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Get a fresh start with Apple Oatmeal Muffins! These muffins freeze well! Make a batch and pop individually wrapped muffins in the freezer. Microwave and enjoy!
UPDATE: Watch the video and get the new and improved Oatmeal Apple Muffins Recipe.
Ingredients for Average Betty’s Apple Oatmeal Muffins:
1 cup quick cooking oats
3/4 cup light sour cream
1/4 cup milk
1/3 cup butter (melted) or canola oil
1 cup light brown sugar
1 cup flour
1 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp vanilla
1/2 tsp salt
1 apple (peeled, shredded – at least 1 cup)
I pledge allegiance to the muffin…
Preheat oven to 375 (F).
In a bowl add sour cream to oats.
Stir in milk. Set aside.
In another bowl, beat two eggs and add vanilla. Set aside.
Peel an apple.
Chop into quarters and remove core.
Use a box grater to grate the apple quarters.
Look at all that juice!
In a large mixing bowl, add brown sugar and whisk to remove any lumps.
Add flour, baking powder, baking soda and salt to brown sugar.
Add cinnamon and nutmeg to mixture and combine.
Create a well in the center of dry mixture.
Pour beaten egg mixture and melted butter into well. NOTE: Make sure melted butter is not hot or it will cook your eggs!
Fold dry mixture into egg mixture until combined. Mixture will be stiff.
Add oat-sour cream-milk combination.
Fold until combined.
Add shredded apple and all juice that comes from it.
See the pool of fresh apple juice?
Stir just until combined and your batter is done.
For insurance, spray muffin tin with a little Canola Oil in the bottom of each hole. You can also use muffin papers.
Fill muffin cups with batter. These muffins are dense and do not rise too much, so fill the cups fairly full, if not brimming :)
These are mini-muffins, but of course you can make regular-sized muffins.
Bake 375 (F) for 20 – 25 minutes.
Allow muffins to cool in tins on a rack for about 10 minutes before attempting to remove from tin. Makes 12 regular sized muffins or 24 mini-muffins.
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Link to the American as Apple Oatmeal Muffins blog post.
Oh, I could do these! I’m a muffin fan big time!
In the nick of time, Ms AB! I’ve got apples, oatmeal, an unopened bag of brown sugar, a house of hungry boys… let the baking begin!! Plus, anytime I can use my fresh nutmeg, I do!
Average Betty says
Hey HoneyB! Let me know if you try them – and take a picture for me!!!
YAY Rebecca! I hope you and your house-full of hungry boys like them – I bet they’ll be even better with fresh nutmeg! let me know how they come out and take a picture for me! :)
Oh Betty….oooh Betty..OOOH BETTY!!
They look ten steps beyond divine!
pepperidge farm made frozen oatmeal apple muffins that were so soft and even a touch healthy–this recipe reminds me of them!
can’t wait to try them, with yogurt instead of sour cream, a real treat in baking.
I substituted yogurt for the sour cream and they came out great. Thanks
Average Betty says
Thank you so much for the sweet words… coming from you, it means everything :)
Hi jigna & Lillian!
Thanks for sharing your substitution idea (yogurt for sour cream) and success… it’s what this site is all about! So awesome!
Beautiful muffins! They look so hearty and perfect for a chilly fall morning. I have to try these!
You had me at the melting butter.
Thank you for the recipe. What a great idea, and looks delicious. I have three toddler, and this would be great to make, and freeze for those days were there is not enough time for breakfast. With the oats and apples I don’t have to feel guilty. Quick, homemade, and no guilt. Yahoo! (ps. Just found your site, totally bookmarking it! Thank you for helping a mom out with great ideas!)
Smells Like Heaven..I mean home ;)
Or is it both? I literally just finished baking these muffins, and I want to eat them so bad. But, at the same time, I don’t want to risk burning my tongue. While these little temptations where in the oven, it made my apartment smell like my childhood: Fresh-baked treats, and love.
-a few moments later-
I just took a bite of the first muffin, and it tastes great! I’m sure they’d taste even better if I didn’t have to substitute a few ingredients here-and-there. What influenced me to make these muffins was: 1) I wanted to surprise my fiance with a fresh breakfast before he went off to work. (2) I had some Quaker Apples&Cinnamon instant oatmeal. I also didn’t have nutmeg, so I added a tiiiiny bit of ground Ginger to the mix. I’m positive that this recipe will taste soo much better with fresh apples, and the other missing ingredients. Thanks so much for the fantastic recipe!