These apple cinnamon oatmeal muffins are the kind of cozy, everyday treat I like to have on hand for breakfast, snacks, or even a light dessert. Soft, moist, and filled with warm spices, fresh apple chunks, and hearty oats, they’re easy to make and even easier to eat. I love how they fill the kitchen with that sweet cinnamon-apple aroma while they bake.

Why You’ll Love This Recipe

I love how simple and satisfying these muffins are. They’re made with wholesome ingredients like applesauce, oats, and fresh apple, but they still taste indulgent thanks to a buttery cinnamon-oat topping. I can mix them up in just one bowl, and they bake quickly for a fresh-from-the-oven treat in under 40 minutes. Plus, they freeze well — perfect for meal prep or last-minute guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Topping

• quick-cooking oats

• brown sugar

• melted butter

• ground cinnamon

Muffins

• quick-cooking oats

• all-purpose flour

• brown sugar

• ground cinnamon

• baking powder

• baking soda

• salt

• unsweetened applesauce

• milk

• vegetable oil

• large egg, lightly beaten

• vanilla extract

• apple, peeled, cored, and chopped

Directions

1. I preheat the oven to 400°F and grease a 12-cup muffin pan or line it with paper liners.

2. For the topping, I mix the oats, brown sugar, melted butter, and cinnamon in a small bowl and set it aside.

3. In a large bowl, I whisk together the oats, flour, brown sugar, cinnamon, baking powder, baking soda, and salt.

4. In a separate bowl, I whisk the applesauce, milk, oil, egg, and vanilla extract until combined.

5. I stir the wet ingredients into the dry ingredients just until everything is moistened. Then I gently fold in the chopped apple.

6. I spoon the batter into the muffin cups, filling each about ⅔ full, and sprinkle the oat topping evenly over each muffin.

7. I bake them for about 15 minutes, or until a toothpick inserted in the center comes out clean.

Servings and timing

This recipe makes 12 muffins.
Prep time: 20 minutes
Bake time: 15 minutes
Total time: 35 minutes

Variations

Sometimes I add chopped walnuts or raisins for extra texture. I’ve also swapped in grated carrot or zucchini in place of the chopped apple when I want to change things up. For a slightly sweeter muffin, I drizzle a simple glaze over the top once they cool — just powdered sugar and a splash of milk. Pumpkin spice or nutmeg can also be stirred into the dry ingredients for a fall-inspired twist.

Storage/Reheating

I store these muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. To freeze, I wrap them tightly and keep them in a freezer bag for up to 2 months. I just reheat them in the microwave for 20–30 seconds or in a warm oven to bring them back to life.

FAQs

Can I use old-fashioned oats instead of quick-cooking?

Yes, but I let the batter rest for 10–15 minutes before baking to soften the oats.

Can I use homemade applesauce?

Definitely — I’ve made it from scratch and it works beautifully, just make sure it’s unsweetened or adjust the sugar in the recipe.

Are these muffins sweet?

They’re mildly sweet, which makes them great for breakfast. If I want them more dessert-like, I add a little more sugar or top them with glaze.

Can I make mini muffins?

Yes, this recipe works great for minis. I bake them at 400°F for about 10–12 minutes.

Can I double the recipe?

Absolutely. I often double it and freeze half the batch for quick grab-and-go snacks during the week.

Conclusion

These apple cinnamon oatmeal muffins are everything I want in a homemade muffin — simple, warm, and packed with flavor. They’re perfect for using up apples, quick to mix up, and full of cozy texture. Whether I serve them fresh or save them for later, they’re always a hit in my kitchen.

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