Delicious and healthy apple oatmeal muffins recipe that the family is sure to love. Great grab & go breakfast, also perfect with your weekend coffee on the porch.
A neglected Granny Smith apple on the counter, led to the making of this Apple Oatmeal Muffins Recipe. As I diced it up I thought about the yumminess of apples with brown sugar and butter, and decided the classic flavors would be just the thing for some oatmeal muffins (we all know I’m a big fan of oatmeal in baking).
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The resulting recipe yielded 11 medium sized apple oatmeal muffins, and would probably make about 6 jumbos. Despite using just 1 Granny Smith apple, due to the small batter batch there are plenty of diced apple pieces in each muffin. I prefer the smaller batch size, since I don’t really need a lot of muffins hanging around.
- 1 egg
- 1/3 cup low fat buttermilk
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 1/4 tsp Kosher salt
- 1 cup light brown sugar
- 1/2 cup all purpose flour
- 1/2 cup whole wheat flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1 cup old fashioned oats
- 1 cup Granny Smith apple roughly 1 large apple, peeled and diced
- 2 tbs soft butter
- 2 tbs light brown sugar
- 1/4 cup old fashioned oats
- Preheat oven to 350 degrees.
- Whisk together the egg, buttermilk, melted butter, vanilla, salt and sugar.
- Add the flours, baking powder, baking soda and cinnamon. Mix thoroughly.
- Add the oats and apples, mix until evenly distributed. Allow to rest a couple minutes, then spoon into muffin cups. Fill almost full.
- Place in oven to bake for ten minutes. In the meantime, mix together topping ingredients.
- After the ten minutes, spoon topping onto muffins.
- Bake for 12 more minutes, then remove to cool & serve.
More Yummy Oatmeal Muffins!
Pina Colada Oatmeal Muffins Recipe
Blueberry Banana Oatmeal Muffins
Sweet Potato Pie Oatmeal Muffins
Gluten-free Oatmeal Apple Muffins Recipe
Triple Chocolate Oatmeal Muffins Recipe
Karin says
09/02/2013 atI just made these and they are delicious! Thanks for the great recipe. This is sure to become one of my go-to recipes for Fall.
Robin Gagnon says
09/02/2013 atThanks. I’m glad you liked them.
Toni says
09/07/2013 atI am trying to cook more on the weekend so I will definitely have to try this.
Simone says
09/13/2013 atThis recipe looks amazing! Great way to get fiber and healthy yummies in both mine and my 1year old’s tummies. I followed your recipe to a T, and my muffins just collapsed, and they aren’t even cooked all the way through 🙁 What did I do wrong??
Robin Gagnon says
09/13/2013 atYou probably didn’t do anything wrong. A few things could cause that. Your oven may bake at a lower temperature than mine. Baking soda/powder could be old. The topping does cave in the centers a little, but the muffins should have set up enough after 10 minutes, at least mine were.
If you decide to give it another try, wait a few more minutes to add topping, and check the muffins with a toothpick before cooling them. If it pulls out with any uncooked batter, pop them in for 3-4 more minutes & check again.
SallyJoJo says
11/01/2015 atThanks for posting these were great! My only issue is that the topping didn’t stick, kind of messy to eat, but worth every bite. It was almost like a baked oatmeal. Just delicious!!
SallyJoJo says
11/01/2015 atAND I used my spiralizer on the apple and it worked great. So quick and easy, used my kitchen scissors to cut a little more and it worked great. 🙂
Robin Gagnon says
11/01/2015 atGreat idea to use a spiralizer on the apples. I really only started using one regularly a few months ago (before I made this recipe).
Robin Gagnon says
11/01/2015 atThe only thing I can think of is to put the topping on the muffins a little earlier during the baking. Mine adhered well, but baking can be effected by so many factors.