These Apple Cinnamon Oatmeal Muffins are soft, tender, and filled with fresh apple pieces, hearty oats, and warm cinnamon. They make an easy fall breakfast, a lunchbox snack, or a make-ahead treat to enjoy with coffee or tea.
Apple Cinnamon Oatmeal Muffins
Soft oatmeal muffins made with fresh apples, brown sugar, and cinnamon. An easy fall breakfast that is simple to make ahead.
Ingredients
- 1 cup (90 g) old-fashioned rolled oats
- 3/4 cup (180 ml) milk
- 1 1/2 cups (180 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup (100 g) packed light brown sugar
- 1/3 cup (80 g) unsweetened applesauce
- 1/4 cup (60 ml) neutral oil
- 1 teaspoon vanilla extract
- 1 1/2 cups (about 2 small apples) peeled and finely diced apples
- 2 tablespoons chopped walnuts (optional)
Instructions
- Soak the oats: Heat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners. Stir the oats and milk together in a bowl and let them stand for 10 minutes.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg if using, and salt.
- Mix the wet ingredients: In a large bowl, whisk the eggs and brown sugar. Whisk in the applesauce, oil, and vanilla until combined.
- Make the batter: Stir the soaked oats into the wet mixture. Add the dry ingredients and fold gently just until no dry flour remains. Fold in the diced apples and optional walnuts. Do not overmix.
- Fill the pan: Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
- Bake: Bake for 18–22 minutes, until the tops spring back lightly and a toothpick inserted into the center comes out without wet batter.
- Cool and serve: Let the muffins rest in the pan for 5 minutes, then transfer them to a wire rack. Serve warm or let them cool completely before storing.
Why You'll Love These Apple Cinnamon Oatmeal Muffins
- Fresh apples and cinnamon give them a cozy fall flavor.
- Rolled oats add a hearty texture without making the muffins heavy.
- Applesauce helps keep the crumb moist.
- They are easy to make ahead for breakfast or snacks.
Tips for the Best Muffins
- Choose firm apples: Honeycrisp, Gala, or Granny Smith apples all work well.
- Dice the apples small: Small pieces distribute more evenly through the batter.
- Do not overmix: Fold just until the flour disappears to help keep the muffins tender.
- Check early: Ovens vary, so start checking around 18 minutes.
Easy Variations
- Swap the walnuts for chopped pecans, or leave out the nuts.
- Add 2 tablespoons of raisins for extra sweetness.
- Sprinkle a little rolled oats and cinnamon over the tops before baking.
Storage
Let the muffins cool completely. Store them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Freeze individually wrapped muffins for up to 3 months. Thaw at room temperature or warm briefly before serving.
FAQ
Can I use quick oats instead of rolled oats?
Yes. Quick oats can work, but the texture will be softer. Old-fashioned rolled oats give the muffins more bite.
Which apples are best for oatmeal muffins?
Use a firm apple that holds its shape while baking, such as Honeycrisp, Gala, or Granny Smith.
Can I make these muffins ahead?
Yes. Bake them ahead, cool completely, and store them in an airtight container. They also freeze well.
How do I know when the muffins are done?
The tops should spring back lightly and a toothpick inserted in the center should come out without wet batter.