These apple oatmeal muffins are a great start to your day! Enjoy them with a cup of coffee or chai, and let the warm fall flavors wash over you.
It took me four tries to get this recipe for Apple Oatmeal Muffins right, and it was worth every minute of it. They're dense and moist, studded with chunks of apple and topped with a cinnamon oat topping.
They're really easy to make, and you can go from no muffins to muffins in about 30 minutes, making them a great weekend breakfast option.
They last 4-5 days when stored in the fridge.
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Reasons You'll Love This Recipe
Apples: nothing says "fall" quite like apples, and this recipe uses them in two different ways for maximum apple flavor.
Warm fall flavors: these muffins are shot through with apple and cinnamon flavors for a great fall treat.
Easy to Make: they come together in no time, and are ready to eat almost immediately after baking.
Meal Prep: These store well for several days, making them a great option for meal prepping breakfast options.
Tips and Tricks
- If you don't have apple pie spice, replace it with 1 teaspoon of cinnamon and ½ teaspoon of fresh ground nutmeg.
- You can use quick oats or regular oats. I've used both and they both turned out great.
- You can use apple juice in place of apple cider, but the muffins wont have quite the same flavor.
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How should I store leftover muffins:
Keep them in an air tight container in the fridge for about 4 days. They are very moist, so you will some condensation on the muffins, but they're still fine to eat.
Can I use another kind of fruit instead apples?
Yes! Pears would be AMAZING in this. So would cranberries! If you're using a fruit that doesn't shred well (like cranberries) replace the shredded apple in the recipe with applesauce.
Can I freeze the muffins?
Yup. Freeze any leftover muffins in a freezer safe container for up to two months. To thaw, just place them in the microwave for 30-45 seconds or so.
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Apple Oatmeal Muffins
Ingredients
- 1 ¼ cup oats
- 1 ¾ cup flour
- ¾ cup brown sugar
- 2 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon apple pie spice see note
- 1 egg lightly beaten
- 1 cup apple cider or apple juice
- 2 tablespoon vegetable oil
- 1 apple shredded about 1 cup
- 1 apple diced
Topping
- 1 ½ tablespoon butter melted
- ¼ cup flour
- 2 tablespoon oats
- 2 tablespoon brown sugar
- ¼ teaspoon cinnamon
Instructions
- Preheat oven to 350. Either line a muffin tray with cupcake liners, or spray with non-stick spray (I prefer spray for muffins).
- Mix together the first 7 ingredients in a bowl and set aside.
- In a separate bowl, crack your egg and whisk it gently. Then add the cider and oil and whisk to combine. Pour the wet ingredients into the flour mixture and stir to combine.
- Peel and core two apples (I prefer honeycrisp for this recipe). Shred one one of the apples on the large holes of a box grater and roughly dice the other apple.
- Stir both the shredded and diced apples into the batter, and scoop the batter evenly into the muffin tin.
Topping
- In a small bowl, melt the butter. Then stir in the flour, oats and brown sugar and cinnamon until the topping is combined but still kind of lumpy. Top the muffins with streusel topping and bake for 18-20 minutes.
- Allow the muffins to cool for a few minutes in the tins, then finish cooling on a wire rack.
Notes
- If you don't have apple pie spice, replace it with 1 teaspoon of cinnamon and ½ teaspoon of fresh ground nutmeg.
- To me, these muffins taste better at room temperature than they do warm.
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