A delicious way to start the day is with these Apple Cinnamon Oatmeal Muffins. They are moist, slightly sweet and full of flavor!
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I’ve been on a breakfast kick as you can see! I just absolutely love having a variety of muffins in the freezer so that the kids can pull them out when they like to have one for breakfast!
You had to of known that I would be making an apple cinnamon oatmeal muffin especially after I made these blueberry ones and these pumpkin muffins!
These Apple Cinnamon Oatmeal Muffins are equally good!
To make these muffins I simply followed my basic recipe and added a touch more cinnamon and of course apples to them!
The crumb topping I went a little further and added oats to it as well! It was definitely an added bonus to the top!
HOW TO MAKE THE MUFFINS:
Ingredients:
- Flour: Binds all of these ingredients together.
- Butter and Eggs. Adds moisture and flavor to the muffins.
- Old Fashioned Oats: A little touch of whole grains that adds texture and a little heartiness to the muffin.
- Brown sugar: Gives these a touch of sweetness.
- Ground cinnamon: Helps bring out that traditional apple flavor!
- Powdered sugar: Makes the glaze extra thick and beautiful!
- Fresh apples: The perfect fruit to bake up and adds a touch of sweetness to the muffins.
Directions:
- Preheat oven to 400 ℉. Line muffin pan with liners. Set aside.
- FOR THE MUFFINS: In large bowl add butter, milk, eggs, vanilla and brown sugar. Whisk together until completely incorporated.
- Add in flour, oats, baking soda and cinnamon. Stir in apples until combined.
- Scoop into muffin liners. Set aside.
- FOR THE TOPPING: In small bowl add butter, flour, sugar, oats and cinnamon. Stir together.
- Sprinkle the top of each muffin with a little of the topping mixture.
- Bake for 12-15 minutes. Cool.
- FOR THE OPTIONAL DRIZZLE: Whisk together powdered sugar and milk.
- Drizzle over muffins.
- Serve and ENJOY!
NOTES & STORAGE:
- Start off with a good liner. I have tried several but so far lately it seems these parchment paper liners are working the best.
- Moisture is key to making these muffins soft and delicious! So don’t skip on the milk and yogurt.
- You can make a variety of these such as these Blueberry Oatmeal Muffins.
- TO STORE MUFFINS: Place in an airtight container on counter top for up to 3 days. In refrigerator for up to 6 days. In freezer for up to 2 months.
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Apple Cinnamon Oatmeal Muffins
Video
Ingredients
For the muffins:
- 2 large eggs room temperature
- 1 cup milk room temperature
- 1/2 cup non-fat plain Greek yogurt
- 1 teaspoon pure vanilla extract
- 1/2 cup brown sugar packed
- 1 stick unsalted butter melted
- 2 cups all-purpose flour
- 1/2 cup old fashioned oats
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 1/2 cups apples diced
FOR THE TOPPING:
- 4 tablespoons unsalted butter melted
- 3 tablespoons all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon old fashioned oats
- 1/2 teaspoon ground cinnamon
For the drizzle:
- 1/2 cup powdered sugar
- 1 tablespoon milk
Instructions
- Preheat oven to 400 ℉. Line muffin pan with liners. Set aside.
- In large bowl add eggs, milk, yogurt, vanilla, brown sugar, and butter. Whisk together until completely incorporated.
- Add in flour, oats, baking soda and cinnamon. Stir in apples until combined.
- Scoop into muffin liners. Set aside.
- In small bowl add melted butter, flour, brown sugar, oats and cinnamon. Stir together.
- Sprinkle the top of each muffin with a little of the topping mixture.
- Bake for 12 minutes.
- Serve warm and ENJOY!
Wendy Klik
With just a drizzle of glaze. YUM
Moriah Doran
So, where is the cinnamon?
Nancy P.
Thank you so much for pointing that out! Fixed it!
Amy Cooley
What did you drizzle on them?
Nancy P.
I drizzled just a simple glaze. 1/2 cup powdered sugar. 1/2 tablespoon milk. Whisk together (should be thick) Then drizzle over the muffins!
Laura
Your videos don’t load on any of these oatmeal muffin recipes…
Nancy Piran
I’m sorry to hear you are having trouble viewing it, Laura. The video is located in the recipe card, right underneath the recipe. Hope this helps!
Cherie Krueger
Chose this recipe specifically because it looked healthier than some l’ve seen, yet the icing drizzle looked like it might entice kids to eat it, Since it was being made as a treat for a kids group, that was important. I followed the recipe exactly, but my muffins look MUCH darker than yours. ( They were not burnt or even over baked. Your timing was followed but it seemed like they could have baked Ionger.) I doubled the recipe, so that meant increasing the cinnamon to 4 teaspoons, which now seems too much. I was disappointed that the icing was difficult to “drizzle.” I would have appreciated some guidance as to how you actually did that. I wondered if a piping bag was needed?
Nancy Piran
Hi Cherie! The amount of cinnamon will absolutely affect the color of the batter and muffins. We found that 2 tsp worked well for us. If doubling the full recipe, it really shouldn’t of affected the color that much more but it could be the brand of cinnamon. I typically use the one from Aldi. If the glaze isn’t thin enough to drizzle, simple add a splash of milk to thin it out to drizzle consistency. To drizzle you could use a spoon or a piping bag. Any method works fine. Enjoy!