Apple Oatmeal Muffins for Cozy Fall Baking
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There's something about apple muffins in early fall - the scent of cinnamon, the soft crumb, and the sweet-tart bites of fresh apple. These Apple Oatmeal Muffins are simple, wholesome, and ready in about 30 minutes. Perfect for lunchboxes, quick breakfasts, or an afternoon treat with tea.
This is one of our most popular muffin recipes each autumn, and for good reason - they're moist, gently spiced, and freezer-friendly. If you're heading into apple season, this is the recipe to bookmark.
Recipe Overview
- Flavor & Texture: Soft, tender, mildly sweet, and warmly spiced with a subtle nutty oat flavor.
- Skill Level: Beginner-friendly.
- Time: 10 minutes prep, 20 minutes bake.
- Best For: Breakfast, snacks, meal prep & teatime sweets.
- Freezer Friendly: Yes, up to 3 months.
What I Love About These Muffins
When fall leaves are fluttering from the trees, tea breaks or morning meals often include freshly baked, warm-from-the-oven muffins. This year, I longed for a lightly sweetened, healthier apple muffin.
On the same day I was dreaming about fall muffins, I happened into William Sonoma and was immediately drawn to the fall baking display, of course. What caught my eye was a ready-made Apple Oatmeal Muffin mix. I didn't buy the mix, but the idea occupied my thoughts for the next few days until I experimented with flavor combinations and came up with one I loved.
I've now passed them around to dozens of people, even bringing them to a large family gathering. They were super popular, and now I'm bringing this easy-to-make recipe to you, too!
Enjoy!
Stephanie
Key Ingredients (with quick tips)
- Apples: Use firm, sweet-tart varieties like Honeycrisp, Pink Lady, or SweeTango for the best texture and flavor.
- Rolled Oats: Old-fashioned oats add heartiness; quick oats work in a pinch, but the texture will be softer.
- Brown Sugar: Adds depth and moisture; coconut sugar can be substituted for a less processed option.
- Warm Spices: Cinnamon (plus a pinch of nutmeg if you like) creates that cozy, fall-baking aroma.
- Milk: Dairy or non-dairy both work well - oat milk is especially nice here.
How to Make Apple Oatmeal Muffins
Begin by preheating the oven to 350°F and grease or line a muffin tin with paper liners.
Step 1: Grate the apple (peeled or unpeeled) using a box grater.
Step 2: In a bowl, whisk together flour, oats, brown sugar, baking powder, spices, and salt.
Step 3: In another bowl, whisk the eggs, milk, butter, applesauce, & vanilla. Stir in the dry ingredients until just combined and fold in the apples.
Step 4: Spoon the batter into prepared muffin cups. If you want the muffins a bit sweeter, sprinkle additional brown sugar and dry oats on top of each muffin.
Step 5:
Bake for 15-20 minutes. As ovens vary, begin checking at 15 minutes. They are done when a toothpick inserted in the middle comes out mostly clean. Let cool in the tin for 5 minutes before transferring to a cooling rack.
Variations & Swaps
- Make them naturally sweetened by replacing the brown sugar with maple syrup.
- Add chopped pecans or walnuts for crunch.
- Swap ½ cup of flour for whole wheat flour for a nuttier flavor.
- Use pears instead of apples for a late-fall variation.
- Make mini muffins - reduce bake time to 10-12 minutes.
Serving Suggestions
- Enjoy warm with butter and a drizzle of honey.
- Serve with a pot of spiced tea, like cinnamon tea, for an autumn afternoon teatime.
- Add to a back-to-school snack rotation alongside Pantry Staple Banana Oat Muffins or Healthy Baked Oatmeal Cups.
Apple Oatmeal Muffin FAQs
You can use various apple varieties in this recipe. Tart apples like Granny Smith or sweet-tart apples like Honeycrisp are excellent choices as they provide a nice balance of flavor and texture. You can also use Fuji, Gala, or any other apple variety you prefer. I'm using Honeycrisp apples for a sweeter taste.
I prefer rolled oats in this recipe for the best texture, but if quick-cook oats are what you have on hand, by all means use them!
Absolutely! You can use certified gluten-free oats and a gluten-free all-purpose flour blend to make these muffins gluten-free. Be sure to check all your other ingredients to ensure they are gluten-free as well.
Once completely cooled, store in an airtight container at room temperature for 2-3 days or refrigerate for up to 5 days. For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or warm in the microwave for 20-30 seconds.
Yes - simply replace the milk with an equal amount of non-dairy milk such as almond, oat, or soy milk. If you're using a plant-based milk that's unsweetened, you may wish to increase the sugar slightly for balance. The flavor and texture remain just as soft and moist.
It's a matter of preference. Peeling yields a softer, smoother muffin texture. Leaving the peel on adds more fiber and a rustic look, but the peel pieces may be noticeable in the bite.
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Apple Oatmeal Muffins Recipe
Equipment
Ingredients
- 1 ¼ cup all-purpose flour
- 1 cup old fashioned oats
- 3 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ cup butter melted and cooled slightly
- ½ cup brown sugar or ½ cup maple syrup
- ½ cup milk dairy or non-dairy
- ½ cup unsweetened applesauce
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup shredded apple about 1 large apple
Instructions
- Preheat oven to 350°F and prepare a 12-muffin baking tin with non-stick spray or line with paper baking cups, and set aside.
- In a large bowl, whisk together the flour, oats, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
- In a separate bowl, whisk the melted butter (or maple syrup), brown sugar, applesauce, eggs, and vanilla. Mix in the dry ingredients just until moistened but without any dry flour streaks. Fold in the shredded apple.
- Spoon the batter into prepared muffin cups. If you want the muffins a bit sweeter, sprinkle additional brown sugar and dry oats on top of each muffin.
- Bake for 18 to 20 minutes, depending on your oven. Bake until the tops are golden brown and a toothpick inserted in the center comes out mostly clean.
Video
Notes
- Apple choice matters: Firm, sweet-tart apples like Honeycrisp or Pink Lady hold their shape and provide the best flavor balance.
- Oats: Old-fashioned rolled oats are ideal for texture, but quick oats will work in a pinch. Avoid using steel-cut oats unless pre-cooked.
- Dairy-free option: Replace milk with almond, oat, or soy milk for a dairy-free version.
- Gluten-free option: Use a 1-to-1 gluten-free flour blend and certified gluten-free oats.
- Mix-ins: For extra flavor and crunch, add up to ½ cup of chopped nuts, raisins, or dried cranberries.
- Storage: Store in an airtight container at room temperature for 2-3 days, refrigerate for up to 5 days, or freeze up to 3 months. Thaw at room temperature or warm briefly before serving.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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