Apple Oatmeal Streusel Muffins are so good! They have hearty oats and sweet apple pieces in each bite! Before baking, the muffins are sprinkled with an oat streusel that melts and crisps up on top while baking. Yummy!
These muffins are so dang good! They have sweet apples inside each bite.
The muffins come together in a few easy steps with simple ingredients. Let's get to baking!
For more muffin recipes, try Chocolate Chip Streusel Muffins, Pecan Banana Muffins, and Double Chocolate Muffins.
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 and cannot be substituted for any other.
Brown sugar – I used dark brown sugar, but light brown sugar works as well!
Cornstarch – Used to enhance the texture.
Cinnamon - Adds a lot of depth to the flavour! 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. You can use any type of oil, but flavoured ones will slightly change the taste.
Oats - Make sure to use rolled oats, also known as large flake oats. Quick oats will not work for this recipe!
Sour Cream – The secret ingredient that makes these muffins so soft and moist! This also stabilizes the muffins and brings out soo much texture.
Step by step instructions
Here is how to make and bake these Apple Oatmeal Streusel 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 and set aside. I used tulip liners, which result in a taller muffin and makes 9 muffins total. If you need a recommendation, this is my favourite tin. Shred one apple, and cut the second apple into small cubes. Using both shredded and diced apples allows for an incredible texture in the muffin. If you only want to shred or dice them, you can do that too.
Step 2 – Make the streusel. In a medium sized bowl, add flour, white sugar, brown sugar, oats, cinnamon, and softened butter. Using your hands, mix this until crumbly and combined. Set aside while you make the muffin batter.
Step 3 – Mix together dry ingredients. In a medium-sized bowl, add in flour, cinnamon, nutmeg, cloves, oats, salt, cornstarch, baking powder, and baking soda. Using a spatula, mix until just completely combined.
Step 4 – Whisk wet ingredients. In a large bowl, whisk oil, eggs, milk, vanilla, sour cream, and brown sugar. Whisk until well combined.
Step 5 - Combine dry and wet ingredients. Add the dry into the wet and using a spatula, gently fold until a soft batter forms.
Step 6 - Add in apples. Mix in the shredded and diced apples until evenly distributed amongst the batter.
Step 7 – Scoop. Evenly divide the batter between 12 liners in regular liners, they should all the way full. If using tulip liners, you will have 9 liners. Using a cookie scooper helps big time to minimize the mess. Sprinkle a handful of streusel on top of each muffin.
Step 8 – Bake. Bake the muffins at 375°F for 20-28 minutes in regular liners, and 30-35 minutes in tulip liners. The muffins are ready when a toothpick inserted comes out clean.
These muffins stay fresh covered at room temperature for up to 3 days, and in an airtight container in the refrigerator for up to a week!
These muffins stay fresh covered at room temperature for up to 3 days, and 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. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
- Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
- Use large-flake oats. This will give you the best texture of muffin.
- 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!
Do I have to add apples?
No! You can add in something else like chocolate chips. If you want to
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Apple Oatmeal Streusel Muffins
Ingredients
For the muffins
- 1 1/2 cups all-purpose flour
- 1 cup rolled oats or large flake/old-fashioned oats
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tbsp cornstarch
- 1/4 tsp salt
- 3/4 cups dark brown sugar
- 2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp cloves
- 1 tbsp vanilla
- 1/2 cup oil
- 3/4 cups full-fat sour cream room temperature
- 1/4 cup milk room temperature
- 2 large eggs room temperature
- 1 medium-sized apple shredded
- 1 medium-sized apple diced into small cubes
For the streusel
- 1/2 cup all-purpose flour
- 4 tbsp unsalted butter softened
- 1/4 cup white sugar
- 2 tbsp dark brown sugar
- 1/4 cup rolled oats or large flake/old-fashioned oats
- 1/2 tsp cinnamon
Instructions
For the streusel
- In a medium-sized bowl, add flour, white sugar, dark brown sugar, cinnamon, rolled oats, and softened butter. Using your hands, mix this until crumbly and combined. Set aside while you make the muffin batter.1/2 cup all-purpose flour, 4 tbsp unsalted butter, 1/4 cup white sugar, 2 tbsp dark brown sugar, 1/4 cup rolled oats, 1/2 tsp cinnamon
For the muffins
- Preheat oven to 375℉/190℃. 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 apple, 1 medium-sized 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 1/2 cups all-purpose flour, 1 cup rolled oats, 1 tsp baking soda, 1 1/2 tsp baking powder, 1 tbsp cornstarch, 2 tsp cinnamon, 1/8 tsp nutmeg, 1/8 tsp cloves, 1/4 tsp salt
- In another large bowl, whisk oil, eggs, milk, vanilla, sour cream, and brown sugar. Whisk until well combined.3/4 cups dark brown sugar, 1 tbsp vanilla, 1/2 cup oil, 3/4 cups full-fat sour cream, 1/4 cup milk, 2 large eggs
- 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.
- 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. Sprinkle a handful of streusel on top of each muffin.
- Bake the muffins at 375°F for 20-28 minutes in regular liners, or 30-35 minutes in tulip liners. The muffins are ready when a toothpick inserted comes out clean. I did tulip liners and mine took 32 minutes.
- These muffins stay fresh covered at room temperature for up to 3 days, and in an airtight container in the refrigerator for up to a week!
Sarah says
Is there something we can sub for the sour cream to make these dairy free?
Ania says
Hi Sarah! You can substitute with applesauce instead. Enjoy 🙂
tiffany.romero@hotmail.com says
I have been on the lookout for a great oatmeal breakfast muffin and I believe I have found it. The muffins are moist, light, and delicious!! Great recipe, thank you.
Ania says
Hi Tiffany! I'm so happy that you enjoy the muffins, thank you for sharing! 🙂