Apple Oatmeal Muffins
40 min
|
easy
|
vegetarian
Recipe by Eunice
Introduction
No bland muffins on my watch: these Apple Oatmeal Muffins are cozy and not too sweet, with tender oats, juicy Honeycrisp bits, and warm cinnamon-nutmeg for a bakery-soft crumb without the fuss.
Perfect for busy mornings, lunch boxes, or coffee breaks, they are batch- and freezer-friendly so you can bake once and grab-and-go all week.
Ingredients (12 servings)
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Ingredients
- 1 cup old-fashioned rolled oats old-fashioned rolled oats 2.9 oz
- 1 cup whole milk whole milk 8 fl oz
- 1½ cups all-purpose flour all-purpose flour 0.41 lb
- 1 tsp baking powder baking powder 0.17 oz
- ½ tsp baking soda baking soda 0.08 oz
- ½ tsp salt salt
- 1½ tsp ground cinnamon ground cinnamon 0.14 oz
- ½ tsp ground nutmeg ground nutmeg 0.08 oz
- ½ cup brown sugar, packed brown sugar 3.43 oz
- 1 large egg large egg 1 ct
- ⅓ cup vegetable oil vegetable oil
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
- 2 medium Honeycrisp apples, peeled, finely chopped Honeycrisp apples 1 lb medium
How to Make Apple Oatmeal Muffins
-
Soak the oats
Combine 1 cup rolled oats and 1 cup milk in a bowl and let sit 10 to 15 minutes until the oats are plush and the milk is mostly absorbed.
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Preheat and prep the pan
Heat the oven to 400 F and line a 12-cup muffin tin with liners or grease lightly with oil.
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Whisk the dry ingredients
In a large bowl whisk 1 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons cinnamon, and 1/2 teaspoon nutmeg until uniform.
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Mix the wet ingredients
In a separate bowl whisk 1/2 cup packed brown sugar, 1 large egg, 1/3 cup vegetable oil, and 1 teaspoon vanilla until smooth and glossy.
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Add the soaked oats
Stir the soaked oats and any remaining milk into the wet mixture until evenly combined.
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Bring it together
Pour the wet mixture into the dry and fold with a spatula just until you see a few streaks of flour.
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Fold in the apples
Gently fold in the finely chopped Honeycrisp apples until just distributed, and stop as soon as the batter looks cohesive.
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Fill the wells
Divide the batter evenly among the 12 cups, filling each about 3/4 full for nice domes.
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Bake with a hot start
Bake 5 minutes at 400 F, then reduce oven to 375 F without opening the door and bake 12 to 15 minutes more until a toothpick comes out with a few moist crumbs.
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Cool before devouring
Cool in the pan 5 minutes, then transfer to a rack to finish cooling so the crumb sets and stays tender.
Substitutions
- Milk -> Buttermilk or plain yogurt
- Using buttermilk or yogurt adds tang and extra tenderness, giving the crumb a bakery-soft bite while balancing the sweetness of the apples.
- Vegetable oil -> Melted butter
- Melted butter brings richer flavor and a slightly tighter crumb that eats like a cozy cake, perfect if you want more buttery depth.
- Honeycrisp apples -> Granny Smith or ripe pear
- Granny Smith adds a bright tart pop and holds shape well, while pear brings a softer, perfumed sweetness that melts into the muffin.
Tips
- Hydrate the oats fully
- A proper 10 to 15 minute soak prevents dry flecks and creates that plush, nubby crumb you want from an oatmeal muffin.
- Do not overmix
- Fold until the flour just disappears to avoid activating too much gluten, which keeps the muffins tender and lofty.
- Apple size matters
- Chop apples small and even, about pea to corn-kernel size, so they distribute evenly and do not sink or create gummy pockets.
- Hot start for high domes
- The initial 400 F kick sets the edges fast, then lowering to 375 F lets the centers rise tall without drying out.
- Balance moisture
- If your apples are extra juicy, blot them lightly with a paper towel so the batter stays the right thickness and bakes through cleanly.
- Use liners or a light grease
- A thin film of oil or paper liners prevents sticking and keeps edges delicate rather than tough or fried.
Nutrition Facts *
| Energy | 304 | kcal |
|---|---|---|
| Protein | 7 | g |
| Total Fat | 12 | g |
| Carbohydrates | 45 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My muffins baked up dense. What went wrong?
- Overmixing is the usual culprit, so stop folding as soon as the flour disappears, and check that your baking powder and soda are fresh within 6 months.
- The centers are gummy even though the tops look done. How do I fix this?
- Bake 2 to 4 minutes longer and check with a toothpick for moist crumbs, and make sure the chopped apples are small and not overly wet.
- Can I use quick oats instead of old-fashioned oats?
- Yes, use the same amount and keep the soak to about 10 minutes since quick oats hydrate faster and can make the batter thicker.
- Can I make these dairy free?
- Use oat milk or almond milk for soaking and stick with oil for fat, and the texture will stay tender without dairy.
- Can I freeze the muffins?
- Yes, cool completely, wrap individually, and freeze up to 2 months, then reheat at 300 F for 8 to 10 minutes or microwave in short bursts.
- How do I get more cinnamon flavor without making them harsh?
- Add 1/2 teaspoon cinnamon to the brown sugar and rub it in with your fingers before mixing so the spice blooms evenly in the batter.
Serving Suggestions
Serve warm with a swipe of salted butter or a slice of sharp cheddar if you are feeling New York deli meets bakery vibes.
For a weekend flex, brush the warm tops with a thin maple glaze and dust with a pinch of cinnamon sugar, then pour coffee and try not to brag when everyone asks for seconds.
More pairings:
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