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These apple oatmeal muffins are the kind of cozy goodness that fills your kitchen with the warm scent of cinnamon and sweet apples. Hearty and lightly sweetened with honey, they strike a balance between wholesome and indulgent, thanks to a buttery cinnamon streusel.
about these Apple Oatmeal Muffins
These caramel apple oatmeal muffins were made for chilly mornings and cozy coffee breaks. Old-fashioned oats and finely chopped apples give them a satisfying texture, while a cinnamon streusel on tops adds that bakery finish. They aren’t too sweet though. With honey as a sweetener, the apples and warming spices get to shine, without they being cloyingly sweet. This recipe gives you a muffin that’s a treat, but not an indulgent dessert.
Anytime I have the opportunity to use cardamom and nutmeg alongside cinnamon, you can bet that I am taking it. It just adds that extra warmth and flavor that makes these muffins even more memorable.
I grew up apple-picking in the Midwest, and my grandma always swore by Granny Smith for baking. Back then, I always through they were way too tart and never understood why she didn’t use a sweeter variety in her baking. Now I get it. Those green apples hold their shape, don’t get mushy, and their tartness actually balances out the honey and streusel topping.
You get that nostalgic comfort in every bite – the kind that smells like my grandma’s kitchen in the fall. Make these apple muffins for breakfast, brunch, or a lunchbox treat for kids to help you really celebrate the season.
Why You’ll Love This Recipe
You’ll love these muffins because they’re cozy, not-too-sweet, and bake up tall, tender, and packed with apple flavor.
- Bakery-style domed tops with soft, tender crumbs.
- Naturally sweetened with honey (no refined sugar in the batter).
- Easy to customize! You can fold in nuts, dried fruit, or swap pears for apples.
- Make-ahead friendly for quick breakfasts or lunchboxes.
- Freezer-friendly: The frozen baked muffins will last for up to 3 months.
ingredients
Flour. You will need all-purpose flour for this recipe. Make sure to spoon and level it for the best results to avoid a heavy muffin.
Spices. A combination of ground cinnamon, ground cardamom, and ground nutmeg give this recipe a warm and cozy flavor. You’ll also need a dash of salt to balance out the sweetness.
Sugar. I prefer to use brown sugar for the streusel topping, but you can decide if you prefer light brown sugar or dark brown sugar. We like to use light brown sugar.
Butter. Cold butter is essential for streusel clumps, but you’ll need melted butter for the muffin batter. Use unsalted butter for this recipe. If you prefer to use salted butter, be sure to omit the salt called for in the recipe.
Milk. You can use whole milk, 2% milk, almond milk, or oat milk in this recipe.
Old-fashioned rolled oats. These give the muffins a hearty texture and mild nutty flavor. Soaking them first ensures they soften up without staying chewy. Do not use quick oats.
Baking powder and baking soda. These leavening agents help the muffins rise and stay fluffy.
Honey. Naturally sweetens the muffins and pairs well with the apples and spices.
Egg. Use a large egg for this recipe.
Vanilla extract. You can purchase your own or make homemade vanilla extract!
Apple. Granny Smith apples are the best to use in baking because they hold up well without becoming mushy. Finely chop them so they blend in well with the batter and don’t sink straight to the bottom.
Caramel sauce. This is optional, but it adds a fun caramel flavor to make these muffins taste like caramel apples. Use the thick kind of sauce used for topping ice cream.
this recipe’s must-haves
To make the batter, use bowls from your set of metal mixing bowls (a large mixing bowl and a medium mixing bowl), a whisk, and a spatula. You don’t need a mixer.
You’ll need a sturdy 12-cup muffin pan to bake the batter. Note that this batter is stickier than others, so use parchment liners or paper liners.
A pastry cutter makes quick work of cutting in the butter for the streusel, but a fork or even your fingers will do just fine.
Set out a wire cooling rack to allow the muffins to cool completely without ending up with soggy bottoms.
how to make these Apple Oatmeal Muffins
Soak
In a medium bowl, add milk and oats, stirring to combine. Let the oats soak for about 20 minutes until they puff slightly. If needed, stir again and let them sit for an additional 10 minutes.
