Healthy Apple Oatmeal Muffins

Top view of apple oatmeal muffins with cheddar cheese on a cooling rack.

These healthy apple oatmeal muffins are made with fresh apples and rolled oats. They're spiced with cinnamon, and finished with an oat streusel topping. And if you want to add a little cheddar cheese to these healthy apple cinnamon muffins, the instructions include this too.

Course Breakfast / Brunch

Cuisine American

Keyword apple oatmeal muffins

Prep Time 15

Cook Time 25

Oat soaking time 20

Total Time 1

Servings muffins

Calories 241.8kcal

Author Susan Pridmore

Equipment

2 Medium bowl
small bowl
Large bowl
Whisk
Rubber spatula
large spoon
12-cup muffin pan for regular sized muffins
paper muffin cups

Ingredients

Oat Streusel Topping

1 tablespoon unsalted butter, room temperature
2 tablespoons rolled oats
1 teaspoon turbinado sugar or brown sugar

Apple Oatmeal Muffins

1 cup whole milk or 2% milk
1 cup rolled oats (not instant oats or quick oats)
1 ¼ cups (5.5 ounces, 156 grams) all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¾ teaspoon kosher salt or ½ teaspoon sea salt
½ cup unsalted butter melted and slightly cooled
½ cup honey
1 teaspoon fresh lemon juice
1 large egg
1 ¼ cups finely chopped apple (do not remove the peel), see Ingredients Notes in the post for best kinds of apples to use
½ cup grated cheddar cheese (optional)

Instructions

Combine milk and oats in a medium bowl. Set aside for 20 minutes so the oats puffup and soak up some moisture.
Preheat oven to 400°F and fill the muffin tin with paper liners.
Mix together the Oat Streusel Topping in a small bowl and set aside.
Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a medium bowl until well-combined. It’s important to evenly disperse the baking soda and powder through the flour.
Whisk together the melted butter, honey, lemon juice, and egg in a large mixing bowl until combined.
Fold the dry ingredients into the wet ingredients, using a spatula. Be careful not to over-stir, but only enough to completely integrate the dry ingredients.
Add the soaked oats, including any remaining milk, chopped apples, and cheddar cheese (if using) to the batter. Stir with a rubber spatula or wooden spoon only until combined.
Baking Tip: Overworking the batter will make the baked muffins tougher.
Spoon the muffin batter into liners using a large spoon, filling them ⅔ to ¾ full. Divide the Oat Streusel Topping between the muffins.
Bake for 15 - 20 minutes until a toothpick inserted into the center of the muffins comes out clean.

Nutrition