Welcome to another edition of Borrowed Flavours. Today’s presentation features some delectable Maple Oatmeal Muffins. When it comes to maple syrup, it doesn’t get more Canadian than that. We drink it casually. I found this recipe during a late-night Pinterest scrolling session, and I always get beyond excited when I have all the ingredients. Let’s face it, we all hate those extra trips to the store.
VIEW RECIPE HERE: Best Oatmeal Muffins – I Heart Eating
For those new here, Borrowed Flavours is a little subsection I decided to start. Long story short, I try out recipes I found online, while still crediting and linking to the original author. You can read more about it here. I’ve been doing more Borrowed Flavours posts lately because unfortunately, my stove top isn’t working properly, so I’m limited when it comes to cooking and baking.
Let’s Dive In
Just a few quick notes before we get started. The original recipe states to bake the muffins for 18-25 minutes. I’m really thankful I didn’t shove them in the oven and run off because I found that to be way too long. Mine were done in 15 minutes, and I filled the cups to the brim. I guess my oven was feeling a little feisty. Keep in mind that all ovens are different, so if that timing works for you, that’s great!
A second note, the batter ended up making 15 muffins instead of the 12 the recipe said. I love having extras so I’m not complaining. I guess 15 was the magic number here.
The Process
As always, I start out by laying out all my ingredients. It makes the whole process a lot easier than running around and trying to find everything. I love how this recipe is a one-bowl recipe. Typically, I don’t see that a lot with muffin recipes, which usually require more bowls and more endless dishes.
The recipe calls for any neutral-tasting oil and avocado oil is always my go-to. If you don’t have that on hand, you can use canola or vegetable oil, or whatever else you can get your hands on.
I think I’ll make these again and add more cinnamon to the batter. The original recipe calls for 1/2 teaspoon, but I think I would’ve preferred the cinnamon flavour to be more pronounced.
The batter is pretty easy to mix with a rubber spatula, and that way you don’t have to bust out the whole mixer set. (Fewer dishes = happy baker). If you don’t already own one, I highly recommend using a cookie scoop to fill up your muffin cups with batter. It’s a much easier and cleaner process.
Overall, the recipe is super straight forward and I’m happy with how they turned out. They’re moist, delicious, and perfect for dunking in coffee. I’d make these again and play around with new flavours.
Variations
I think the muffin recipe is great as is. If you’d like to add some pizazz to your next batch, try some of these tips. If you are adding mixins, I don’t recommend going too crazy, or it’ll throw off the balance of flavours. Try to keep it anywhere from 1/4 cup to 1 cup of mixins.
- Throw in some pumpkin seeds, pecans, almonds, or walnuts for extra flavour and crunch
- Add in some dark, butterscotch, or white chocolate chips
- Use almond or vanilla extract in the batter. (1 teaspoon should be good)
- Time to get fruity! Add in apple pieces, orange zest, dried cranberries, or raisins
Maple Oatmeal Muffins Recipe
The recipe can be found here: Best Oatmeal Muffins – I Heart Eating
Still hungry? Check out more Canuck Kitchen recipes to satisfy your cravings.