Easy Apple Cinnamon Oatmeal Muffins

Use this apple oatmeal muffins recipe to feature your homegrown apples or those gathered from a local orchard for a true Autumn delight.

With plenty of texture and fiber from the oats and chopped apple, these tender muffins are sure to fuel your busy mornings.

Whether you’re looking for a quick breakfast, afternoon snack, or something to take to a potluck these apple cinnamon oatmeal muffins are sure to do the trick.

Simple Ingredients

There’s nothing fancy or special here at all. Most everything is likely already in your pantry as long as you have some fresh apples. There are, however; a few ways and things you can do differently if desired.

Flour Choices

For ease, this muffin recipe uses basic all-purpose flour. If you want some whole grain, consider substituting half of the white flour with whole wheat flour.

A cup-for-cup gluten free blend would also work delightfully.

Fat Choices

I went with melted butter for ease and flavor. You could use a avocado oil or truly any liquid vegetable oil instead, if desired.

Unsweetened, pureed apple sauce could also be substituted for the fat and works delightfully to add moistness, more sweetness and apple flavor, too!

Liquid Choices

Milk works easily enough and is likely on hand in some form in most households – almond milk, coconut milk will all work as well.

Apple cider or juice will also work in adding more flavor – do note, however; that this will add more sweetness to the recipe which may or may not be a good thing.

Spices

Regular old cinnamon works great and is likely on hand in the kitchen of most bakers but no one is locked into that choice.

Use apple pie spice, nutmeg, cardamom, ginger, etc. whatever you prefer.

Don’t like spice? Feel free to skip it entirely and just have apple muffins.

The Apples

There are all kinds of guides to tell you the kind of apples to use for baking, canning, etc. I worry less about that and more about whatever I have on hand. I’m a big fan of just choosing something local and delicious first and foremost. Use what’s flavorful and you’ll have a delicious final result. If you have more apples than you know what to do with, my apple quick bread is another great way to use them up.

Troubleshooting

The muffins are dry. Overbaking is the most likely cause. Start checking at 20 minutes. Rolled oats absorb moisture as the muffins bake, so pulling them just when the tester comes out clean is important. A minute or two too long makes a noticeable difference.

The muffins are gummy or dense. This usually comes from overmixing. Stir the batter only until the dry ingredients are just incorporated before folding in the apples. The batter should look a little rough and that is fine.

The apple pieces sank to the bottom. Make sure your apple pieces are diced small rather than cut in large chunks. Smaller pieces stay more evenly distributed through the batter.

The oats are too chewy. This recipe uses rolled oats, not quick oats. Quick oats will give you a softer, less distinct texture. Rolled oats give these muffins their hearty bite. Either will work but the texture will be different.

The muffins didn’t rise well. Check the freshness of your baking powder and baking soda. Both lose potency over time and are worth replacing if they’ve been sitting for more than a year.

How to Serve

Like all homemade muffins, there’s no reason to overcomplicate the serving of these. Use them as a basic breakfast alongside a cup of coffee or glass of milk.

Slather muffins with apple butter and/or peanut butter an even more delicious breakfast the whole family will devour.

Tuck them into lunch boxes for an easy grab and go afternoon snack alongside more fresh fruit or a salad.