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, their measurements, and instructions can be found at the bottom of this post.

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.

Apple Cinnamon Oatmeal Muffins
Apple Cinnamon Oatmeal Muffins

Try these delicious muffins next!

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Simply Bake

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!
Author: Marsha
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yields: 12 muffins

Ingredients

  • 2 cups (250g) plain/all-purpose flour
  • 1 cup (90g) quick oats
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 2 large eggs
  • ¾ cup (150g) caster/granulated sugar
  • 1 cup (240ml) buttermilk*
  • ½ cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 2 small apples, peeled, cored, and chopped into small chunks

Instructions

  • Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, then set aside.
  • Whisk together the flour, oats, baking powder, salt, and spices. Set aside.
  • 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.
  • 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 the prepared pan (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.

Video

Recipe 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:

Serving: 1muffinCalories: 247kcalCarbohydrates: 34gProtein: 4gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 9gCholesterol: 32mgSodium: 181mgFiber: 2gSugar: 16g

Nutrition information is automatically calculated, so should only be used as an approximation.

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11 Comments

  1. These were delicious! I used two Pink Lady apples(didn’t even peel them) & used the milk & vinegar buttermilk sub. They were perfect! I got 12 regular muffins & 16 mini muffins out of it. Cooked the minis for 13 minutes & the regular for 17. My toddler is already on her second one & I pulled them out 10 minutes ago! This is a winner!

  2. These were oh so yummy. Perfect for a snack or at breakfast with a small bowl of fruit or cottage cheese. I replaced 1/2 the sugar with honey. They are so tender and fluffy. Thank you.

  3. This recipe was perfect for a rainy day in for the the family. It’s an easy enough recipe for even my husband and 4 year old to follow and help out, and the muffins came out beautiful and delicious! Thank you 🙂