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.
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!
For more muffin recipes, try Easy Carrot Muffins, Applesauce Muffins, and Blueberry Oatmeal Muffins.
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Here is why Apple Oatmeal Muffins are so good
- Easy to make - All of the ingredients are simple and no electric mixer required!
- Oats - Lots of hearty chewy oats in these muffins.
- Delicious - These muffins taste so dang good!
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.
These muffins are best served fresh or next day. They stay good in an airtight container in the refrigerator for up to a week!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale. This is how you get the most accurate measurements. You can go from cups to grams in the recipe card below.
- Do not over-mix! A big reason muffins don’t turn out the way you want is because the batter gets over-mixed.
- Shred and dice the apples. I know it's an extra step to do both, but this will give you next level muffin texture!
FAQ
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 for these Apple Oatmeal Muffins.
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.
Check out more oatmeal recipes
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
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 flour, cinnamon, nutmeg, cloves, oats, salt, cornstarch, baking powder, and baking soda. 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 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!
Ralph Rekemeyer says
Any sugar free recipes for diabetics