These Apple Oatmeal Muffins are warm, cozy, and just the right amount of sweet! Each bite is soft, satisfying, and filled with comforting fall flavor.

Bite taken out of an apple oatmeal muffin.

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A Note from Kim

Sweet, Soft, and Simply Irresistible

Apple oatmeal muffins have my heart. They’re soft, cozy, and filled with warm apple flavor that makes my kitchen smell amazing while they bake. I’ve always had a thing for muffins, and these are one of my favorite ways to enjoy that obsession. They’re inspired by my banana oatmeal muffins (a reader favorite!) but with a fall twist! Juicy apples, a hint of cinnamon, and hearty oats make these just as perfect for breakfast as they are for an afternoon snack. Every bite feels like a little hug, and I honestly can’t get enough of them.

With love (and lots of good eats), - Kim

Easy to make, moist, delicious, perfect! I used white whole wheat flour and they were still great.

— Siobhan

Ingredients You’ll Need

These apple muffins are soft, sweet, and full of warm spice, topped with a crisp cinnamon-oat streusel. Here’s what you’ll need to make them:

A stick of butter near apples and bowls of flour, rolled oats, oil and salt.

Topping:

  • Ground cinnamon: Adds warm, cozy spice.
  • Rolled oats: Give a nice chewy crunch.
  • Light brown sugar: Brings a touch of caramel sweetness.
  • Unsalted butter: Melts to bind and crisp the topping.

Muffins:

  • Buttermilk: Keeps muffins tender and adds subtle tang. Regular or dairy-free milk will also work.
  • Old-fashioned rolled oats: Add hearty texture and chewiness.
  • All-purpose flour: The base that gives structure. To make these gluten free, use a 1:1 all-purpose gluten-free flour, like King Arthur’s or Bob’s Red Mill.
  • Salt: Balances flavors and enhances sweetness.
  • Baking soda & baking powder: Help the muffins rise and stay light.
  • Spices: Cinnamon and nutmeg warms up the flavor profile.
  • Light brown sugar: Sweetens with a hint of molasses.
  • Oil: Keeps muffins moist and tender (avocado or mild oils work great).
  • Egg: Binds ingredients and adds richness.
  • Vanilla extract: Boosts overall flavor with sweet warmth.
  • Diced apple: Fresh bursts of juicy sweetness; Honeycrisp is my fave!

Flavor Swaps & Add-Ins

Want to change things up? Here are some easy swaps and fun twists to make this apple oatmeal muffin recipe uniquely yours:

  • Apple cinnamon raisin: Add a small handful of raisins for extra sweetness and chew.
  • Caramel apple: Stir in caramel bits for a sweet, gooey surprise.
  • Add nuts: Mix in chopped pecans or walnuts for crunch.
  • Drizzle of glaze: Stir together 1 cup confectioners’ sugar, 1/2 teaspoon vanilla extract and 2 tablespoons milk or heavy cream (more if needed to achieve desired consistency). Drizzle over cooled muffins.
Bite taken out of an apple oatmeal muffin.
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4.75 from 20 votes
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Apple Oatmeal Muffins

Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 31 minutes
These Apple Oatmeal Muffins are warm, cozy, and just the right amount of sweet! Each bite is soft, satisfying, and filled with comforting fall flavor.
Author: Kim

Ingredients

For the topping:

  • ¼ teaspoon ground cinnamon
  • ¼ cup (20g) old-fashioned rolled oats
  • 1 tablespoon (13g) light brown sugar
  • 2 tablespoons (28g) unsalted butter, melted

For the muffins:

  • 1 cup buttermilk
  • 1 ½ cups (120g) old-fashioned rolled oats
  • 1 ½ cups (180g) all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 ½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg, optional
  • ½ cup (110g) light brown sugar
  • ½ cup oil, avocado oil, mild olive oil, vegetable oil, canola oil or melted and cooled coconut oil
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 1 cup (110g) diced apple, I like Honeycrisp best

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Instructions 

  • Stir the topping ingredients together in a small bowl until clumpy. Refrigerate while making the muffins.
  • Mix buttermilk with rolled oats in a medium bowl, and leave to hydrate while preparing the dry ingredients.
  • Preheat oven to 375°F and line 12 muffin cups with paper liners or lightly grease with nonstick cooking spray.
  • In a large bowl, whisk flour, salt, baking soda, baking powder, cinnamon and nutmeg (if using).
  • Add brown sugar to the oat mixture and stir to combine.
  • Add oil, egg and vanilla extract to the oats, and stir to mix. Combine everything well without beating.
  • Add the wet ingredients and chopped apple to the dry ingredients; stir gently until just combined. Be sure not to overmix as it will result in tougher and less fluffy muffins.
  • Divide the mixture as evenly as possible into the muffin tins or paper cups. They will be pretty full.
  • Evenly sprinkle the chilled oat topping on top of the muffin batter.
  • Bake for 16-18 minutes or until a tester comes out dry. Let them cool on a wire rack.

