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.

I mentioned earlier this week that it is cold here in Calgary. COLD cold. So cold there are ice crystals in the sky {and I caught sight of an ice crystal rainbow on Wednesday, talk about beautiful!}

It has been absolutely stunningly beautiful, with the pristine white snow, clear, bright blue skies, and frost...if we have to put up with the snow, at least it is pretty to look at, right?

Well, along with the cold weather comes my desire for comfort food, in the form of soup, stews, pretty much anything warm. But also in the form of muffins, preferably fresh from the oven and with a generous drizzle of maple glaze.

Laughably enough, these muffins started out as healthy muffins. Ha.

They slowly devolved. I swapped out the applesauce for brown sugar. Subbed the Greek yogurt for vegetable oil. Added a crumbly brown sugar and oatmeal crumble. More walnuts. And finally:  a sweet, drizzly and absolutely scrumptious maple glaze.

I have completely contradicted myself from when I proclaimed myself to be a person who likes her muffins 'not sweet'.

What can I say? Sometimes a girl needs a sweet-tooth satisfying muffin that has not only a crumbly streusel topping, but also a sweet, drippy glaze. These oatmeal muffins taste an awful lot like my dad's favorite oatmeal cookies, and I'm definitely not complaining about that!

They still have oatmeal, and I'm pretty sure that oatmeal cancels out all glaze/crumble calories. Pretttty sure.

What is there to love about these oatmeal muffins? The maple-walnut flavor combo. To. Die. For. If you haven't tried this one yet, you are missing out.

The brown sugar-oatmeal combo. It is so delicious in cookies, and absolute perfection in these muffins.

The crumbly brown sugar-oatmeal streusely topping stuff. Whatever you want to call it, it adds the perfect texture to these muffin tops...and even more of that brown sugar-oatmeal yumminess.

The glaze. Pause. Words are difficult. Sweet, moist, drippy mapley glaze. The most important component of these muffins. Promise me you won't leave it out...promise!! It adds a second dose of maple flavors, and adds even more moisture to these guys.

So, let's summarize: brown sugar, oatmeal, walnuts, maple, a touch of cinnamon, crumbly topping, sweet drizzled glaze. All together a delicious, sweet, comforting muffin. Perfect cold weather comfort food. You're going to love these Glazed Maple Walnut Oatmeal Muffins.

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Glazed Maple Walnut Oatmeal Muffins

5 from 3 votes

Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Total Time: 40 minutes mins

• Pin

Print Rate

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.

12

Ingredients

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.

Would you like to save this?

We'll email this post to you, so you can come back to it later!

Tips:

To avoid dry muffins, make sure to measure your flour correctly: fluff flour, then spoon into measuring cup, then level (or just weigh it!)

Also, make sure not to over-bake the muffins, they can go quickly from still runny to set in no time!

Nutrition Information

Serving: 1muffin, Calories: 378kcal, Carbohydrates: 53g, Protein: 6g, Fat: 16g, Saturated Fat: 7g, Cholesterol: 34mg, Sodium: 106mg, Potassium: 291mg, Fiber: 2g, Sugar: 31g, Vitamin A: 130IU, Vitamin C: 0.2mg, Calcium: 123mg, Iron: 1.9mg

Author: Denise Bustard

Course: Snack

Cuisine: American

© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.