These Apple-Oatmeal Muffins are from a recipe I found years ago in an old newspaper clipping. They are spicy, have a sweet streusel topping, and perfect for wrapping individually and throwing in a lunch box. I will add that they are now very moist thanks to Lynn.
High Tops
Here's an older photo. The Apple-Oatmeal Muffins have high tops and are not too sweet, so the streusel topping is definitely an enhancement and not a distraction. I didn't think streusel topping could ever be a distraction until I tried it on gingerbread, but that's another story.
Old Note
This is my old note: I'd be hesitant to make these without the streusel topping because the bottom part is more bread-like than cake-like and the streusel really punches things up. I'm going to make these again with white whole wheat flour. Also, I shredded the apple in the food processor so the muffins wouldn't have chunks.
I think Lynn agreed with me because she made them and gave them 3 stars. I'm glad she left the review because I've given these muffins a make-over. Here's a picture of the new and definitely moist crumb.
Boring Apple Muffin Makeover
I was so sad to read Lynn's review. She said the muffins smelled good, looked pretty, but were overall underwhelming when she shared them at church. I can see how that would happen because this recipe, even though it came from a newspaper clipping, was borderline healthy. Given that, I'm making some changes to make them church-worthy or a little more indulgent. New photos to come! Below is the original recipe. The bolded notes are my changes. The new improved version is in the recipe card.
Streusel Topping:
¼ cup flour
A packed ¼ cup brown sugar
¼ teaspoon cinnamon
2 tablespoons firm butter (try melting and make a note about salted)
Muffins:
¾ cup milk -- Use ½ cup milk and ¼ up sour cream
¼ cup vegetable oil -- increase to ⅓ cup
1 large egg
1 teaspoon vanilla extract -- increase to 1 ½ teaspoons
Carefully measured 1 ⅔ cups all-purpose flour (add a weight)
½ cup oats - old fashioned or quick cooking (not instant)
½ cup granulated sugar -- increase to ½ cup granulated and 2 T. brown
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon cinnamon -- increase to 1 ½ and maybe throw in some allspice. Yum.
1 cup peeled and very finely chopped or shredded apple (use coarsely chopped)
Preheat oven to 400 degree F.
Line a muffin tin with 12 paper liners. (Use squares of parchment paper squashed into muffin cups)
Prepare topping. Stir together flour, brown sugar and cinnamon. With a pastry cutter or two forks, cut in the butter until crumbly. Set aside. I did this in a food processor.
In a medium bowl, whisk together the milk, oil, eggs, and vanilla. In a large bowl, thoroughly stir together the flour, oats, sugar, baking powder, salt and cinnamon. Add liquid mixture and apples to flour mixture. Divide evenly among muffin cups.
Spoon about 1 tablespoon streusel mixture on top of each muffin. Bake for 20 minutes or until golden around edges
Recipe
New Improved Apple Oatmeal Streusel Muffins
Ingredients
Streusel
- ¼ cup flour (30 grams)
- ¼ cup packed brown sugar (50 grams)
- ¼ teaspoon cinnamon
- 2 tablespoons melted butter, salted or add a pinch of salt (28 grams)
Muffins
- ½ cup milk
- ¼ cup sour cream or yogurt
- ⅓ cup vegetable oil, sunflower is a good neutral tasting one
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ⅔ cups all-purpose flour (170 grams)
- ½ cup oats - old fashioned or quick cooking
- ½ cup granulated sugar (100 grams)
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon plus ¼ teaspoon of allspice if desired
- 1 cup peeled and very finely chopped or shredded apple
Instructions
- Preheat oven to 425 degree F.
- Line a muffin tin with 12 paper liners or line with wet squares of parchment paper.
- Prepare topping. Stir together flour, brown sugar and cinnamon. Add melted butter and stir until crumbly. Set aside.
- In a medium bowl, whisk together the milk, sour cream, oil, egg, and vanilla. In a large bowl, thoroughly stir together the flour, oats, sugar, baking powder, salt and spices. Add liquid mixture and apples to flour mixture. Divide evenly among muffin cups.
- Spoon about 1 tablespoon streusel mixture on top of each muffin. Bake for 20 minutes or until golden around edges
- Bake for 5 minutes at 425F, then turn down the heat and bake at 350 for 12 to 15 minutes.
Anna says
Lynn, thanks for your honest review. Based on your experience, I'm making some changes to make the muffins less "healthy-ish" by adding sour cream, increasing the sugar and oil a bit and bumping up the spices. The original muffins were fine, but I want these to be five star and worthy of sharing with friends. New pictures forthcoming.
Lynn says
Very easy to make. Kitchen smelled wonderful while they baked. And they looked great! Took them to a church meeting and couldn’t wait to have one. I was disappointed. Very dry and not as nice of a flavor as I expected. I always go over my ingredients before I go to the next step and before I bake anything. Followed recipe exactly.
Anna says
Thanks Beth! This is another one I need to put in recipe card form.
Beth says
These are delicious!!!
Anna says
Thanks for making them, Sue! This is another one that needs an updated photo.
Sue says
I made these today and they turned out great! The streusel gives them just the sweetness they need and the apple and cinnamon flavors are nice.
I like that they’re not cakey and not too sweet.
Anna says
Kim, thanks for the review! This is another one I need to put in the new recipe format, so I'm glad you tried it and brought it to my attention.
Kim F says
Made a double batch of these terriffic muffins yesterday! Seriously the most gorgeous muffins I have ever made (nice crowns and beautiful streusal topping!). So delicious too. Planning to freeze them and thaw for breakfast at work. Thanks for a another great recipe!
Anna says
Thanks for the comment, Michele! If you like baking muffins, here's a recommendation.
https://www.cookiemadness.net/2010/01/jumbo-chocolate-muffins-with-pumpkin/
Michele says
these are cooling as we speak. might have snuck a bite two seconds ago only to get my mouth burned by melty appley goodness, but that's okay. taste buds grow back, don't they?
can't wait to try more of your recipes :* spiced cocoa muffins are next on my list !
Taryn says
Awesome! These taste so good. Thanks for the recipe 😀
Sister Diane says
Ooh, that's for me! Should Splenda up nicely. And I have a great sugar-free topping recipe somewhere, where you combine Splenda with flour, cinnamon, nuts, and melted butter, and then bake it into crumbles.
Cara says
My husband doesn't like breakfast either, but he will eat muffins. I'll have to try these out! My muffin repetoire isn't very big right now, and I bet the husband would like these.
swissmiss says
i love streusel - it's the best part of the muffin! these look deliciously dense. 🙂
Anna says
Hi Laura,
Thanks for catching that. I am trying to remember to include yields! You should get between 5 and 6 dozen.
Laura says
Hi Anna,
The texture under the streusel topping looks amazing! Tomorrow I'm going to be making the Triple Play Peanut Butter Cookies for my brother in-law's buddy's birthday (they're in Iraq so I will be sending them) and I was wondering if you remember how many cookies the recipe makes? -Thanks.
Anna says
Sue, I hope you try them. I gave half the batch to my friend Sarah. She ate two and her kids ate 4 so I guess they're good muffins.
And yes, the banner no longer has chocolate in it. I'm going to have to fix that!
Sue says
Thanks for posting your muffin recipes. I like muffins that aren't so sweet and cakey, so I'll be sure to try this recipe some day. When my kids were small I made a point of making muffins that were really muffins instead of cupcakes masquerading as muffins. I wanted them to know and appreciate the difference.
As to your non chocolate posts lately. It makes me think of your header which I think you changed a month or more ago. Didn't it change from the chocolate chip look to the peanut (non chocolate) look, or am I imagining that?