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

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!

Notes

Apples* - You can use any kind of apples, I just like a tart apple in these muffins.