A warm, cozy muffin packed with oats, crisp apple chunks, and just the right touch of cinnamon — these muffins feel like autumn in a bite. They’re hearty, comforting, and simple enough for a breakfast or snack treat.
Why You’ll Love This Recipe
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Combines oatmeal and apples for a satisfying texture
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Not overly sweet — you can enjoy them with tea or coffee
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Quick to mix and bake (about 35 minutes total)
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The streusel‑like oat topping adds a nice crunch
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Great for using up apples and pantry staples
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Topping:
¼ cup quick‑cooking oats
1 tablespoon brown sugar
1 tablespoon melted butter
¼ teaspoon ground cinnamon
Muffins Batter:
1 ½ cups quick‑cooking oats
1 ½ cups all‑purpose flour
½ cup brown sugar
1 ½ teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsweetened applesauce
½ cup milk
¼ cup vegetable oil
1 large egg, lightly beaten
1 teaspoon vanilla extract
1 apple — peeled, cored, and chopped
Directions
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Preheat the oven to 400 °F (200 °C). Grease a 12‑cup muffin pan or line with paper liners.
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In a small bowl, mix together the topping ingredients: quick oats, brown sugar, melted butter, and cinnamon. Set aside.
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In a large bowl, whisk together the dry muffin ingredients: oats, flour, brown sugar, cinnamon, baking powder, baking soda, and salt.
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In a medium bowl, whisk applesauce, milk, oil, egg, and vanilla extract until well combined.
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Stir the wet mixture into the dry ingredients until everything is moistened. Then fold in the chopped apple.
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Spoon batter into the prepared muffin cups, filling about two‑thirds full. Sprinkle the oat topping evenly over each muffin.
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Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 15 minutes.
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Let cool slightly before removing from the pan.
Servings and timing
Makes: 12 muffins
Prep time: 20 minutes
Bake time: 15 minutes
Total time: 35 minutes
Variations
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Replace half of the all‑purpose flour with whole wheat flour for extra fiber
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Use Greek yogurt or mashed banana instead of applesauce
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Stir in chopped nuts (walnuts, pecans) or raisins for texture
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Add a pinch of nutmeg or cardamom along with cinnamon
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Top with a light glaze (powdered sugar + milk) once muffins are cool
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Make mini muffins — bake about 10 minutes instead of 15
Storage/Reheating
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Store muffins in an airtight container at room temperature for up to 2 days
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For longer storage, freeze in a sealed bag for up to 3 months
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To reheat: microwave for 15‑20 seconds or warm in a low oven (about 325 °F / 160 °C) for 5 minutes
FAQs
What type of oats should I use?
Quick‑cooking oats work best because they soften quickly in the batter. Rolled oats can be used, but texture will be heartier and may need slight adjustment in liquid.
Can I use gluten‑free flour instead of all‑purpose flour?
Yes, you can substitute a 1:1 gluten‑free baking blend. Be sure it contains a binder (like xanthan gum) to get good texture.
Do I have to peel the apple?
You don’t have to, but peeling yields a smoother texture. If you leave the peel, make sure to chop the apple into small pieces so it integrates well.
Can I make this recipe dairy‑free?
Yes. Use a plant‑based milk (almond, oat, soy) and substitute applesauce or plant‑based yogurt for any dairy.
What’s the purpose of applesauce in this muffin?
The applesauce adds moisture and helps bind ingredients, allowing you to use less oil while maintaining a tender crumb.
Why is there a topping?
The oat topping gives a contrast in texture — a bit of crunch and sweetness — making the muffins more interesting.
How do I know when muffins are done?
Insert a toothpick near the center. If it comes out clean or with a few moist crumbs (not wet batter), they’re done.
Can I make the batter ahead of time?
You may mix the dry and wet portions separately and combine just before baking. Mixed batter is best baked right away.
Will they get soggy overnight?
They’ll soften slightly as they sit, so storing them in a container with a paper towel can help absorb excess moisture.
Can I double the recipe?
Yes — simply double all ingredients and bake in two muffin pans. Keep the same bake time; rotate pans mid‑bake for even cooking.
Conclusion
These apple cinnamon oatmeal muffins are a comforting, flavorful treat that balance wholesome oats and juicy apple bits. They’re easy to prepare, versatile, and perfect for breakfast, snack time, or a light dessert. With the topping and subtle cinnamon notes, they feel homey yet special. Let me know if you’d like a variant (like vegan or chocolate apple) adapted from this!
