My Apple Oat Muffins are soft, hearty, and full of warm apple flavor, making them the perfect cozy bake for any time of year. The tender crumb is packed with fresh apple, while the hearty oats give them a rustic, bakery-style texture.
A sweet cinnamon sugar topping adds the perfect crunch and hint of spice, turning each muffin into a treat that tastes like a cross between apple pie and coffee cake. They’re delicious warm from the oven, but just as good the next morning with coffee or tea.
These muffins are ideal for the fall season when apples are at their peak, but they’re equally perfect for winter mornings or spring brunches. In summer, they make a lovely breakfast-on-the-go when you still crave something comforting.
They fit right into holiday mornings like Thanksgiving or Christmas, and they’re great for weekend baking when you want the house to smell amazing. They’re also perfect for gifting to neighbors or bringing to a cozy brunch gathering.
If you love these apple oat muffins, you should also try my apple crumb bars and my pumpkin banana bread with cinnamon streusel.
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Ingredients
Apple Oat Muffins
- all-purpose flour
- old-fashioned rolled oats
- baking powder
- baking soda
- cinnamon
- nutmeg
- salt
- brown sugar
- granulated sugar
- unsalted butter, melted
- eggs
- vanilla extract
- milk or buttermilk
- finely diced apple
- (optional) chopped nuts or raisins
See recipe card for quantities.
Four-Step Overview
Disclaimer: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.
Step 1: Mix Dry Ingredients: Whisk flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
Step 2: Make the Batter: Mix melted butter, sugars, eggs, vanilla, and milk until smooth.
Step 3: Add Apples & Combine: Fold in dry ingredients, then stir in diced apples.
Step 4: Bake: Fill muffin cups, top with cinnamon sugar (optional) and bake at 350°F for 18–22 minutes, until a toothpick comes out clean.
Weigh your ingredients! Using a kitchen scale ensures your measurements are accurate, which is key for getting consistent results in baking. It takes the guesswork out of measuring and helps your recipes turn out exactly as intended every time.
Substitutions
Need to make a swap? Try these:
- Whole wheat flour: Replace half the all-purpose flour for a heartier muffin.
- Milk: Swap milk or buttermilk with yogurt or sour cream. This adds moisture and tang.
- Quick oats: Use quick oats instead of rolled oats for a softer texture.
Variations
Looking to switch it up? Here are a few ideas:
- Pears: Swap the apples for pears for a softer, more floral flavor.
- Add nuts: Add about ½ cup of chopped walnuts or pecans to add crunch and nuttiness.
- Dried fruit: Stir in raisins or dried cranberries for a sweet, chewy bite.
- Coarse sugar: Instead of cinnamon sugar for a bakery-style finish.
Equipment
- Kitchen scale
- Mixing bowls
- Whisk
- Measuring cups
- Measuring spoons
- 12-cup muffin pan
- Parchment muffin liners
- Cooling rack
Storage
Store leftover muffins in an airtight container at room temperature for up to 3 days.
For longer storage, freeze muffins in a freezer-safe bag for up to 3 months—just thaw in the refrigerator before bringing to room temperature (to prevent sogginess from condensation) or warm briefly in the microwave.
Audrey's Tip
For the best flavor, use a mix of tart and sweet apples—like Granny Smith and Honeycrisp—so you get a balance of bright flavor and natural sweetness in every bite.
Related
Looking for other fall recipes like this? Try these:
Apple Oat Muffins
Equipment
- Kitchen Scale
- Mixing bowls
- Whisk
- Measuring spoons
- 12-cup muffin pan
- Parchment muffin liners
- Cooling rack
Ingredients
- 120 g all-purpose flour 1 cup
- 90 g old-fashioned rolled oats 1 cup
- 1 teaspoon baking powder 4g
- ½ teaspoon baking soda 3g
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1.5 g salt ¼ teaspoon
- 100 g brown sugar packed, ½ cup
- 50 g granulated sugar ¼ cup
- 113 g unsalted butter melted, ½ cup
- 2 large eggs 100g
- 5 g vanilla extract 1 teaspoon
- 120 ml milk or buttermilk ½ cup
- 120 g finely diced apple 1 medium apple
- 30 g chopped nuts or raisins optional, ¼ cup
Instructions
- Prep the Oven: Preheat to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Make the Batter: In a large bowl, whisk together melted butter, brown sugar, granulated sugar, eggs, vanilla, and milk until smooth.
- Combine: Add dry ingredients to wet and fold gently until almost combined. Stir in diced apple (and nuts or raisins, if using).
- Bake: Fill muffin cups ¾ full and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
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