These lightly sweet Apple Oatmeal Muffins are the perfect treat with a cup of coffee or tea! And, you can make them in just about 30 minutes.
Apples, oats, and warm spices including cinnamon, nutmeg, and ginger come together in these Apple Oatmeal Muffins. They’re just a little sweet, and they make a great breakfast or snack.
This recipe comes from a church cookbook, specifically from a recipe submitted named Michelle from Pontiac, Illinois. She noted that each muffin counts as 4 points on the Weight Watcher’s plan, just in case you’re counting!
- You can use any type of apples that you like. I used Fuji. Honeycrisp, Pink Lady, or Granny Smith would be good, too!
- You can use either light brown sugar or dark brown sugar.
- The milk can be skim, 1%, 2%, or whole. I made mine with 2% milk.
- The oats are quick cooking oats. We do NOT want old fashioned oats or instant oats. It should say “quick cooking” or “quick oats” on the label.
How to make apple oatmeal muffins
Peel and chop two apples into ½ inch pieces.
In a large bowl, whisk together the flour, oats, baking powder, cinnamon, nutmeg, ginger, and salt.
In another large bowl, beat the butter and brown sugar on high until creamy.
Beat in the egg.
Add half the flour mixture and half of the milk. Use a spatula to stir until just combined.
Gently fold in the apples. The mixture will be relatively stiff.
Divide the mixture evenly among 12 greased muffin cups. I use a cookie scoop to make this quick and easy.
Bake the muffins at 375°F for 20–22 minutes, or until a toothpick comes out clean.
Can I make apple oatmeal muffins ahead of time?
You can bake the muffins up to 2 days before serving. Keep them tightly covered at room temperature.
I like to eat these warm. You can re-warm them in a 350°F oven for 4–5 minutes.
Frequently Asked Questions
Old fashioned oats have a different texture than quick cooking oats, and that can change the consistency of the finished dish. Quick cooking oats will turn out better in these muffins.
Stick a toothpick into the center of a muffin. If it comes out dry, with a few crumbs attached, the muffins are ready. If the toothpick has wet batter sticking to it, bake the muffins for 5 more minutes and try the toothpick test again with a new toothpick.
You can freeze the muffins in an airtight container or a resealable freezer bag for up to 3 months. Defrost them at room temperature overnight before serving.
More fall apple recipes
It’s not fall without delicious aromas coming from the oven! I make my Apple Bread with Cinnamon Streusel on repeat all season long.
On a weekend morning, my German Pancake with Apples is a fun recipe to make and to eat.
And don’t miss this Easy Crockpot Apple Butter. The slow cooker does all of the work!
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
Apple Oatmeal Muffins
- 1½ cups all-purpose flour
- 1 cup quick cooking oats
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¾ teaspoon sea salt
- 2 small apples, peeled and chopped (I used Fuji)
- ½ cup milk
- ½ cup packed light brown sugar
- ¼ cup (½ stick) unsalted butter
- 1 large egg
- Preheat oven to 375°F. Spray a 12-cup muffin tin with cooking spray, or grease with butter.
- In a large bowl, whisk together the flour, oats, baking powder, cinnamon, nutmeg, ginger, and salt.
- Using a handheld mixer, mix the butter and brown sugar together until light and fluffy.
- Add the egg and mix until combined.
- Add half the flour mixture and half the milk. Use a spatula to gently mix until just combined. Repeat with the remaining flour mixture and milk.
- Gently fold in the apples.
- Divide the batter evenly among the muffin cups. Bake for 20–22 minutes, or until the muffins are light golden brown on the edges and a toothpick comes out clean.
- Let cool for 5 minutes, then carefully remove from the muffin tin. Eat while warm or let cool and enjoy later.
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