Apple Oatmeal Muffins
38 min
|
easy
|
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 18 min | 38 min |
Introduction
These apple oatmeal muffins are soft, cozy, and packed with sweet Honeycrisp apples in every bite.
They make an easy grab-and-go breakfast, after-school snack, or simple weekend bake with the kids.
Warm cinnamon, nutmeg, and brown sugar give them that fresh-from-the-bakery flavor, without any fancy steps or equipment.
Ingredients (12 servings)
Ingredients
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How to Make Apple Oatmeal Muffins
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Soak the oats
In a medium bowl, stir together the oats and milk until all the oats are evenly moistened.
Let the mixture sit while you prepare the rest of the batter so the oats soften slightly.
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Prep the pan and oven
Preheat your oven to 375°F and line a 12-cup muffin pan with paper liners or lightly grease the cups.
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Mix the dry ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
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Combine the wet ingredients
In a separate bowl, whisk the brown sugar and egg until the mixture looks thick, smooth, and slightly lightened.
Whisk in the vegetable oil and vanilla until everything looks glossy and fully blended.
Stir the soaked oats and any remaining milk into the egg mixture until no dry oat clumps remain.
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Bring the batter together
Pour the oat mixture into the bowl with the dry ingredients and gently fold everything together with a spatula.
Stop folding as soon as you no longer see streaks of dry flour to avoid tough, dense muffins.
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Add the apples and portion the batter
Add the finely chopped apples and fold them into the batter just until they are evenly distributed.
Divide the batter evenly among the muffin cups, filling each one almost to the top for nicely domed muffins.
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Bake and cool
Bake the muffins for 16 to 20 minutes, or until the tops are golden and a tester comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a rack to finish cooling.
Substitutions
- Vegetable oil: melted coconut oil
- Use refined melted coconut oil in the same amount for a subtle coconut aroma and slightly richer texture. Let it cool to lukewarm before mixing so it does not scramble the egg.
- All-purpose flour: half whole wheat flour
- Replace up to half the all-purpose flour with whole wheat flour for a heartier, slightly nuttier muffin. The texture will be a bit denser but still soft and tender.
- Honeycrisp apples: Granny Smith apples
- Use Granny Smith apples if you like a brighter, tangier flavor that balances the sweet, cozy spices. They also hold their shape well, giving nice little apple bites throughout each muffin.
Tips
- Chop the apples small and even
- Aim for pieces about the size of small peas so they soften quickly and distribute evenly. Larger chunks can create wet pockets and underbaked spots around the fruit.
- Do not overmix the batter
- Overmixing develops gluten, which makes muffins tough instead of soft. Once the flour disappears, stop stirring, even if the batter looks a little lumpy.
- Use room-temperature ingredients
- Cold eggs and milk can cause the batter to seize and bake unevenly. Set them out 20 to 30 minutes before mixing for smoother batter.
- Customize with toppings
- Sprinkle the tops with extra oats or coarse sugar before baking for a pretty, bakery-style finish. This adds gentle crunch and makes the muffins look bakery fresh.
- Freeze for easy breakfasts
- Cool muffins completely, then freeze in a single layer before transferring to a freezer bag. Reheat in the microwave or toaster oven for a quick grab-and-go snack.
Nutrition Facts *
| Energy | 244 | kcal |
|---|---|---|
| Protein | 5 | g |
| Total Fat | 11 | g |
| Carbohydrates | 33 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Can I use quick oats instead of old-fashioned oats?
- Yes, quick oats work, but the texture will be a little softer and less chewy. Skip the soaking time or shorten it, because quick oats absorb liquid faster.
- How do I keep the muffins from turning out dry?
- Measure the flour by spooning it into the cup and leveling, not scooping straight from the bag. Also, bake just until a tester comes out clean and remove the muffins from the pan after a short rest.
- Can I make these muffins ahead of time?
- Yes, they keep well at room temperature in an airtight container for up to two days. For longer storage, refrigerate up to five days or freeze for about three months.
- Can I reduce the sugar in this recipe?
- You can cut the brown sugar to one third cup for a less sweet muffin. The texture will be slightly less moist, but the apples still bring nice natural sweetness.
Serving Suggestions
These muffins taste wonderful with a swipe of salted butter and a drizzle of warm honey or maple syrup.
For a brunch spread, serve them alongside scrambled eggs and crisp bacon, or crumble one over vanilla yogurt.
You can also fold in a handful of toasted pecans or walnuts for extra crunch and a toasty, nutty flavor.
More pairings:
Reviews
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Marie, Ottawa: These came out so cozy and flavorful! The oat soak made them super tender, and the little apple bits in every bite were perfect. I added a handful of chopped walnuts for crunch and they disappeared fast 😋
: So happy these turned out cozy and tender for you, Marie! Walnuts are a great add here, especially with the apples and warm spices. 😊
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