One Bowl Apple Oat Muffins with Cinnamon

Close up view of a stack of apple muffins with oats.

5 from 1 vote

One Bowl Apple Oat Muffins with Cinnamon

Fresh apples, oats and cinnamon come together in these easy homemade muffins. They're simple enough for everyday baking (just one bowl needed) and perfect for breakfast or snacking.

Prep Time10

Cook Time20

Total Time30

Course: Baked Goods, Breakfast, Brunch, Snack

Cuisine: American

Servings: muffins

Calories: 245kcal

Author: Lori

Equipment

Ingredients

For the muffins:

2 cups all-purpose flour
1 tablespoon + 1 teaspoon baking powder
2 teaspoons apple pie spice
½ teaspoon salt
1 cup buttermilk
2 eggs room temperature
¼ cup vegetable oil
2 tablespoons maple syrup
½ cup brown sugar packed
1 cored apple grated
½ cup old fashioned rolled oats

For the glaze (optional):

1 cup powdered sugar sifted
2-3 teaspoons milk
¼ teaspoon vanilla
½ teaspoon ground cinnamon

Instructions

Muffin Directions

Preheat oven to 375° F.
Grease or place liners in your muffin tins (one 12-cup muffin tin or two 6-cup muffin tins).
In a large mixing bowl, whisk together the flour, baking powder, apple pie spice, and salt.
2 cups all-purpose flour, 1 tablespoon + 1 teaspoon baking powder, 2 teaspoons apple pie spice, ½ teaspoon salt
Add the buttermilk, eggs, oil, maple syrup, and brown sugar. Whisk to combine.
1 cup buttermilk, 2 eggs, ¼ cup vegetable oil, 2 tablespoons maple syrup, ½ cup brown sugar
Fold in the grated apple.
1 cored apple
Fold in the oats.
½ cup old fashioned rolled oats
Fill the muffin tins about ¾ of the way full with the muffin batter, then bake for 15-20 minutes, or until the centers are set and the tops are lightly golden browned. Test for doneness by inserting a toothpick in the center of a muffin - if it comes out clean they're done.
Remove the muffins from the oven and allow to cool for 2-3 minutes before removing from pan. Allow muffins to cool completely on a wire rack.

Optional Glaze Directions

While the muffins are cooling, make the glaze: in a separate bowl, combine the powdered sugar, milk, and cinnamon and whisk until smooth.
1 cup powdered sugar, 2-3 teaspoons milk, ¼ teaspoon vanilla, ½ teaspoon ground cinnamon
Drizzle the glaze over the cooled muffins and serve.

Notes

I prefer to use Granny Smith, Honeycrisp, Braeburn, Fuji or Pink Lady apples for baking, but you can use your favorite.
You can grate the apple with the skin on or peel the apple if preferred.
The grated apple will start to brown after sitting out. I suggest either grating it directly over the mixed batter or toss it with some lemon juice to keep it fresh if you need to grate it ahead of time.
You can swap the apple pie spice for pumpkin pie spice or even Chinese 5 spice. If you don’t have those blends, you can use 1.5 teaspoons of cinnamon + ¼ teaspoon each of nutmeg, allspice, or ginger.
If you don’t have buttermilk, you can make your own by combining 1 cup milk with the juice of 1 lemon. Let the mixture sit for 5 minutes, then pour into the bowl.
Don’t overmix the batter or your muffins will be tough.
Be sure to check the expiration date on your baking powder to make sure it’s fresh.
If you don’t want to use a glaze with these muffins, that’s okay - they’re delicious on their own. You can also serve them warm with some salted butter - so good!
These muffins will stay fresh for 3-4 days when stored in an airtight container. Place a paper towel in the container to trap any moisture.
To freeze: double wrap each cooled muffin with plastic wrap and store in a ziptop freezer bag for up to 2 months. Allow to defrost overnight on the counter or refrigerator.
Nutritional information includes the optional glaze.

Nutrition