I couldn’t resist reworking Apple Cinnamon Oatmeal Muffins with quick oats, diced apple and maple syrup into a quick, healthy recipe that hides a little trick you’ll want to know.

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I wasn’t planning on handing out the secret, but these Maple Apple Muffins are too good to hide. I toss quick oats into the mix for that chewy bite and a drizzle of maple syrup gives each crumb a soft, caramel note.

Around here people call them Apple Cinnamon Oatmeal Muffins, and yeah I even stick them under Healthy Muffin Recipes because they feel like breakfast that actually behaves itself. They come out rustic and slightly lumpy, imperfect in a way that makes you want more, not less.

If you like honest, real muffins this one will surprise you.

Ingredients

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Quick oats provides fiber, hold moisture and give muffins a chewy, hearty texture.
All purpose flour builds structure, adds carbs, and keeps crumb tender but not dense.
Brown sugar gives caramel sweetness and moisture, a slightly deeper flavor than white sugar.
Pure maple syrup adds natural sweetness, floral notes and extra moisture without a cloying taste.
Apple bring bright juiciness, fiber and subtle tartness that balance the sweet batter.
Melted butter or neutral oil provides richness, tender crumb and helps brown the tops.
Chopped walnuts or pecans add crunch, healthy fats and a toasty, slightly bitter contrast.

Ingredient Quantities

1 cup quick oats

1 1/4 cups all purpose flour

1/2 cup packed light brown sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp fine salt

1 tsp ground cinnamon

1/4 tsp ground nutmeg (optional)

1 large egg

1 cup milk or buttermilk

1/3 cup pure maple syrup

1/4 cup melted unsalted butter or neutral oil

1 tsp vanilla extract

1 cup peeled and diced apple about 1 medium

1/2 cup chopped walnuts or pecans (optional)

How to Make this

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1. Preheat oven to 375°F (190°C) and line a 12 cup muffin tin with liners or lightly grease the cups.

2. In a large bowl stir together 1 cup quick oats, 1 1/4 cups all purpose flour, 1/2 cup packed light brown sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine salt, 1 tsp ground cinnamon and 1/4 tsp ground nutmeg if using. Make sure dry ingredients are evenly mixed.

3. In a medium bowl whisk 1 large egg with 1 cup milk or buttermilk, 1/3 cup pure maple syrup, 1/4 cup melted unsalted butter or neutral oil and 1 tsp vanilla extract until smooth.

4. Pour the wet mix into the dry ingredients and stir gently with a spatula until just combined. Don’t over mix or the muffins will get tough; a few lumps are fine.

5. Fold in 1 cup peeled and diced apple and 1/2 cup chopped walnuts or pecans if using. If your apples are very firm you can toss them with a little maple syrup first so they don’t draw moisture from the batter.

6. Let the batter rest for 5 to 10 minutes so the quick oats soften a bit; this improves texture and keeps the crumb moist.

7. Divide batter evenly among the muffin cups, filling about three quarters full. If you like, sprinkle a few extra oats or a tiny pinch of brown sugar on top for a crunchy finish.

8. Bake in the preheated oven for 18 to 22 minutes, or until the tops are golden and a toothpick inserted in the center comes out with a few moist crumbs attached.

9. Cool the muffins in the tin for 5 minutes, then transfer to a wire rack to finish cooling. Serve warm or at room temp, and store in an airtight container for up to 3 days or freeze for longer.

Equipment Needed

1. 12 cup muffin tin with liners or lightly greased cups
2. Paper muffin liners or cooking spray
3. Large mixing bowl for the dry ingredients, make sure its roomy
4. Medium mixing bowl for the wet ingredients
5. Measuring cups and measuring spoons
6. Whisk and rubber spatula for stirring, dont over mix
7. Paring knife and cutting board to peel and dice the apple
8. Wire cooling rack and a toothpick or cake tester for doneness
9. Oven mitts and a timer to keep things safe and on time

FAQ

Q: Can I use rolled oats instead of quick oats? A: Yes, but quick oats give a softer crumb. If you only have rolled oats pulse them once or twice in a blender or food processor so they break down a bit, or soak them in the milk for 10 minutes before mixing. Otherwise the muffins can be a bit chewy.

Q: Do I have to use buttermilk or is regular milk ok? A: Regular milk works fine, but buttermilk makes the muffins a touch tangier and more tender. If you want a buttermilk substitute mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit 5 minutes. Room temp liquids help the batter mix smoother.

Q: Can I leave the apple peel on or use frozen apples? A: You can leave the peel on, its extra fiber and saves time, but small dice it so pieces cook evenly. If using frozen apples thaw and drain off excess liquid or they will make the batter soggy.

Q: How do I avoid soggy muffins and know when they are done? A: Don’t overmix the batter or you get dense muffins. Fill the cups about 3/4 full. Bake at 375F 190C for about 18 to 22 minutes, or until a toothpick comes out clean and the top springs back. Let them cool in the tin 5 to 10 minutes, then move to a rack so bottoms don’t steam and get soggy.

Q: Can I make these dairy free or nut free? A: For dairy free use neutral oil or melted coconut oil and a plant milk like almond or oat. For milk-that-mimics-buttermilk add the same 1 tablespoon acid per cup. To make nut free just omit the walnuts or pecans and add 1/4 cup extra oats or seeds if you want texture.

