These Apple Cinnamon Oat Muffins are warm, fluffy, and filled with delightful bits of apple. The cinnamon adds a cozy touch, making them perfect for any time of day!
I love enjoying these muffins fresh out of the oven with a bit of butter. They make a delicious breakfast or snack, and the smell alone will make your kitchen feel like fall! 🍏🧁
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your muffins. If you’re looking for a healthier option, try whole wheat flour for a nuttier flavor and extra fiber. Just note it can make the muffins denser.
Old-Fashioned Rolled Oats: These provide texture and chewiness. Quick oats can work in a pinch, but I prefer old-fashioned for that hearty feel.
Brown Sugar: It adds moisture and a lovely caramel flavor. You can substitute with coconut sugar or white sugar, but the flavor won’t be quite the same.
Apples: I love using Granny Smith for a tangy punch, but any apple variety like Honeycrisp or Fuji works great. If fresh apples aren’t available, you can use unsweetened applesauce (about 1 cup) instead.
Buttermilk: It gives a nice tang and tender texture. If you don’t have it, mixing one tablespoon of vinegar or lemon juice with a cup of regular milk works just as well!
How Do I Prevent Overmixing to Keep Muffins Light and Fluffy?
Overmixing can lead to dense and tough muffins, which we don’t want! Here’s how to mix your batter effectively:
- Mix the dry and wet ingredients in separate bowls before combining them.
- Once you pour the wet mix into the dry, gently fold it together. Use a spatula and make sweeping motions until combined.
- Don’t worry about small lumps. It’s better to have a few flour streaks than to stir too much.
This careful mixing technique will keep your muffins fluffy and light—perfect for enjoying with a morning coffee or as a sweet snack!
Apple Cinnamon Oat Muffins
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1 cup old-fashioned rolled oats
- 1/2 cup brown sugar, packed
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1 large egg
- 1 cup buttermilk (or milk with 1 tbsp lemon juice or vinegar, let sit for 5 mins)
- 1/3 cup vegetable oil or melted butter
- 1 tsp vanilla extract
- 1 1/2 cups peeled and finely chopped apple (about 1 medium apple)
- Optional topping: additional oats or chopped nuts for sprinkling
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 18-22 minutes to bake, totaling approximately 35-40 minutes. These muffins are quick to whip up and perfect for a tasty breakfast or snack!
Step-by-Step Instructions:
1. Preheat and Prepare:
Preheat your oven to 375°F (190°C). While it’s heating, line a 12-cup muffin tin with paper liners or grease it well to prevent sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, old-fashioned rolled oats, brown sugar, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg (if you’re using it). Make sure everything is well combined!
3. Mix Wet Ingredients:
In a separate bowl, beat the egg and then add the buttermilk, vegetable oil (or melted butter), and vanilla extract. Stir these ingredients together until everything is nicely combined.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the dry mixture. Gently fold the two together until just combined. It’s okay if there are a few lumps—just be careful not to overmix.
5. Add Apples:
Now it’s time to fold in the chopped apples! Mix them evenly throughout the batter, ensuring every muffin will have a sweet apple piece.
6. Fill Muffin Cups:
Divide the batter evenly among the 12 muffin cups. If you’d like, sprinkle some extra oats or chopped nuts on the tops for a little added crunch.
7. Bake:
Place the muffin tin in the oven and bake for 18-22 minutes. They’re done when a toothpick inserted into the center comes out clean, and the tops should look golden and slightly firm.
8. Cool and Enjoy:
Let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely—or enjoy them warm right away!
Enjoy these hearty, tender muffins that combine the chewiness of oats with the sweetness and spice of apples and cinnamon! They’re perfect for sharing or savoring all by yourself!
Can I Substitute Coconut Oil for Vegetable Oil?
Absolutely! Coconut oil can add a lovely flavor to your muffins. Just make sure to melt it first and let it cool slightly before adding it to the wet ingredients.
How Can I Make These Muffins Gluten-Free?
You can substitute the all-purpose flour with a gluten-free flour blend. Be sure to choose a blend that includes xanthan gum, which helps mimic the texture of wheat flour.
What Kind of Apples Work Best?
Granny Smith apples are fantastic for a tart flavor, but feel free to use Honeycrisp, Fuji, or any apple you enjoy. Just ensure they’re firm, as soft apples might make the muffins too moist.
Can I Freeze Leftover Muffins?
Yes, these muffins freeze wonderfully! Wrap them individually in plastic wrap or place them in an airtight container. They can be frozen for up to 3 months. To enjoy, simply thaw at room temperature or reheat in the microwave!