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’re having trouble with muffins sticking to the paper liners, check out my guide 3 Best Muffin Cases That Don’t Stick.
Ingredients and Possible Substitutions
This is just an overview of the ingredients I used to make this recipe, along 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.
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.
Tips and FAQ
What are the best Apples to use for Muffins?
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
Do I need to soak the oats before adding them to the batter?
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.