Crumble
While the oats soak, make the streusel. Combine flour, cinnamon, sugar, and cold butter in a bowl. Use a pastry cutter or your fingers to work in the butter until pea-sized clumps form. Chill until ready to use.
Make the Batter
In a large bowl, mix flour, baking powder, baking soda, cinnamon, cardamom, salt, and nutmeg.
In a separate bowl, whisk melted butter, honey, egg, and vanilla until combined. Pour the wet mixture into the dry and stir until just combined.
Add the soaked oats and chopped fresh apples. Fold gently just until incorporated. Do not overmix.
Bake
Divide batter evenly into a muffin tin lined with parchment liners, filling them to the top. Sprinkle with chilled streusel topping.
Place the muffins in a preheated oven set to 425°F and bake for 5 minutes. Then reduce the temperature to 350°F and continue baking for 15 to 17 minutes, until the tops are golden and a toothpick comes out clean when inserted in the center.
Cool
Let muffins sit in the pan for 5 to 7 minutes. Transfer to a wire rack to cool completely.
Drizzle
Add caramel sauce over the top, if using. Serve or store as needed.
Tips for Success
- Soak the oats for at least 20 minutes to prevent the batter from drying out.
- Don’t overmix once the oats and apples are added. Stir just until they are combined or the muffins will be dense.
- Start the oven hot (425°F), then reduce the temperature to create those classic tall, domed tops.
- Keep the streusel cold so it holds its crumb texture in the oven.
variations
- If you want to switch things up, try using diced pears instead of apples. They bring a softer texture and a subtle sweetness that works really well with the warm spices in the batter.
- Use apple pie spice instead of the cinnamon, cardamom, and nutmeg called for. You only need 1 1/2 tsp apple pie spice.
- You can also add some chopped pecans or walnuts for a little crunch. Stir them into the batter or sprinkle them into the streusel topping.
- For a slightly healthier version, you can swap in half whole wheat flour for the all-purpose and use maple syrup instead of honey. If you’re keeping things lighter, feel free to skip the streusel topping altogether.
More Muffin Recipes to Try: Honey Blackberry Oatmeal Muffins I Banana Chocolate Chunk Muffins I Mini Chocolate Chip Muffins I Lemon Poppy Seed Muffins
faqs
Can I use quick oats instead of old-fashioned?
Old-fashioned rolled oats give the best texture so we don’t recommend using quick oats for this recipe.
Do I have to soak the oats?
Yes, soaking the oats important for texture. Dry oats will absorb too much moisture while baking, making the muffins dense.
Can I make them dairy-free?
Of course! You can swap the milk for oat or almond milk. Use a dairy-free butter or even coconut oil for the streusel. If you use dairy-free milk, keep an eye on the oats because they might need longer to soak.
Can I make these ahead / freeze?
Yes, you can freeze the baked and cooled muffins individually wrapped in foil. Keep them in a resealable freezer-safe bag for up to 3 months in the freezer. That overnight in the refrigerator, then warm in the microwave for 10 to 15 seconds before serving.
They freeze well so you could even make a double batch so that you can freeze them to enjoy for weeks to come.
What apples should I use if I don’t like Granny Smith?
Honeycrisp or Pink Lady give more sweetness while still holding up to baking well.
Need more inspiration for a sweet treat? Check out my dessert recipes page!
what to serve with these healthy Apple Oatmeal Muffins
For breakfast, these muffins pair well with a savory egg dish to balance their sweetness. You could also add a side of turkey sausage or crispy bacon. For a lighter start, go with a bowl of Greek yogurt topped with sliced apples, a drizzle of honey, and a sprinkle of granola.
At brunch, serve them with a pot of strong coffee or a cozy mug of spiced tea. Apple cider, especially warm and mulled, is a natural fit and really brings out the flavors in the muffins. These also fit in nicely on a brunch board with cheeses, fruits, and spreads.
how to store
Storage: Muffins stay fresh at room temperature for up to 2 days or up to 5 days in the fridge. Keep them in an airtight container lined with a paper towel to absorb excess moisture. Change the towel every couple of days if needed.