Q: How should I store or freeze the muffins? A: Store at room temp in an airtight container up to 3 days. For longer keep in the fridge up to a week, or freeze cooled muffins up to 3 months in a freezer bag. Reheat from frozen in a 350F 175C oven for 10 to 12 minutes or microwave one for 20 to 35 seconds.

Maple Apple Muffins Recipe Substitutions and Variations

Quick oats: swap for rolled oats (same 1 cup, pulse a few seconds in a food processor so they act like quick oats), or use about 3/4 cup oat flour for a finer crumb but cut back a touch on the milk if batter feels too runny.
All purpose flour: use whole wheat pastry flour 1:1 for a nuttier, slightly denser muffin, or a gluten free 1-to-1 baking blend cup for cup (add 1/4 tsp xanthan gum per cup if the blend doesnt already have it).
Milk or buttermilk: use unsweetened almond, soy or oat milk cup for cup; if the recipe needs buttermilk, stir 1 tbsp vinegar or lemon juice into the non dairy milk and wait 5 minutes before using.
1 large egg: replace with a “flax egg” 1 tbsp ground flax + 3 tbsp water (let sit 5 minutes) for binding, or use 1/4 cup applesauce or mashed banana for moisture and extra sweetness, expect a denser crumb.

Pro Tips

– Let the batter sit the full 5 to 10 minutes so the quick oats soak up liquid. The batter will look thicker, thats normal. If it feels *really* stiff after resting add a tablespoon or two of milk, not a lot, or your muffins will be dry.

– Measure flour the right way: spoon it into the cup and level it off, or even better weigh it (about 150 g for 1 1/4 cups). Too much flour = dense, heavy muffins. Trust me on this one.

– Prep the apples smartly: use a firmer variety, dice fairly small and either toss them with a little lemon juice so they don’t go brown or with a teaspoon of maple syrup or a dusting of cornstarch if they seem watery. That keeps them from drawing all the moisture out of the batter or making soggy pockets.

– Toast the nuts and rough chop them for better flavor and texture. Also sprinkle a pinch of brown sugar and a few oats on top before baking and brush with a little melted butter for a crisp, shiny top. Gives them a bakery vibe.

– Don’t overmix. Fold by hand until you barely see the dry streaks, a few lumps are okay. Overworked batter = chewy muffins. If you want taller domes, make sure your oven is fully preheated and bake on the center rack.

Maple Apple Muffins Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I couldn't resist reworking Apple Cinnamon Oatmeal Muffins with quick oats, diced apple and maple syrup into a quick, healthy recipe that hides a little trick you'll want to know.

Servings

servings

Calories

215

kcal

Equipment: 1. 12 cup muffin tin with liners or lightly greased cups
2. Paper muffin liners or cooking spray
3. Large mixing bowl for the dry ingredients, make sure its roomy
4. Medium mixing bowl for the wet ingredients
5. Measuring cups and measuring spoons
6. Whisk and rubber spatula for stirring, dont over mix
7. Paring knife and cutting board to peel and dice the apple
8. Wire cooling rack and a toothpick or cake tester for doneness
9. Oven mitts and a timer to keep things safe and on time

Ingredients

1 cup quick oats
1 1/4 cups all purpose flour
1/2 cup packed light brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg (optional)
1 large egg
1 cup milk or buttermilk
1/3 cup pure maple syrup
1/4 cup melted unsalted butter or neutral oil
1 tsp vanilla extract
1 cup peeled and diced apple about 1 medium
1/2 cup chopped walnuts or pecans (optional)

Directions

Preheat oven to 375°F (190°C) and line a 12 cup muffin tin with liners or lightly grease the cups.
In a large bowl stir together 1 cup quick oats, 1 1/4 cups all purpose flour, 1/2 cup packed light brown sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine salt, 1 tsp ground cinnamon and 1/4 tsp ground nutmeg if using. Make sure dry ingredients are evenly mixed.
In a medium bowl whisk 1 large egg with 1 cup milk or buttermilk, 1/3 cup pure maple syrup, 1/4 cup melted unsalted butter or neutral oil and 1 tsp vanilla extract until smooth.
Pour the wet mix into the dry ingredients and stir gently with a spatula until just combined. Don't over mix or the muffins will get tough; a few lumps are fine.
Fold in 1 cup peeled and diced apple and 1/2 cup chopped walnuts or pecans if using. If your apples are very firm you can toss them with a little maple syrup first so they don't draw moisture from the batter.
Let the batter rest for 5 to 10 minutes so the quick oats soften a bit; this improves texture and keeps the crumb moist.
Divide batter evenly among the muffin cups, filling about three quarters full. If you like, sprinkle a few extra oats or a tiny pinch of brown sugar on top for a crunchy finish.
Bake in the preheated oven for 18 to 22 minutes, or until the tops are golden and a toothpick inserted in the center comes out with a few moist crumbs attached.
Cool the muffins in the tin for 5 minutes, then transfer to a wire rack to finish cooling. Serve warm or at room temp, and store in an airtight container for up to 3 days or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.