Description
Delicious and wholesome Apple Oatmeal Muffins with a crunchy cinnamon oat streusel topping. These muffins are tender, flavorful, and perfect for breakfast or a snack, combining the natural sweetness of baking apples with hearty oats and warm spices.
Ingredients
Scale
Topping
- ¼ teaspoon ground cinnamon
- ¼ cup rolled oats old-fashioned
- 1 tablespoon light brown sugar packed
- 2 tablespoons unsalted butter melted
Muffins
- 1 cup milk at room temperature
- 1 teaspoon lemon juice
- 1 ½ cups rolled oats old-fashioned
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 pinch allspice or nutmeg (optional)
- ½ cup light brown sugar packed
- ½ cup sunflower oil
- 1 egg at room temperature
- ½ teaspoon vanilla extract
- 1 cup baking apple chopped
Instructions
- Prepare the topping: Combine ground cinnamon, rolled oats, brown sugar, and melted butter in a small bowl and mix until the mixture forms clumps.
- Chill the topping: Place the topping mixture in the refrigerator to chill while preparing the muffins.
- Soak oats: In a medium bowl, stir lemon juice into the milk and add rolled oats. Let this mixture sit to soak while you prepare the other ingredients.
- Preheat the oven: Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners or grease and flour the cups if not using liners.
- Mix dry ingredients: Sift together the flour, salt, baking soda, baking powder, ground cinnamon, and optional allspice or nutmeg into a large bowl.
- Add sugar to oats: Add the brown sugar to the oat and milk mixture and stir to combine.
- Add wet ingredients: Mix in the oil, egg, and vanilla extract into the oat mixture, stirring gently until everything is incorporated without overmixing.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients, then fold in the chopped apple using a spatula until just combined. Avoid overmixing to keep muffins tender.
- Fill muffin cups: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full.
- Add topping: Sprinkle the chilled oat topping evenly over each muffin.
- Bake: Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Remove the muffins from the oven and allow them to cool on a wire rack before serving.
- Store: Store leftover muffins in an airtight container in the refrigerator and warm briefly before eating, or freeze for up to one month.
Notes
- Oven temperatures and baking times can vary, so keep an eye on your muffins and adjust as needed.
- Using tart baking apples like Granny Smith or slightly sweeter varieties like Honeycrisp or Pink Lady works well for balanced flavor.
- Do not overmix the batter to keep muffins tender and moist.
- Make sure ingredients like the milk and egg are at room temperature to ensure better mixing and texture.
- You can substitute sunflower oil with any neutral vegetable oil if unavailable.
