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    Apple Oatmeal Muffins

    January 31, 2025 by Ania · This post may contain affiliate links · 1 Comment

    These Apple Oatmeal Muffins are fluffy and exploding with sweet apple flavours in every bite. They are such a delicious treat to enjoy any time of the day.

    Jump to Recipe - Pin Recipe

    These muffins are very dreamy! They have soft apples inside and before baking are sprinkled with a cinnamon sugar topping.

    The muffins come together in a few easy steps with simple ingredients which is great. Let's get to baking!

    Ingredients Notes

    Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!

    • All-purpose flour – This flour is used for the muffins.
    • Brown sugar – I used dark brown sugar, but light brown sugar works as well!
    • Cornstarch – Optional, but helps enhance the texture.
    • Cinnamon - Adds a lot of flavour to these muffins! I also used a pinch of nutmeg and cloves.
    • Eggs – Must be at room temperature before starting your bake.
    • Oil – I used a flavourless oil.
    • Oats - Make sure to use rolled oats, also known as large flake oats. Quick oats will not work for this recipe!
    • Sour Cream – The sour cream makes the muffins so soft and delicious!

    Step by step instructions

    Here is how to make and bake these Apple Oatmeal Muffins. You will need a 12 muffin tin, muffin liners, 2 large mixing bowls, a spatula, and a whisk.

    Step 1 – Prep. Line your muffin tin with 12 liners or 8 tulip liners and set aside. Shred one apple, and cut the second apple into small cubes.

    Step 2 – Mix together dry ingredients. In a medium-sized bowl, add in the dry ingredients. With a spatula, mix until just completely combined and then set aside.

    Step 3 – Whisk wet ingredients. In a large bowl, whisk the wet ingredients; eggs, milk, vanilla, sour cream, oil, and brown sugar. Whisk together.

    Step 4 - Combine dry and wet ingredients. Add the dry ingredients into the wet ones. Mix together with a spatula until a soft muffin batter forms.

    Step 5 - Add in apples. Mix the apples in until evenly distributed amongst the batter.

    Step 6 – Scoop. Evenly divide the batter the liners. I recommend a cookie scooper for even scooping and to minimize the mess. This is optional, but in a small glass mix together cinnamon and sugar. Then sprinkle a bit on top of each muffin.

    Step 7 – Bake. Bake the muffins at 425°F for 5 minutes, and then 375°F for 18-20 minutes. They will bake about 20-28 minutes in tulip liners. The muffins are ready when a toothpick inserted comes out clean.

    FAQ

    How do I store these muffins?

    These muffins are best served fresh. They stay good in an airtight container for up to one week.

    Do I have to add sour cream?

    Yes! This is one of the main ingredients in this recipe. You can also substitute this for full-fat yogurt or buttermilk at room temperature.

    Do I have to add oats?

    Yes! That is a main ingredient.

    Do I have to add apples?

    No! You can add in something else like chocolate chips. If you want to make a simple oatmeal muffin with no add-ins, check out Cinnamon Oatmeal Muffins.

    PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!

    Apple Oatmeal Muffins

    Ania
    These Apple Oatmeal Muffins are fluffy and exploding with sweet apple flavours in every bite. They are such a delicious treat to enjoy any time of the day.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Course Breakfast, Dessert, Snack
    Cuisine American
    Servings 12 muffins
    Calories 246 kcal
    Need metric measurements?Use the buttons below to click between US cups and Metric grams!

    Ingredients
     
     

    For the muffins

    • 1 1/3 cups all-purpose flour
    • 1 cup large flake oats or rolled oats
    • 1 tsp baking soda
    • 1 1/2 tsp baking powder
    • 1 tbsp cornstarch
    • 1/4 tsp salt
    • 3/4 cups light brown sugar*
    • 1 tsp cinnamon
    • 1/8 tsp nutmeg optional
    • 1/8 tsp cloves optional
    • 1 tbsp vanilla
    • 1/2 cup oil
    • 3/4 cups full-fat sour cream room temperature
    • 1/3 cup milk room temperature
    • 2 eggs room temperature
    • 1 medium-sized Granny Smith apple* shredded
    • 1 medium-sized Granny Smith apple* diced into small cubes

    For the cinnamon sugar topping

    • 1/4 tsp cinnamon
    • 2 tbsp white sugar

    Instructions
     

    • Preheat oven to 425℉/218℃. Line your muffin tin with 12 liners (or 9 tulip liners) and set aside. Chop one of the apples into small cubes, and shred the other one. Set aside.
      1 medium-sized Granny Smith apple*, 1 medium-sized Granny Smith apple*
    • In a medium-sized bowl, add in the dry ingredients. Using a spatula, mix until combined. Set aside.
      1 1/3 cups all-purpose flour, 1 cup large flake oats, 1 tsp baking soda, 1 1/2 tsp baking powder, 1 tbsp cornstarch, 1/4 tsp salt, 1 tsp cinnamon, 1/8 tsp nutmeg, 1/8 tsp cloves
    • In another large bowl, whisk in the wet ingredients; oil, eggs, milk, vanilla, sour cream, and brown sugar. Whisk until well combined.
      3/4 cups light brown sugar*, 1 tbsp vanilla, 1/2 cup oil, 1/3 cup milk, 2 eggs, 3/4 cups full-fat sour cream
    • Add the dry into the wet and using a spatula, gently fold until a soft batter forms.
    • Add in the apples and gently mix until evenly distributed.
      1 medium-sized Granny Smith apple*, 1 medium-sized Granny Smith apple*
    • Evenly divide the batter between 12 liners (for regular muffin liners) or 9 for tulip liners. They should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. In a small glass, mix together cinnamon and sugar. Then sprinkle a bit on top of each muffin.
      1/4 tsp cinnamon, 2 tbsp white sugar
    • Bake the muffins at 425°F for 5 minutes, then lower the oven to 375℉ and continue baking for 18-20 minutes (20-28 minutes if using tulip liners). The muffins are ready when a toothpick inserted comes out clean. I baked mine in tulip liners and they took 32 minutes total exactly.
    • These muffins are best served fresh or next day. They stay good in an airtight container in the refrigerator for up to a week!

    Equipment

    Muffin Tin
    Muffin Liners
    Cookie Scooper
    Gram Scale
    Spatula
    Whisk

    Notes

    Apples* - You can use any kind of apples, I just like a tart apple in these muffins. 
    Brown sugar* - You can use light or dark brown sugar.

    Nutrition

    Serving: 1muffinCalories: 246kcalCarbohydrates: 34gProtein: 4gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 28mgSodium: 162mgPotassium: 81mgFiber: 1gSugar: 16gVitamin A: 49IUVitamin C: 0.01mgCalcium: 61mgIron: 1mg
    Keyword apple oatmeal muffins
    Tried this recipe?Let us know how it was!

    Comments

    1. Ralph Rekemeyer says

      February 02, 2025 at 12:54 pm

      Any sugar free recipes for diabetics

      Reply

    CommentsCancel reply

    Hi, I'm Ania!

    Welcome to Taffey Bakery! Here I share a wide variety of desserts you can create with simple, everyday ingredients. Let’s get to baking!

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