Apple-Oatmeal Muffins recipe

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Ingredients

⅓ cup tightly packed brown sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
1 ½ tablespoons butter, cut into small pieces
2 cups peeled and finely chopped apples
1 teaspoon fresh lemon juice
¾ cup white sugar
½ cup honey
½ cup buttermilk
½ cup oil
2 large eggs
2 teaspoons vanilla extract
1 cup quick-cooking oats
2 cups whole wheat flour
2 ½ teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon baking soda
½ teaspoon nutmeg
½ teaspoon salt

Nutrition Info

224.7 calories
carbohydrate: 36.3 g
cholesterol: 23.5 mg
fat: 8.2 g
fiber: 2.6 g
protein: 3.5 g
saturatedFat: 1.9 g
servingSize: -
sodium: 191.7 mg
sugar: 22 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin tin cups with cupcake papers.

  2. Mix brown sugar, all-purpose flour, and cinnamon together in a small bowl for crumb topping. Add butter and press with the back of a spoon or your fingers to incorporate it into the sugar mixture. Mix until crumbly and set aside.

  3. Toss apples with lemon juice in a large bowl. Mix in sugar, honey, buttermilk, oil, eggs, and vanilla until combined. Stir in oats.

  4. Combine whole wheat flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a smaller bowl. Gently fold flour mixture into the wet ingredients with a large spoon, until flour is just mixed in. Spoon batter into the prepared cupcake papers and sprinkle about 1 teaspoon crumb topping on top of each one.

  5. Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool on a wire rack.

Recipe Yield

18 muffins

Recipe Note

These muffins are great for a fast breakfast. I also put them in lunch boxes instead of cookies. They become even more moist the next day from the apples.

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