Oatmeal muffins

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Hearty Cinnamon Apple Oatmeal Muffins

Wholesome, moist, and delightfully filling, these oatmeal muffins are a fantastic grab-and-go breakfast or healthy snack. Soaking the oats in milk first gives them a wonderfully soft texture, while cinnamon and sweet chunks of apple make every bite cozy and comforting.

Recipe Overview

  • Prep time: 15 mins
  • Bake time: 18 to 22 mins
  • Servings: 12 muffins

Ingredients

  • The Oat Base:
    • 1 1/2 cups old-fashioned rolled oats
    • 1 cup milk (dairy or plant-based)
  • The Dry Ingredients:
    • 1 cup all-purpose flour (or whole wheat flour)
    • 1/3 cup brown sugar (packed) or coconut sugar
    • 1 tablespoon baking powder
    • 1 1/2 teaspoons ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon salt
  • The Wet Ingredients:
    • 1/3 cup melted butter, coconut oil, or vegetable oil
    • 2 large eggs (room temperature)
    • 1/3 cup honey or pure maple syrup
    • 1 teaspoon vanilla extract
  • The Add-Ins:
    • 1 medium apple (such as Honeycrisp or Granny Smith), peeled and finely diced (about 1 cup)
    • Optional: 1/2 cup chopped pecans, walnuts, or raisins

Step-by-Step Instructions

  1. Preheat and Prep: Preheat your oven to 400°F (200°C). Line a 12-cup standard muffin tin with paper liners or grease generously with non-stick cooking spray.
  2. Soak the Oats: In a medium mixing bowl, combine the rolled oats and milk. Stir well and let sit for 10 to 15 minutes to allow the oats to soften and absorb the liquid.
  3. Mix Dry Ingredients: In a separate large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.
  4. Combine Wet Ingredients: To the bowl with the soaked oats, add the melted butter (or oil), eggs, honey (or maple syrup), and vanilla extract. Whisk thoroughly until smooth.
  5. Bring It Together: Pour the wet oat mixture into the dry ingredients. Gently fold with a spatula just until combined (be careful not to overmix). Fold in the diced apples and nuts or raisins if using.
  6. Fill the Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling them almost to the top for nice domed tops.
  7. Bake: Bake at 400°F for 5 minutes, then—without opening the oven door—reduce the temperature to 350°F (175°C) and bake for an additional 13 to 15 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Helpful Tips

  • Storage: Keep leftovers in an airtight container at room temperature for up to 3 days, or store in the refrigerator for up to a week. They also freeze wonderfully for quick morning breakfasts!
  • Flavor Variations: Feel free to swap the diced apples for blueberries, chocolate chips, or mashed ripe bananas depending on what you have on hand.

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