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A six muffin tin of apple oat muffins with two more muffins stacked on top
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5 from 5 votes

Apple Muffins

The perfect recipe for a quick snack or breakfast! They are filled with apples, cinnamon and oatmeal then topped with a streusel.
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 220kcal
Author: Julie Evink



  • 1 c. all purpose flour
  • 1/2 c. white whole wheat flour
  • 1/4 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/4 c. melted coconut oil cooled slightly
  • 2/3 c. light brown sugar
  • 2 eggs
  • 3/4 c. cooked plain oatmeal see note
  • 1/2 c. unsweetened applesauce
  • 1 c. finely chopped apple I used a Pink Lady and I left the skin on


  • 2 Tbsp all purpose flour
  • 2 Tbsp old fashioned oats
  • 2 Tbsp brown sugar
  • 1/4 c. chopped walnuts
  • 1/4 tsp ground cinnamon
  • 2 Tbsp cold unsalted butter cut into small pieces


  • Preheat oven to 350°F. Grease a 12 count muffin tin and set aside.
  • In a medium bowl, combine flours, salt, cinnamon and baking powder.
  • In a large bowl, whisk coconut oil, brown sugar, eggs, oatmeal and applesauce. Add the dry ingredients and stir until just combined. Stir in chopped apple.
  • Divide the batter between 12 muffin cups.
  • In a separate bowl, combine flour, oats, brown sugar, walnuts and cinnamon. Add the butter. Using your fingers, work the butter into the dry ingredients until it resembles wet sand and clumps together when you press it together. Sprinkle the streusel over the batter in the 12 muffin cups.
  • Bake for 13-15 minutes until a toothpick inserted into the center comes out clean.


  • Make sure that your oatmeal is creamy. If it has been refrigerated and firmed up, whisk in a splash of water to make it creamy again.
  • Don’t overmix your batter or your muffin will be tough. Mix batter until just combined.
  • Use a spring loaded cookie scoop or ice cream scoop to divide the batter in the muffin tin.
  • Muffins are done when you touch the top of the muffin and it springs back or you insert a toothpick in the middle of the muffin and it comes out clean. Do not overbake.
An apple with a great crisp texture will hold up best when baking. For these apple oatmeal muffins I used a Pink Lady and left the skin on for even more texture. Other apples that are best are Granny Smith, Braeburn or Honeycrisp. Any of these apples would be perfect for make easy apple muffins. The apples you want to avoid are the soft textured apples.
Muffins stay fresh at room temperature in an airtight container for a few days. Make sure they are completely cooled before placing in container.
Store in them in the refrigerator in an airtight container for up to one week.
To freeze muffins make sure they are cool then place them in an airtight container or resealable freezer bag. Freeze for up to 3 months. To use, allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave.


Serving: 1g | Calories: 220kcal | Carbohydrates: 32g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 81mg | Potassium: 119mg | Fiber: 1g | Sugar: 16g | Vitamin A: 105IU | Vitamin C: 0.6mg | Calcium: 41mg | Iron: 1.2mg