½cup(113 g) unsalted butter, melted and slightly cooled
½cup(100 g) packed light brown sugar
2large eggs, room temperature
1 ½cups(187 g) all-purpose flour
1teaspoonground cinnamon
1teaspoonbaking powder
½teaspoonbaking soda
½teaspoonkosher salt
1cupcoarsely chopped walnuts
Maple Glaze
1cup(120 g) confectioners' sugar
½teaspoonpure vanilla extract
1tablespoonpure maple syrup
1Tablespoonmilk
Instructions
Preheat oven to 400℉. Line a standard 12-cup muffin tin with paper liners and set aside.
In a separate bowl, whisk together the dry ingredients–flour, cinnamon, baking powder, baking soda and salt. Set aside.
In a large bowl, whisk together the oats and milk. Add the maple syrup, butter, brown sugar and eggs. Mix until thoroughly combined.
Add dry ingredients to wet ingredients and mix just until combined (do not over-mix). Stir in the chopped walnuts.
Scoop the batter into prepared muffin tin filling each cup about ¾ full. Bake at 400℉ for 18 to 20 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.
For the glaze, whisk together confectioners’ sugar, vanilla, maple syrup and milk until smooth. If a thinner consistency is desired, add more milk 1 teaspoon at a time. Dip the muffins into the glaze or drizzle the glaze on top and serve.
Notes
Pure maple syrup (Grade B) will provide the best flavor. Do not use pancake syrup.Rolled oats may be substituted with quick oats, but keep in mind the texture will change slightly.Walnuts can be substituted with pecans, dried cranberries or chocolate chips.Store in an airtight container at room temperature for up to 5 days.Freeze for up to 3 months. Cool completely, wrap in plastic wrap and store in an airtight container.