These Apple, Oat, and Cinnamon muffins are the ultimate wholesome breakfast or mid-morning treat, with a textured crumb thanks to the addition of porridge oats. This recipe yields 12 bakery style muffins, each one packed with juicy, grated apples and warmed with a generous hit of Cinnamon spice. The buttery golden Streusel topping elevates these Apple and Oat Muffins into something special.
If you love warm, spiced bakes, my Coffee and Walnut Traybake is another staple that pairs perfectly with a morning brew. Using fresh dessert apples is a tip I’ve seen shared often in our Other People’s Kitchens series.
Ingredients
This is an overview of the ingredients I used to make this recipe, with possible alternatives and why I may have used them. A complete list of ingredients and full instructions can be found in the Recipe Card below. Or click the 'Jump to Recipe' button at the top of this post. Tip: Always read through a recipe before you start, to ensure you have all the ingredients and understand the method.
- Self Raising Flour
- Baking powder
- Cinnamon
- Porridge Oats - Blitz jumbo oats if that's all you have
- Soft light brown sugar - I love using brown sugar in my recipes,
- Dessert Apples - Dessert apples have a natural sweetness. Baking apples are often a little tart for my taste.
- Butter - Unsalted and melted
- Egg - Medium sized. Organic and free range, if possible.
- Buttermilk - Plain Yogurt is fine
- Milk - full fat. Semi skimmed is fine
- Vanilla extract
- Streusel Mixture for the topping I've made a large batch of freezer friendly, Crunchy Oat and Nut Streusel Topping that can be used in lots of recipes and is the best streusel topping for muffins.
Instructions for making Oat and Apple Muffins with a crumble top.
Step 1: Preheat the oven to 170 deg (Fan assisted). Place 12 large baking cups onto a baking tray
Step 2: In a separate bowl, mix together the flour, baking powder, cinnamon, oats and sugar.
Step 3: In a separate jug, mix the melted butter, egg, buttermilk, milk and Vanilla Extract. Pour the liquid mix into the bowl of dry ingredients. Grate and add the Apples. Tip: There is no need to peel them. Saves waste.
Step 4: Mix all the ingredients until they are well combined.
Step 5: Using a large spoon or ice-cream scoop, place equal amounts of batter into the Muffin cups to about ¾ full to allow the muffins to rise. Before baking, sprinkle each muffin with the streusel topping.
Step 6: Bake in the centre of the oven for 20 - 25 mins, or until baked with a nice golden colour, testing the centre of the Muffins with a skewer until it comes out clean.
Leave to cool a little before serving.
Other Muffin Recipes you may like.
Apple, Oats and Cinnamon Muffins
Equipment
- 12 large Baking Cups
- 1 Baking tray
Ingredients
- 255 g Self Raising Flour
- 1 level teaspoon baking powder
- ½ teaspoon cinnamon
- 75 g Porridge Oats
- 170 g Soft light brown sugar
- 115 g butter melted
- 1 medium egg
- 140 g Buttermilk or plain Yogurt
- 4 tablespoons milk full fat
- 1 teaspoon vanilla extract
- 2 dessert Apples
- 50 g Streusel Mixture for the topping.
Instructions
- Step 1: Preheat the oven to 170 deg (Fan assisted). Place 12 large baking cups onto a baking tray
- Step 2: In a separate bowl, mix together the flour, baking powder, cinnamon, oats and sugar.255 g Self Raising Flour, 1 level teaspoon baking powder, ½ teaspoon cinnamon, 75 g Porridge Oats, 170 g Soft light brown sugar
- Step 3: In a separate jug, mix the melted butter, egg, buttermilk, milk and vanilla extract. Pour the liquid mix into the bowl of dry ingredients. Grate and add the Apples.115 g butter, 1 medium egg, 140 g Buttermilk, 4 tablespoons milk, 1 teaspoon vanilla extract, 2 dessert Apples
- Step 4: Mix all the ingredients until they are well combined.
- Step 5: Using a large spoon or ice-cream scoop, place equal amounts of batter into the Muffin cups to about ¾ full to allow the muffins to rise. Before baking, sprinkle each muffin with the streusel topping.50 g Streusel Mixture for the topping.
- Step 6: Bake in the centre of the oven for 20 - 25 mins, or until baked with a nice golden colour, testing the centre of the Muffins with a skewer until it comes out clean. Leave to cool a little before serving.
Notes
- For best results, use firm dessert, naturally sweet apples such as Pink Lady, Braeburn. Save food waste by not peeling the apples. This adds texture and natural colour to the muffins
- There is no need to soak the porridge oats before adding them to the muffin batter. If you only have jumbo oats, blitz them for a few seconds in a food processor.
Tips and FAQ
For best results, use firm dessert, naturally sweet apples such as Pink Lady, Braeburn. Save food waste by not peeling the apples. This adds texture and natural colour to the muffins
There is no need to soak the porridge oats before adding them to the muffin batter. If you only have jumbo oats, blitz them for a few seconds in a food processor.
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