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Apple-Oatmeal Muffins

Rated as 5 out of 5 Stars

"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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50 m servings 225
Original recipe yields 18 servings (18 muffins)


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  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.


  • Cook's Notes:
  • You can use whole milk in place of buttermilk, if preferred.
  • You can place apples into a food processor and pulse until finely chopped.

Nutrition Facts

Per Serving: 225 calories; 8.2 36.3 3.5 23 192 Full nutrition

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Delicious muffins! They have a nice crispness to them from the crumb topping, but the muffins themselves are soft, moist and fluffy, with a good amount of apple flavor. Since I used really sweet...