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Maple Oatmeal Mustard Muffins

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I really wanted these maple oatmeal mustard muffins to be cupcakes. I even thought about calling them cupcakes, but in the interest of blog integrity, I must admit that they were muffins. The problem, you see, was the white whole wheat flour. I’d never used white whole wheat flour before, but I’d heard rumors that it tasted just like white flour while retaining the health value of whole wheat. Not true. Even though only half of the flour I used was white whole wheat flour (the other half was all-purpose), these wannabe cupcakes tasted like whole wheat muffins.

Despite the fact that muffins are the geeky friend of the hipster cupcake, these muffins have nothing to be ashamed of. They have the tender sweetness of maple, the in-your-face texture of oatmeal, and a surprise sassy kick from the mustard. They were a huge hit with my moms’ group (winning out over a chocolate cupcake that I made for a Scharffen Berger contest and Panettone Cupcakes).

The Maple Oatmeal Mustard Muffin Recipe

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Maple Oatmeal Mustard Muffins

Servings 16 muffins


Oatmeal mixture Ingredients

  • 1 1/2 C rolled oats
  • 1/2 C maple sugar
  • 1 t cinnamon
  • 2 T whole mustard seeds
  • 6 T unsalted butter melted

Cake batter Ingredients

  • 1 C white whole wheat flour you could use regular whole wheat or simply all-purpose
  • 1 C all-purpose flour
  • 1 t baking powder
  • 1 t baking soda
  • 1/4 t salt
  • 1/2 C maple syrup
  • 1/2 C sunflower oil you could use canola oil
  • 2 eggs lightly beaten
  • 1 C Greek yogurt you could use plain yogurt
  • 1 t vanilla bean paste you could use vanilla extract
  • 4 t whole grain mustard

Maple glaze Ingredients

  • 1/3 C powdered sugar
  • 3 T maple syrup


First, make an oatmeal mixture

  1. Mix together oats, maple sugar, cinnamon, and mustard seed.
  2. Mix in melted butter and stir well.
  3. Set aside.

Then, make the cake batter

  1. In a large bowl, combine flours, baking powder, baking soda, and salt.
  2. In a separate bowl, beat maple syrup, oil, and eggs until well blended.
  3. Stir in yogurt, vanilla, and mustard.
  4. Add wet ingredients to dry ingredients all at once, and mix by hand until evenly combined.
  5. Stir in oatmeal mixture.
  6. Fill cupcake liners 3/4 full.
  7. Bake at 350 F for 25 minutes, or until a toothpick inserted in a muffin comes out dry.

Last, top with a maple glaze

  1. Mix powdered sugar and maple syrup and spread on cooled muffins.


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4 comments on “Maple Oatmeal Mustard Muffins”

  1. Thanks for the tip on the white whole wheat flour, I have heard the same thing!
    Crazy with that mustard, but glad they were a success!

  2. Brynasays:

    The mustard is def throwing me off on this one. I read it and was like, “Really? Mustard?” hmmm….

  3. Elianasays:

    what a great medley of flavors. they sound delicious.

  4. Sommersays:

    that is strange because i use white whole wheat flour with all my cupcakes and i (nor anyone i have given the cupcakes to) has ever noticed a difference. maybe it was the brand?

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