Reheat: Warm in the microwave for 10 to 15 seconds to soften before serving.
Freeze: Wrap cooled, baked muffins individually in plastic wrap and store in a freezer bag or airtight container. Freeze up to 3 months.
Thaw: Place them overnight in the fridge before reheating.
More apple recipes to try for fall
If you’re looking for more ways to use up those fall apples, start with this crisp apple fennel salad. It’s fresh, light, and a great way to cut through heavier meals—especially during the cooler months.
For something a little more cozy, mix up an apple cider margarita. It’s a fall twist on a classic cocktail, ideal for weekend sips or holiday get-togethers.
And when you’re planning your holiday menu, make sure to include the caramelized onion apple sausage stuffing. It’s rich, savory, and packed with seasonal flavor.
Homemade apple pie filled cinnamon rolls are made with the fluffiest dough and a rich apple pie filling, then topped with cream cheese frosting.
Finally, if you make this apple oat muffins recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
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apple oatmeal muffins
equipment
- muffin tin
- pastry cutter
ingredients
- 4 ½ Tbsp flour
- ¾ tsp cinnamon
- 3 Tbsp brown sugar
- 6 Tbsp cold unsalted butter cut into ¼” cubes
- 1 cup milk
- 1 cup old-fashioned whole rolled oats
- 1¼ cups all-purpose flour spooned & leveled
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground cardamom
- ½ tsp salt
- 1/4 tsp ground nutmeg
- ½ cup 1 stick unsalted butter, melted and slightly cooled
- ½ cup honey
- 1 large egg at room temperature
- 2 tsp pure vanilla extract
- 1 cup apple finely chopped
- Caramel sauce for drizzling optional
instructions
- In a medium bowl, add milk and oats, stirring to combine. Let the oats soak up the moisture for about 20 minutes until they are puffed up a bit. If the oats don’t soak up any moisture in 20 minutes, stir again and give them another 10 minutes to sit.
- While the oats soak, make the streusel topping. Combine flour, cinnamon, sugar, and butter in a bowl. Use a pastry cutter or your fingers to work in the butter until it forms into clumps (about the size of a pea) and everything is combined. Place in the fridge until ready to use.
- Preheat oven to 425˚F. Line a 12-cup muffin tin with parchment liners or spray with nonstick cooking spray.
- Whisk together flour, baking powder, baking soda, cinnamon, cardamom, salt, and nutmeg in a large bowl. Set aside.
- Whisk together butter, honey, egg, and vanilla in a medium bowl. Pour the wet ingredients into the dry ingredients and stir until just combined.
- Add soaked oats with milk and apples to the bowl. Stir until just combined. Do not overmix.
- Scoop batter into prepared muffin cups, filling all the way to the top. Sprinkle with streusel topping.
- Bake for 5 minutes, then reduce temperature to 350˚F. Bake for another 15 to 17 minutes, until golden brown and cooked through.
- Cool the muffins in the pan for about 5 to 7 minutes, before cooling completely on a wire rack.
- Drizzle with caramel sauce, if desired. Serve or store.
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notes
- Stays fresh for up to 2 days at room temperature or up to 5 days in the refrigerator. Store in an airtight container or resealable bag.
- Line the bottom of the container with a paper towel to absorb excess moisture. Replace the paper towel every 1–2 days if it becomes damp.
- To freeze, wrap each muffin in plastic wrap, then transfer to a freezer bag or airtight container. Freeze for up to 3 months.
- Thaw overnight in the refrigerator before serving.
nutrition
about meghan
Meghan Yager is the recipe developer, food photographer, and creative force behind Cake ‘n Knife, where everyday moments are celebrated with bold, flavor-forward recipes. From cozy cocktails to bold appetizers and indulgent desserts, her approachable style brings people together around food worth sharing. Meghan’s work has been featured by Good Housekeeping, Oprah Daily, Today, Woman’s Day, and The Huffington Post. She lives in Denver, where she brings big flavor and a little sass to every bite.
