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Apple Cinnamon Oatmeal Muffins

Apple Cinnamon Oatmeal Muffins – Deliciously moist and fluffy cinnamon-spiced muffins that are loaded with oats and apple chunks. Perfect for an indulgent breakfast or snack!

Apple Cinnamon Oatmeal Muffins

Apple Cinnamon Oatmeal Muffins

I love to enjoy a muffin or two in the mornings for an indulgent breakfast, or even for a delicious on-the-go snack.

These Apple Cinnamon Oatmeal Muffins have been hitting the spot, and satisfying my cravings for early autumn baking, too.

These muffins are moist and fluffy (as well as being a little dense), perfectly spiced with cinnamon, ginger, and nutmeg, and LOADED with apple chunks. I’ve added oats for extra delicious chewiness – YUM!

Looking for more apple cinnamon recipes? See my Apple Cinnamon Blondies, and my Apple Cinnamon Bread.

Apple Cinnamon Oatmeal Muffins

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these muffins. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • Plain/all-purpose flour
  • Quick oats
  • Baking powder
  • Salt
  • Ground cinnamon
  • Ground ginger
  • Ground nutmeg
  • Large eggs
  • Caster/granulated sugar
  • Buttermilk: See my recipe notes below on how to make your own.
  • Vegetable oil
  • Vanilla extract
  • Apples: You’ll need 2 small apples, peeled, cored, and chopped into small chunks.

How to make Apple Cinnamon Oatmeal Muffins

To make these muffins, simply start by whisking together the flour, oats, baking powder, salt, and spices. Set aside.

In a separate large mixing bowl, whisk together the eggs and sugar until thick and light in colour. Add the buttermilk, oil, and vanilla, and whisk until combined.

Add the dry ingredients in thirds and whisk in until just combined – do not overmix. Fold in the apple chunks. The mixture will be thick and somewhat lumpy.

Spoon the mixture into a muffin pan lined with muffin cases (filling to the tops), and bake for 15 – 20 minutes, or until a toothpick inserted into the centre comes out clean.

Allow to cool for 5 – 10 minutes in the pan before transferring them to a wire rack to cool completely.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Apple Cinnamon Oatmeal Muffins
Apple Cinnamon Oatmeal Muffins
Apple Cinnamon Oatmeal Muffins

These Apple Cinnamon Oatmeal Muffins are:

  • deliciously moist and fluffy (whilst still being dense)
  • super quick and easy to throw together
  • perfectly spiced with cinnamonginger, and nutmeg
  • loaded with oats and juicy apple chunks
  • the perfect recipe to start off your early autumn/fall baking!

How long will these muffins last? These muffins will stay fresh stored in an airtight container at room temperature for up to 5 days.

Can I freeze these muffins? Yep! They also freeze well for up to 2 months. Thaw overnight in the fridge, then warm up if desired before eating.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Apple Cinnamon Oatmeal Muffins
Apple Cinnamon Oatmeal Muffins

Try these delicious muffins next!

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Apple Cinnamon Oatmeal Muffins

Apple Cinnamon Oatmeal Muffins

Yield: 12 muffins
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Deliciously moist and fluffy cinnamon-spiced muffins that are loaded with oats and apple chunks. Perfect for an indulgent breakfast or snack!

Ingredients

  • 2 cups (250g) plain/all-purpose flour
  • 1 cup (90g) quick oats
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
  • 3/4 cup (150g) caster/granulated sugar
  • 1 cup (240ml) buttermilk*
  • 1/2 cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 2 small apples - peeled, cored, and chopped into small chunks

Instructions

  1. Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, then set aside.
  2. Whisk together the flour, oats, baking powder, salt, and spices. Set aside.
  3. In a large bowl, whisk together the eggs and sugar until thick and light in colour. Add the buttermilk, oil, and vanilla, and whisk until combined.
  4. Add the dry ingredients in thirds and whisk in until just combined - do not overmix. Fold in the apple chunks. The mixture will be thick and somewhat lumpy.
  5. Spoon the mixture into the prepared pan (filling to the tops), and bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean.
  6. Allow to cool for 5 - 10 minutes in the pan before transferring them to a wire rack to cool completely.

Notes

*To make your own buttermilk, simply add 1 tablespoon of fresh lemon juice or white vinegar to 1 cup (240ml) of milk. Stir to combine, and allow to sit for 5 - 10 minutes until slightly thickened and curdled.

Muffins stay fresh in an airtight container at room temperature for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge.

Nutrition Information:
Yield: 12 muffins Serving Size: 1 muffin
Amount Per Serving: Calories: 247Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 32mgSodium: 181mgCarbohydrates: 34gFiber: 2gSugar: 16gProtein: 4g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

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