These Apple Oatmeal Muffins are hearty whole-grain muffins filled with tender apple chunks, warm cinnamon, and a crunchy oat streusel—think apple crisp turned into a portable breakfast treat.
When my kids were little I spent a lot of mornings streamlining breakfasts so we could get out the door on time. These Apple Oatmeal Muffins quickly became a go-to: they’re fast to make, freezer-friendly, and perfect for busy school mornings or a grab-and-go snack.
The oats in these muffins give them a satisfying texture and a wholesome flavor that pairs beautifully with cinnamon and bright apple. Using whole white wheat flour keeps them 100% whole grain while still staying light and tender. Top them with the oat streusel for an extra crunch that echoes a classic apple crisp.
Why you’ll love this recipe
- 100% whole grain: white whole wheat flour plus oats in both the batter and streusel for fiber and texture.
- Bright apple pieces and warm cinnamon make these ideal for fall breakfasts, but they’re great year-round.
- Quick to prepare, great for meal prep, and freezer-friendly so you can make a double batch and save some for later.
How to make apple crumble muffins
These muffins are straightforward to prepare. There are two main components: the muffin batter and an oat streusel. An optional simple glaze can be drizzled on top once cooled.
Pro tip: Make a double batch and freeze half—thaw in a lunchbox or microwave for an easy breakfast.
- Mix the dry ingredients for the muffins (flour, oats, baking powder, cinnamon, baking soda, and salt).
- In a large bowl whisk brown sugar, oil, and eggs until frothy, then whisk in yogurt and milk until smooth.
- Fold the dry ingredients into the wet just until combined, then gently fold in the apple chunks.
- For the streusel, whisk flour, oats, brown sugar, and cinnamon; work in cold butter with fingers or a pastry cutter until pea-sized crumbs form.
- Divide batter among 12 muffin cups, top evenly with streusel, and bake until golden and set.
- Allow muffins to cool slightly in the pan, then transfer to a rack to cool completely before glazing (if using).
Recipe card
Yield: 12 muffins • Prep: 15 mins • Cook: 18–20 mins • Total: ~33 mins
Ingredients
For the muffins:
- 1 1/4 cups white whole wheat flour
- 1/2 cup old-fashioned rolled oats
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup light brown sugar, packed
- 1/3 cup oil (neutral-flavored)
- 2 large eggs (room temperature)
- 1/2 cup plain Greek yogurt
- 1/4 cup milk (dairy or non-dairy)
- 1 medium Granny Smith apple, peeled, cored, and chopped into 1/2″ chunks
For the streusel:
- 1/2 cup old-fashioned rolled oats
- 1/4 cup white whole wheat flour
- 1/4 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 3 tablespoons cold unsalted butter, cut into small cubes
For the glaze (optional):
- 1/4 cup powdered sugar
- 1–2 teaspoons skim milk or any milk to reach desired drizzling consistency
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with liners or lightly grease the cups.
- In a bowl whisk together 1 1/4 cups flour, 1/2 cup oats, baking powder, cinnamon, baking soda, and salt.
- In a large bowl whisk the brown sugar, oil, and eggs until frothy (about 30 seconds). Stir in the Greek yogurt and milk until combined.
- Add the dry ingredients to the wet and stir just until combined. Gently fold in the chopped apple.
- Divide the batter evenly among the 12 muffin cups.
- Make the streusel: combine 1/2 cup oats, 1/4 cup flour, 1/4 cup brown sugar, and cinnamon. Cut in the cold butter until the mixture forms pea-sized crumbs. Sprinkle over the muffins (you may not need all the streusel).
- Bake on the middle rack for 18–20 minutes, until the tops spring back when pressed or a toothpick comes out with moist crumbs. Cool in the pan 10 minutes, then transfer to a rack to cool completely.
- To make the optional glaze, whisk powdered sugar with 1 teaspoon milk, adding an extra teaspoon if needed for the right consistency. Drizzle over cooled muffins and let set.
Recipe notes
- Make ahead: Bake a double batch and freeze half for quick breakfasts later.
- Store muffins in an airtight container at room temperature for 3–5 days.
- For a lower-sugar option omit the streusel and glaze.
Nutrition (per muffin, estimated)
Serving: 1 muffin • Calories: 264 kcal • Carbohydrates: 39 g • Protein: 5 g • Fat: 11 g • Fiber: 3 g • Sugar: 22 g
Nutrition is an estimate using a food database and is intended as a guideline only.
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Did you try this recipe? If so, please leave a review and tag @flavorthemoments on social media so I can see your results!