Apple Cinnamon Oat Muffins
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!
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.
Video
Notes
You can also grate your apple if you prefer.
If you don't want an espresso glaze, skip the espresso powder and add ½ teaspoon of vanilla extract for a simple vanilla glaze.
Buttermilk can be subbed with regular milk if preferred.
You could sub in gluten free flour or whole wheat flour if preferred.
Nutrition
Calories: 283kcalCarbohydrates: 46gProtein: 4gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 35mgSodium: 237mgPotassium: 127mgFiber: 2gSugar: 29gVitamin A: 151IUVitamin C: 1mgCalcium: 85mgIron: 1mg
Tried this recipe?Let us know how it was!