Apple Oatmeal Streusel Muffins
These Apple Oatmeal Streusel 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! They have a buttery sugar oat streusel that melts and crisps up on top while baking. Yum!
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!
Notes
Apples* - You can use any kind of apples, I just like a tart apple in these muffins to balance the sweetness.