Maple Oatmeal Muffins Recipe – The Washington Post

The Washington PostDemocracy Dies in Darknessclock1 hour courseBreakfastStart CookingComment on this storyCommentAdd to your saved recipesSaveBy Becky Krystal

Oatmeal porridge, applesauce and maple syrup keep these whole-wheat, vegan muffins tender, with pops of sweetness coming from dried cherries.

Don’t skip soaking the oats in the boiling water – it’s crucial to adding moisture without sogginess and helps the grains melt into the batter.

Because of the importance of the ratio of oats to boiling water, we highly recommend using a scale to weigh the ingredients for this recipe.

Storage: The muffins are best fresh out of the oven, but leftovers can be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months. Reheat in a 350-degree oven until warmed through, 6 to 8 minutes, tenting with foil to prevent excess browning, if needed.

Where to buy: Whole-wheat pastry flour, such as Bob’s Red Mill brand, can be found at well-stocked supermarkets and online. Dried, unsweetened tart cherries are available online.

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measuring cup

Servings: 12 (makes 12 muffins)


Time Icon
20 mins|
Total: 1 hour

  • Step 1

    Position a rack in the middle of the oven and preheat to 375 degrees.

  • Step 2

    Place the oats in a large, heatproof bowl and pour in the boiling water. Stir to combine, and cover the bowl with a plate or lid large enough to trap the moisture. Let rest for 15 minutes.

  • Step 3

    Meanwhile, lightly brush the wells of a 12-cup muffin pan with oil.

  • Step 4

    After the oats have hydrated, add the applesauce, maple syrup, oil and vanilla and whisk to thoroughly combine. Whisk in the baking powder, baking soda, salt, cinnamon and cardamom until combined. Using a flexible spatula, gently fold in the flour, scraping the bottom and sides of the bowl as you mix. Don’t worry about some dry patches at this point – best not to overmix before the fruit goes in. Add the dried cherries and stir a few more times until they’re evenly distributed.

  • Step 5

    Scoop the batter into the prepared muffin pan (use a generously filled 1/4-cup measure or No. 16 disher for quick, even portioning) and bake for 18 to 20 minutes, or until the muffins are golden brown and a toothpick inserted in the center of one of the muffins comes out clean. Let cool on a wire rack in the pan for 5 minutes, then gently run a butter knife or offset spatula around the muffins to loosen, if needed, and turn them out onto the rack. Serve warm or at room temperature.

  • Substitutions

    No whole-wheat pastry flour? >> Use a 50/50 blend of all-purpose and whole-wheat flours.

    Dried cherries >> other dried fruit, such as cranberries, blueberries, chopped apricots.

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    Nutritional Facts

    Per muffin

    • Calories


    • Fat

      10 g

    • Saturated Fat

      1 g

    • Carbohydrates

      42 g

    • Sodium

      232 mg

    • Cholesterol

      0 mg

    • Protein

      4 g

    • Fiber

      5 g

    • Sugar

      15 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Tested by Becky Krystal.

    Published February 12, 2024

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