Apple Oat Muffins
These hearty, wholesome muffins are packed with tender apple chunks and toasted oats, making them the perfect grab-and-go breakfast.
Ingredients
- •1 1/2 cups all-purpose flour (190g)
- •1 cup rolled oats (90g)
- •1/2 cup brown sugar, packed (100g)
- •1 tablespoon baking powder
- •1 teaspoon ground cinnamon
- •1/4 teaspoon salt
- •2 large eggs
- •1/2 cup milk (dairy or soy)
- •1/3 cup vegetable oil
- •1 teaspoon vanilla extract
- •1 1/2 cups peeled and finely diced Granny Smith apples (about 2 medium apples)
Instructions
- 1
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease lightly with non-stick spray.
- 2
In a large bowl, whisk together the flour, rolled oats, brown sugar, baking powder, cinnamon, and salt.
- 3
In a separate medium bowl, whisk the eggs, milk, oil, and vanilla extract until well combined.
- 4
Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined; do not overmix.
- 5
Gently fold in the diced apples until evenly distributed throughout the batter.
- 6
Divide the batter evenly among the 12 muffin cups.
- 7
Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- 8
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
💡 Chef tips
- For a crunchier texture, sprinkle a little extra brown sugar or coarse sugar over the tops of the muffins before baking.
- These muffins store perfectly in an airtight container at room temperature for up to 3 days or can be frozen for up to 2 months.
- If you prefer a nuttier flavor, feel free to fold in 1/2 cup of chopped walnuts or pecans along with the apples.
✅ How it should turn out
The finished muffins should have a golden-brown, slightly crunchy top with a moist, tender crumb that smells warmly of cinnamon and sweet baked apples.