These apple cinnamon oat muffins with espresso glaze are hearty, simple to make, and healthy enough to feel good about eating a few. Loaded with oats and apples for a perfect breakfast or snack!
Apple cinnamon oat muffins are warmly spiced, perfectly moist and sweet without feeling too heavy. The espresso glaze pairs so perfectly with the apples and cinnamon, or skip that part and still enjoy the oat crumble on top.
For more apple recipes, try my apple crumble for two or my apple crumble cheesecake bars.
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Why You Will Love This Recipe
- ONLY ONE BOWL: I love a recipe that only requires one mixing bowl, so you aren't left with a bunch of dishes.
- QUICK & EASY: These muffins are made with mostly staple pantry ingredients, and can be made in less than an hour.
- WARM FLAVORS: I love the cinnamon & sugar apples paired with the warm, hearty oats.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Oats: I used old-fashioned oats.
- Buttermilk: I always prefer to use buttermilk when I have it, but regular milk will work fine also.
- Oil: I used coconut oil, but any neutral cooking oil will work.
- Eggs: Make sure you take them out and allow to come to room temperature before starting.
- Apples: I used granny smith, but whatever you have or love will be great!
- Instant Espresso Powder: I get mine in the baking aisle, but you could also skip this and add vanilla extract for a vanilla glaze.
Step by Step Instructions
- Step 1: Pour oats and buttermilk in a large bowl, allow to sit and absorb for 10 minutes if you have the time.
- Step 2: Add the oil, brown sugar, eggs and vanilla. Mix until combined.
- Step 3: Stir in the baking powder, baking soda, salt, cinnamon, nutmeg and flour until just combined.
- Step 4: Fold in the diced apples.
- Step 5: Divide the batter into the prepared muffin cups, I like to fill mine very full so they raise larger. Let them sit while you prepare the oat crumble.
- Step 6: Mix together the oats, flour, brown sugar and cinnamon. Add melted butter and mix until like wet sand. Sprinkle on top of muffin batter.
- Step 7: Bake for 17-20 minutes, or until a light golden brown rim has formed along the edges. Allow to cool.
- Step 8: Mix together espresso powder and warm water. Add in powdered sugar and milk and whisk. Drizzle over cooled muffins.
Expert Baking Tips
- Buttermilk can be subbed with regular milk, sour cream or greek yogurt. If using sour cream or greek yogurt don't worry about soaking the oats first.
- If you don't want an espresso glaze, skip the espresso powder and add ½ teaspoon of vanilla extract for a simple vanilla glaze.
- You could sub in gluten free flour or whole wheat flour if preferred.
FAQ
Yes, that will work fine too!
I love a simple sprinkle of powdered sugar like I did on these cinnamon streusel muffins.
Yes, this recipe is very similar to my blackberry oatmeal muffins, and l think subbing in other berries or stone fruits would be great too!
Storing & Freezing
These apple cinnamon oat muffins can be stored in an airtight container at room temperature for 3-4 days while remaining fresh. Keep in mind that the tops of the muffins will start to soften once in a sealed container.
I love freezing my muffins and pulling them out for a quick on the go breakfast. You can store them all together in a large ziplock bag or airtight container, or place them in individual bags so you can grab one every time you want one.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Apple Cinnamon Oat Muffins
Ingredients
Apple Cinnamon Oat Muffins
- 1½ cups (150 g) old-fashioned oats
- 1 cup (240 g) buttermilk room temp
- ⅓ cup (78.86 ml) neutral oil I used melted coconut
- 1 cup (220 g) brown sugar I use dark usually
- 2 large eggs room temp
- 1 teaspoon vanilla
- 2 teaspoons baking powder
- ½ teaspoons (0.5 teaspoons) baking soda
- ½ teaspoons (0.5 teaspoons) salt
- 1½ teaspoons (1.5 teaspoons) cinnamon
- ¼ teaspoon (0.25 teaspoon) nutmeg
- 1 cup (140 g) all-purpose flour
- 1 medium apple, diced small
Oat Topping
- 3 tablespoons (3 tablespoons) oats
- ⅓ cup (45 g) all-purpose flour
- 3 tablespoons brown sugar
- ½ teaspoon (0.5 teaspoon) cinnamon
- 3 tablespoons melted butter
Espresso Glaze
- 1 teaspoon instant espresso powder
- 1 tablespoon warm water
- 1 cup (120 g) powdered sugar
- 1-2 tablespoons (1 tablespoons) milk
Instructions
- Preheat the oven to 375 F. Line a 12-cup muffin tin with paper liners.
- Pour oats and buttermilk in a large bowl, allow to sit and absorb for 10 minutes if you have the time.
- Add the oil, brown sugar, eggs and vanilla. Mix until combined.
- Stir in the baking powder, baking soda, salt, cinnamon, nutmeg and flour until just combined. Fold in the diced apples.
- Divide the batter into the prepared muffin cups, I like to fill mine very full so they raise larger. Let them sit while you prepare the oat crumble.
- Mix together the oats, flour, brown sugar and cinnamon. Add melted butter and mix until like wet sand. Sprinkle on top of muffin batter.
- Bake for 17-20 minutes, or until a light golden brown rim has formed along the edges. Allow to cool.
- Mix together espresso powder and warm water. Add in powdered sugar and milk and whisk. Drizzle over cooled muffins.
Sandy
A great muffin, easy to put together! Love the chunks of apple and yummy topping!
Hannah
These were fantastic! I used vanilla bean paste instead the glaze instead of making an espresso glaze so my two year old could have them and he gobbled them up! Definitely will make again!
Brooke Homec
I'm so happy to hear that! Thank you Hannah!
Bailey
The taste of fall in a muffin! So cozy and delicious!
Cathy Fisher
Love these muffins, but can you please clarify the amount of baking powder and cinnamon?The recipe says 2 teaspoons (1 teaspoon). It does the same thing under cinnamon, 1 1/2 teaspoon (1/2 teaspoon)
Thank you!
Brooke Homec
I'm so sorry.. not sure why that was happening.. I fixed it!
Wendy C
Yummy muffins! So easy to put together. I have been seeing them on IG and I just had to make them. So glad I did!
Darcie Cooperman
These were so easy and delicious! I skipped both the crumble and the glaze to cut down on the sugar for a breakfast option for my boys. I couldn’t believe how yummy they were on their own. Will be on repeat for sure!