that grocery bill!
I'm sharing one of my favorite muffin recipes that is perfectly sweet with a crumb topping you will love!
Reasons you'll ♡ these muffins
- they are indulgently delicious and perfect to satisfy your sweet tooth
- the oatmeal-brown sugar-glaze combo is amazing
- they can be ready in 40 minutes
Ingredients
- All-Purpose Flour: This recipe will also work with quality gluten-free all-purpose flour, such as Cup 4 Cup.
- Rolled Oats: You can also use oat flour, however it is much finer, I find that the pulsed oats still provides a nice texture.
- Flavor Makers: brown sugar, cinnamon, and maple extract.
- Eggs: size large
- Buttermilk: buttermilk truly makes a difference in baked goods; if you do not have any on hand, you can easily create a buttermilk substitute.
- Greek yogurt and vegetable oil: both lend to the moisture and texture of the muffins; the yogurt has the bonus benefit of added protein.
- Walnuts: that is my preferred choice for these muffins, but you can also use almonds, pecans, or cashews.
Favorite Muffin Tin
We love our muffin tin made by USA pans - the silicone nonstick coating makes it very easy to clean.
Shop nowDirections
- Pre-heat oven to 400°F. Line a standard-sized muffin pan with muffin papers. Set aside.
- In a large bowl, combine flour, pulsed oats, salt, baking powder, and cinnamon.
- In a separate bowl, mix together brown sugar and eggs. Add the buttermilk, vegetable oil, Greek yogurt, and maple extract. Mix the wet ingredients into the dry ingredients until just combined. Fold in the walnuts.
- Prepare the crumbly topping: combine all the ingredients and cut the butter in using a pastry tool until coarse and crumbly.
- Fill the muffin papers until ¾ of the way full. Sprinkle a generous spoonful of the crumble topping over top.
- Bake for 15-20 minutes, until a toothpick inserted into the center comes out cleanly (mine were perfect at 17 minutes). Allow to cool 5 minutes in the pan, then transfer to a wire rack to cool completely.
Tips
- Pulsing Oats: Pulsing rolled oats into a coarse flour-like consistency will give the muffins a hearty texture while ensuring they hold together well.
- Buttermilk Boost: The acidity of buttermilk interacts with baking powder to create a tender, fluffy crumb.
- Flavor Enhancers: Maple extract and cinnamon work beautifully with brown sugar and walnuts to give the muffins a warm, nutty, and slightly sweet profile.
- looking for a healthier muffin recipe? Check out these Healthy Blueberry Muffins.
- looking for a baked oatmeal muffin recipe? Check out these 7 Baked Oatmeal Muffin Flavors
Other Oat Recipes
- Fruit on the Bottom Overnight Oats
- Maple Apple Steel Cut Oats
- Chocolate Tahini Oat Bars
- Cinnamon Roll Protein Bars
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Glazed Maple Walnut Oatmeal Muffins
These delicious glazed maple walnut oatmeal muffins are a total treat! With brown sugar, oatmeal, walnuts, and a dash of cinnamon, and drizzled in a heavenly maple glaze. Course SnackCuisine American Prep Time 20 minutes minutesCook Time 20 minutes minutesTotal Time 40 minutes minutes Servings 12 Calories 378kcal Author Denise BustardIngredients
Muffins
- 1 ¾ cups all purpose flour (218g; fluffed, spooned & leveled, **don't over-measure!)
- 1 cup rolled oats (pulsed in the food processor)
- ¼ teaspoon salt
- 3 teaspoons baking powder
- ½ teaspoon cinnamon
- ¾ cup packed brown sugar (165g)
- 2 eggs (large)
- 1 cup buttermilk
- ⅓ cup vegetable oil
- ¼ cup Greek yogurt
- 1 tablespoon maple extract
- 1 cup walnut pieces
Crumbly Topping
- 2 tablespoon cold butter cut into small pieces
- ¼ cup brown sugar
- 2 tablespoon all purpose flour
- 2 tbsp oats
Maple Glaze
- 1 cup powdered sugar
- 2 tablespoon maple syrup
- 1 tablespoon milk
Instructions
- Pre-heat oven to 400°F. Line a standard sized muffin pan with muffin papers. Set aside.
- In a large bowl, combine flour, oats, salt, baking powder and cinnamon.
- In a separate bowl, mix together brown sugar and eggs. Add the buttermilk, vegetable oil, Greek yogurt and maple extract. Mix the wet ingredients into the dry ingredients until just combined. Fold in the walnuts.
- Prepare the crumbly topping: combine all the ingredients and cut the butter in using a pastry tool until coarse and crumbly.
- Fill the muffin papers until ¾ of the way full. Sprinkle a generous spoonful of the crumble topping over top.
- Bake for 15-20 minutes, until a toothpick inserted into the center comes out cleanly (mine were perfect at 17 minutes).
- Allow to cool 5 minutes in the pan, then transfer to a wire rack to cool completely.
Glaze:
- Combine all ingredients using a hand held beater. Add additional milk until you get the desired consistency.
- Drizzle the glaze over the muffins using a plastic bag or a spoon.
