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.
Apple-Oatmeal Muffins
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PREP TIME30 mins
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COOK TIME20 mins
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TOTAL TIME50 mins
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SERVING18 People
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VIEWS15
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
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Carbohydrate36 g
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Cholesterol24 mg
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Fiber3 g
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Protein4 g
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Saturated Fat2 g
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Sodium192 mg
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Sugar22 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 350°F (175°C). Prepare a 18-cup muffin tin by lining it with paper liners. (5 minutes)
02
StepIn 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
StepIn 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
StepIn 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
StepDivide 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
StepBake 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
StepRemove the muffins from the tin and let them cool on a wire rack before serving. (10 minutes)
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Ruben Dickens
Jul 1, 2025The muffins were a little dense, but still tasty. I think I overmixed the batter.
Cheyanne Spencer
Jun 23, 2025These are so easy to make and perfect for a quick breakfast on the go!
Ellie Cremin
Jun 22, 2025These are perfect for meal prepping. I freeze them and take one out as needed.
Nikki Jerde
Jun 21, 2025I added a streusel topping with oats and nuts - delicious!
Beth Schneider
Jun 15, 2025These muffins are a hit! My kids love them, and I feel good knowing they're getting something healthy.
Jaron Bayer
Jun 3, 2025I used apple sauce instead of chopped apples and they turned out great!
Connie Langworth
May 28, 2025The crumb topping is the perfect touch! It adds a nice sweetness and texture.
Sammie Heidenreich
May 21, 2025I found the muffins a little bland, so I added a pinch of ginger and cloves.
Leilani Weber
May 17, 2025I substituted gluten-free flour and they turned out amazing! Great recipe for those with dietary restrictions.
Bethany Balistreri
May 15, 2025My family devoured these! I will definitely be making them again.