Apple Oatmeal Muffins

Ania

These Apple Oatmeal Muffins make for the perfect breakfast or on-the-go snack. They are soft, fluffy, and full of hearty oats and sweet apple pieces in each bite! You will love these muffins.

5 from 1 vote

Ingredients

For the muffins

1 1/2 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 dark brown sugar
2 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
1/4 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 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 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 1/2 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, 2 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 dark brown sugar, 1 tbsp vanilla, 1/2 cup oil, 1/4 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 375°F for 20-25 minutes in regular liners, or 25-35 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!

Notes