Notes

Because these muffins are made with fresh apples, they won’t stay fresh as long as traditional baked goods. If you’re planning to eat them within a day or two, you can store them in an airtight container at room temperature. Otherwise, it’s best to refrigerate them to keep them fresh for up to 5 days. For longer storage, place the muffins in a freezer-safe container or bag and freeze for up to 6 months, just thaw and warm when you’re ready to enjoy!
This recipe was originally published November 2015. It was updated and re-published August 2025.
photos by amie of food duchess
Author: Kim
Course: Breakfast
Cuisine: American
Serving: 1muffin, Calories: 351kcal, Carbohydrates: 48g, Protein: 7g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 23mg, Sodium: 228mg, Potassium: 201mg, Fiber: 4g, Sugar: 12g, Vitamin A: 120IU, Vitamin C: 0.5mg, Calcium: 87mg, Iron: 2mg

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How to Make Apple Oatmeal Muffins

Using a wooden spoon to stir the streusel topping.

Step 1: Make the streusel. Stir the topping ingredients together in a small bowl until clumpy. Refrigerate while making the muffins.

Stirring oats with buttermilk in a large bowl.

Step 2: Soak the oats. Mix buttermilk with rolled oats in a medium bowl, and leave to hydrate while preparing the dry ingredients.

Whisking flour with baking soda, baking powder and salt.

Step 3: Whisk dry ingredients. In a large bowl, whisk flour, salt, baking soda, baking powder, cinnamon and nutmeg (if using).

Mixing brown sugar with rolled oats.

Step 4: Add brown sugar to oats. Add brown sugar to the oat mixture and stir to combine.

Stirring apple oatmeal muffin batter in a large glass bowl.

Step 5: Combine all wet ingredients. Add oil, egg and vanilla extract to the oats, and stir to mix. Combine everything well without beating.

Folding the chopped apples into the oatmeal muffin batter.

Step 6: Mix wet ingredients with dry ingredients. Add the wet ingredients and chopped apple to the dry ingredients; stir gently until just combined.

Muffin batter in a muffin pan.

Step 7: Spoon batter into muffin pan. Divide the mixture as evenly as possible into the muffin tins or paper cups. They will be pretty full.

Adding streusel over the top of apple muffin batter in a muffin tin.

Step 8: Add topping. Evenly sprinkle the chilled oat topping on top of the muffin batter.

Baked apple oatmeal muffins in a muffin pan.

Step 9: Bake and cool. Bake in a preheated 375°F oven for 16-18 minutes or until a tester comes out mostly dry. Let them cool on a wire rack.

Kim’s Recipe Tips

  • Don’t overmix the batter: Stir batter just until everything is combined to keep the muffins light and fluffy.
  • Use fresh, crisp apples: Varieties like Honeycrisp or Fuji hold their shape and add the best flavor.
  • Let the oats soak: Mixing the rolled oats with buttermilk before adding the rest of the ingredients keeps the muffins moist and tender.
  • Check for doneness early: Ovens vary, so start checking a few minutes before the suggested bake time.
  • Cool before removing: Let muffins sit in the pan to cool for 5–10 minutes so they don’t fall apart.

Frequently Asked Questions

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

Yes, but the texture will be slightly softer. Old-fashioned oats give a heartier bite.

Can I make these muffins without buttermilk?

Absolutely! You can use regular milk mixed with a little lemon juice or vinegar as a quick substitute. Nondairy milk works too!

Do I need to peel the apples?

It’s up to you! I don’t ever peel the apples. Peeling gives a softer texture, but leaving the skins on adds color and extra fiber.

Storage Recommendations

  • To store: Keep the apple oatmeal muffins in an airtight container at room temperature for up to 2 days. After that, pop them in the fridge where they’ll stay fresh for up to 1 week.
  • To freeze: Wrap each muffin in a freezer-safe bag or place them together in a large freezer bag. When you’re ready to enjoy, warm them in the microwave for 30–45 seconds or let them thaw at room temp.
Three apple oatmeal muffins stacked on top of each other.

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If you try this, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.