Apple-Oatmeal Muffins

Apple-Oatmeal Muffins
  • PREP TIME
    30 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    50 mins
  • SERVING
    18 People
  • VIEWS
    15

Wake up to the comforting aroma of these delightful Apple-Oatmeal Muffins! Bursting with juicy apples and wholesome oats, these muffins are the perfect blend of flavor and texture. Enjoy them warm for breakfast, as a satisfying snack, or tucked into lunchboxes for a treat that's both delicious and nutritious.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    36 g
  • Cholesterol
    24 mg
  • Fiber
    3 g
  • Protein
    4 g
  • Saturated Fat
    2 g
  • Sodium
    192 mg
  • Sugar
    22 g
  • Fat
    8 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat your oven to 350°F (175°C). Prepare a 18-cup muffin tin by lining it with paper liners. (5 minutes)

02

Step

In a small bowl, create the crumb topping by combining brown sugar, all-purpose flour, and 1/2 teaspoon of cinnamon. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Set aside. (5 minutes)

03

Step

In a large bowl, gently toss the chopped apples with lemon juice to prevent browning. Add white sugar, honey, buttermilk, oil, eggs, and vanilla extract to the apples. Stir until well combined. Fold in the quick-cooking oats. (5 minutes)

04

Step

In a separate bowl, whisk together whole wheat flour, baking powder, 2 teaspoons of cinnamon, baking soda, nutmeg, and salt. Gently fold the dry ingredients into the wet apple-oatmeal mixture until just combined. Be careful not to overmix. (5 minutes)

05

Step

Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Sprinkle the crumb topping generously over each muffin. (5 minutes)

06

Step

Bake in the preheated oven for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean and the tops spring back when lightly pressed. (20-25 minutes)

07

Step

Remove the muffins from the tin and let them cool on a wire rack before serving. (10 minutes)

For an extra layer of flavor, consider adding a handful of chopped walnuts or pecans to the batter.
These muffins are best stored in an airtight container at room temperature. They'll stay moist and delicious for up to 3 days.
If you don't have buttermilk, you can make a quick substitute by adding 1 1/2 teaspoons of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using.
Feel free to experiment with different types of apples! Honeycrisp, Fuji, or Granny Smith apples all work wonderfully in this recipe.

Arely Leffler

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 5 Ratings)
Total Reviews: (10)
  • Ruben Dickens

    The muffins were a little dense, but still tasty. I think I overmixed the batter.

  • Cheyanne Spencer

    These are so easy to make and perfect for a quick breakfast on the go!

  • Ellie Cremin

    These are perfect for meal prepping. I freeze them and take one out as needed.

  • Nikki Jerde

    I added a streusel topping with oats and nuts - delicious!

  • Beth Schneider

    These muffins are a hit! My kids love them, and I feel good knowing they're getting something healthy.

  • Jaron Bayer

    I used apple sauce instead of chopped apples and they turned out great!

  • Connie Langworth

    The crumb topping is the perfect touch! It adds a nice sweetness and texture.

  • Sammie Heidenreich

    I found the muffins a little bland, so I added a pinch of ginger and cloves.

  • Leilani Weber

    I substituted gluten-free flour and they turned out amazing! Great recipe for those with dietary restrictions.

  • Bethany Balistreri

    My family devoured these! I will definitely be making them again.

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