Apple Oatmeal Muffins
These Apple Oatmeal Muffins are delicious whole grain muffins studded with tender chunks of apple, the warm flavor of cinnamon, and they’re topped with a crunchy oat streusel! They’re like apple crisp in muffin form!
When my boys were younger, I was on a mission to create quick and easy breakfasts to help get out of the house on time.
These Apple Oatmeal Muffins are a quick and easy breakfast, and perfectly portable in case we’re running late.
Oatmeal is in the regular breakfast rotation, including blueberry overnight oats and baked oatmeal. I had the idea to make these apple muffins for a fun back to school breakfast, and they were an instant hit.
They’re completely reminiscent of our favorite apple crisp with big chunks of apple and that golden brown streusel topping.
The oats are what sets these muffins apart as they’re kiln roasted to give them a delicious, wholesome flavor. They’re rich in dietary fiber and help reduce cholesterol, and they add great texture as well. Â
These muffins are a huge win any way you look at them!
Why you’ll love this recipe:
- These healthy apple crisp muffins are 100% whole grain with whole wheat white flour and a double dose of oatmeal in the muffins and in the streusel.
- They’re studded with tender chunks of apple and the warm flavor of cinnamon for the perfect fall breakfast.
- They’re great for meal prep breakfast and they’re freezer friendly.
How to make apple crumble muffins
These apple crumble muffins are extremely easy to make, and I’ve included step by step instructions below to make things even easier.
There are two components involved — the muffin batter and an oat streusel, with an easy glaze as an optional third component.
Pro tip: Make a double batch and freeze half for later!
See the recipe card below for full instructions.
- Combine the 1 1/4 cup flour, 1/2 cup oats, baking powder, cinnamon, baking soda and salt in a small bowl.
- In a large bowl, vigorously whisk the 3/4 cup brown sugar, oil, and eggs until frothy, about 30 seconds. Whisk in the Greek yogurt and milk until incorporated.
- Add the dry ingredients into the wet ingredients, stirring just until combined, then fold in the apple.
- Place the 1/2 cup flour, 1/4 cup oats, 1/4 cup brown sugar and cinnamon in a small bowl and whisk to combine. Add the cold butter chunks and incorporate into the dry mixture using your fingers, a pastry blender, or two forks until the the mixture resembles pea-sized crumbles. .
- Divide the muffin batter between the (12) muffin cups, then top evenly with the streusel.
- Bake for 18-20 minutes until golden brown and set, and a toothpick inserted into the center comes out clean.
Recipe notes:
- Pro tip: Bake a double batch and freeze half for later!
- Store muffins in an airtight container at room temperature for 3- 5 days.
- Omit the streusel and glaze for a muffin that’s lower in sugar.
More muffin recipes you’ll love:
- Apricot muffins
- Banana muffins
- Carrot oatmeal muffins
- Chocolate quinoa muffins by iFoodReal
- Healthy chocolate zucchini muffins
- Healthy cranberry orange muffins
- Healthy morning glory muffins
- Healthy pumpkin muffins
- Healthy zucchini muffins
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Apple Oatmeal Muffins
Equipment
Ingredients
For the muffins:
- 1 1/4 cups whole wheat white flour
- 1/2 cup old fashioned rolled oats
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup light brown sugar packed
- 1/3 cup oil your favorite
- 2 large eggs room temperature
- 1/2 cup plain Greek yogurt
- 1/4 cup milk dairy or non-dairy
- 1 medium Granny Smith apple peeled, cored, and chopped into 1/2″ chunks
For the Streusel:
- 1/2 cup old fashioned rolled oats
- 1/4 cup white whole wheat flour
- 1/4 cup light brown sugar packed
- 1 teaspoon ground cinnamon
- 3 tablespoons cold unsalted butter cut into small cubes
For the Glaze (optional):
- 1/4 cup powdered sugar
- 1-2 teaspoons skim milk
Instructions
Prepare the muffins:
- Preheat the oven to 350 degrees. Line a standard muffin pan with paper liners or spray the cavities with cooking spray. Set aside.
- Whisk together the 1 1/4 cups flour, 1/2 cup oats, baking powder, cinnamon, baking soda, and salt.1 1/4 cups whole wheat white flour, 1/2 cup old fashioned rolled oats, 1 1/2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1/4 teaspoon baking soda, 1/4 teaspoon salt
- In a large bowl, vigorously whisk the 3/4 cup sugar, oil, and eggs until frothy, about 30 seconds. Whisk in the Greek yogurt and milk until incorporated.3/4 cup light brown sugar, 1/3 cup oil, 2 large eggs, 1/2 cup plain Greek yogurt, 1/4 cup milk
- Add the dry ingredients to the wet ingredients, stirring just until combined, then fold in the apple chunks. Divide the batter evenly between each of the 12 muffin cups.1 medium Granny Smith apple
Prepare the streusel:
- Place the 1/2 cup flour, 1/4 cup oats, 1/4 cup brown sugar and cinnamon in a small bowl and whisk to combine. Add the cold butter chunks and incorporate into the dry mixture using your fingers, a pastry blender, or two forks until the the mixture resembles pea-sized crumbles. Top the batter with the streusel — you may not need all of it.1/2 cup old fashioned rolled oats, 1/4 cup white whole wheat flour, 1/4 cup light brown sugar, 1 teaspoon ground cinnamon, 3 tablespoons cold unsalted butter
- Bake on the middle rack of the oven for 18-20 minutes or until the tops of the muffins spring back when pressed gently, or a toothpick inserted into the center comes out with moist crumbs. Cool on a wire rack for 10 minutes, then remove from the pan and cool completely.
Prepare the glaze (optional):
- Place the powdered sugar in a small bowl. Add 1 teaspoon of milk and stir. Add another 1-2 teaspoons of milk depending on the desired consistency. Spoon a bit of glaze over each muffin and allow to set at room temperature. Enjoy!1/4 cup powdered sugar, 1-2 teaspoons skim milk
Notes
- Pro tip:Â Bake a double batch and freeze half for later!
- Store muffins in an airtight container at room temperature for 3- 5 days.
- Omit the streusel and glaze for a muffin that’s lower in sugar.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
43 Comments on “Apple Oatmeal Muffins”
This is such a fun recipe and so tasty!
Thank you so much!
Do you happen to have the calorie count for these muffins?
I’m working on adding calorie information into my recipes in the very near future, Jackie, but unfortunately I don’t have it at this time.
This recipe looks delicious! Wondering if I can substitute unsweetened applesauce for the greek yogurt? Lactose intolerant! I can substitute the milk with almond milk
Hi Glenda! These should turn out great if you sub the Greek yogurt with applesauce or 1/2 cup more almond milk (3/4 cup total). I’d love to hear how it turns out with the substitutions!
I’ll be trying these muffins soon for sure, Marcie! I’m feeling ready for all of the fall flavors, and these look so hearty with all of those oats! The drizzle on top makes them extra pretty, too!
Thank you, Kristine! I knew these would help get the kids excited for school to start!
The most PERFECT muffins! I love these, Marcie!
Thank you, Cathy! 🙂
These are brilliant! I can’t wait to make them for breakfast and also send them in my kids school lunch!
Thank you so much, Rachael!
yum!! these look amazing marcie, and so ideal for fall. really wish i had a muffin right now Xx
Thank you, Thalia, and I’d love to share one with you!