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!
Ingredients Notes
Check out this section to see some key ingredients used in this recipe.
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 – 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 – You can use any type of oil.
Oats - Make sure to use rolled oats or large flake oats.
Sour Cream – The secret ingredient that makes these muffins amazing.
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. Shred one apple and cut the second apple into small cubes.
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 the dry ingredients. 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 together for 2-3 minutes until smooth.
Step 5 - Combine dry and wet ingredients. Mix together with a spatula until a soft muffin 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 10 liners filled halfway. 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.
FAQ
How do I store these muffins?
These muffins are best served fresh. They stay fresh at room temperature for up to 3 days, and in an airtight container in the refrigerator for up to 5 days.
Do I have to add sour cream?
Yes! This is one of the main ingredients in this recipe. You can also substitute sour cream for room temperature full-fat yogurt or buttermilk.
Do I have to add oats?
Yes!
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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 the muffin tin with 12 liners (or 10 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 the dry ingredients. 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 and wet ingredients and with a spatula, gently mix until a soft batter forms.
- Add in the apples and gently mix until evenly distributed.
- Evenly divide the batter between the liners. They will be full in regular liners, and about halfway full if using tulip liners. 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 baked mine in tulip liners and they took 32 minutes exactly.
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! 🙂