Apple Cinnamon Oatmeal Muffins Recipe
These Apple Cinnamon Oatmeal Muffins combine tender oats, sweet apples, cinnamon, and vanilla for a warm, comforting breakfast bake.
Equipment
- 1 Large mixing bowl
- 1 Medium mixing bowl
- Whisk
- Wooden spoon or spatula
- Muffin tin (12-cup)
- Muffin liners or parchment squares
- Measuring cups and spoons.
- Knife and cutting board
- Cooling rack
- Ice cream scoop or large spoon (for even portioning)
Ingredients
- 1 cup rolled oats old-fashioned oats
- 1 cup milk whole or 2%
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup brown sugar light or dark
- 1/4 cup granulated sugar
- 1/3 cup neutral oil such as sunflower or canola
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups peeled and diced apples about 1–2 medium apples
- Optional: 1/4 cup chopped walnuts or raisins
Instructions
Step 1: Soak the Oats
- In a large bowl, combine the rolled oats and milk. Stir gently and let them sit for about 10 minutes. This step softens the oats and ensures your muffins turn out moist instead of dry.
Step 2: Preheat and Prepare
- Preheat your oven to 180°C (350°F). Line your muffin tin with paper liners or lightly grease it.
Step 3: Mix the Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. This helps distribute the leavening evenly.
Step 4: Combine Wet Ingredients
- To the soaked oats, add brown sugar, granulated sugar, oil, eggs, and vanilla extract. Whisk until smooth and well combined.
Step 5: Bring It Together
- Add the dry ingredients into the wet mixture. Stir gently with a spatula. Do not overmix. Just fold until you no longer see dry flour.
Step 6: Add the Apples
- Fold in the diced apples and optional walnuts or raisins. The batter will be slightly thick and textured.
Step 7: Fill the Muffin Tin
- Scoop the batter evenly into the muffin cups, filling each about 3/4 full.
Step 8: Bake
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Cool
- Let the muffins rest in the tin for 5 minutes, then transfer to a cooling rack. Try not to eat one immediately… though I never succeed at that.
Notes
- Do not overmix the batter. Stir just until combined.
- Let the oat-and-milk mixture rest fully before adding other ingredients.
- Fill muffin cups evenly for uniform baking.
- Bake in the center of the oven.
- Allow slight cooling before removing from the pan.