Apple Oatmeal Muffins
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.
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
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.
Video
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.
Nutrition
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