Apple Oatmeal Muffins (Printer-Friendly Version)
Fluffy muffins bursting with Honeycrisp apples, oats, and cinnamon for a wholesome start.
# What You'll Need:
→ Dry Ingredients
01 -
1½ cups all-purpose flour
02 -
1 cup old-fashioned rolled oats
03 -
1 teaspoon baking powder
04 -
½ teaspoon baking soda
05 -
½ teaspoon salt
06 -
1½ teaspoons ground cinnamon
07 -
½ teaspoon ground nutmeg
08 -
½ cup packed brown sugar
→ Wet Ingredients
09 -
1 cup whole milk
10 -
1 large egg
11 -
⅓ cup vegetable oil
12 -
1 teaspoon pure vanilla extract
→ Produce
13 -
2 medium Honeycrisp apples, peeled and finely chopped
# Steps to Follow:
01 -
Combine rolled oats and whole milk in a medium bowl and let soak for at least 15 minutes to soften oats and ensure moist texture.
02 -
In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and brown sugar until evenly incorporated and lump-free.
03 -
Beat the egg lightly in a separate bowl, then whisk in vegetable oil and vanilla extract until fully blended.
04 -
Add the soaked oats mixture and wet ingredients to the dry ingredients. Fold gently until just combined to avoid dense muffins.
05 -
Fold in the finely chopped Honeycrisp apples, distributing them evenly throughout the batter.
06 -
Divide batter evenly among a greased or lined 12-cup muffin tin. Bake in a preheated oven at 375°F (190°C) for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
07 -
Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
# Additional Tips:
01 -
Dice apples uniformly to about ¼-inch pieces for consistent baking and to prevent soggy pockets.
02 -
Do not overmix the batter; stir only until no dry streaks remain to maintain tender muffins.
03 -
Soaking oats properly ensures a soft, moist crumb without chewy bits.
04 -
For a bakery-style finish, sprinkle coarse sugar or extra oats on top before baking.