Apple Oatmeal Muffins

"Very comforting and old-fashioned."
 
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photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns)
photo by Lori P. photo by Lori P.
photo by HappyMom photo by HappyMom
photo by Lori P. photo by Lori P.
photo by Alexander S. photo by Alexander S.
Ready In:
25mins
Ingredients:
11
Yields:
12 muffins
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ingredients

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directions

  • Preheat oven to 400 degrees F.
  • Grease a 12 cup muffin tin.
  • In a mixing bowl, lightly beat eggs; add milk and oil, stirring until just blended.
  • Stir in flour, oats, sugar, baking powder, salt, nutmeg, and cinnamon, mixing until only just moistened (do not overmix).
  • Gently fold in the apples.
  • Spoon batter into the muffin tin, dividing evenly among the cups.
  • Bake in a preheated oven for 15-20 minutes or until a toothpick inserted comes out clean.
  • Cool in pan 5 minutes before removing to a wire rack to finish cooling.
  • Serve warm or cool; store unused portions in an airtight container.

Questions & Replies

  1. Can you please correct this recipe before hundreds more people waste an entire batch of muffins? 1 tablespoon of baking powder is insane. As is an entire teaspoon of salt...
     
  2. My batter is very thin, just a bit thicker than pancake batter. I’m putting them in to bake now. I hope they turn out. The batter tastes great!
     
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Reviews

  1. Just as a note for everyone, the tablespoon of baking powder in the recipe was not an error. When you happen upon a recipe and you think something is in error, it is better to click where it says "Find an error? Send us questions or corrections" because the Zaar forwards an email to the chef asking them about it. I hadn't gotten a mail, or I could have answered this easily. I'm sorry that Ellie2 ended up using the wrong amount and had the muffins turn out bad because of it. I hope next time, there will be a better ending.
     
  2. These old fashioned muffins were just what I have been looking for. The apples gave the muffins a tartness, but not overpowering. I used Granny Smiths'. I loved the density of these muffins too. Warm from the oven, they made a great breakfast treat, and healthy too. Thanks for sharing, Sue.
     
  3. These are quick and easy to prepare. They have kind of a unique flavor since the quantities of cinnamon and nutmeg are reversed from the norm. Thank you for sharing Sue!!! I just ate three of them for lunch. :-))
     
  4. Although I did halve the amount of salt, I should've known better than to also add the amount of baking powder called for. Not quite gross salty, but enough to sort of ruin the united flavours of the final product. Am really annoyed - mostly at myself since I've been baking for a million yrs, and because I really wanted a tasty, hearty apple-crispy-muffin for breakfast tomorrow. Most likely going into the bin. Word to the wise (clearly not me tonight): cut back on the salt and b.powder. And while you're at it, double the cinnamon, halve the nutmeg; that's all backwards.
     
  5. These were terrible, all I tasted was the baking soda, no flavor, reminded me of a diabetic diet muffin:(
     
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Tweaks

  1. Add: 2 more eggs, 5 scoops vanilla chai protein powder, .5 tsp cardamom, and .3 c sugar. Also substituted .5 tsp salt, .5 tsp baking powder, .5 c coconut oil and Swerve instead of sugar.
     
  2. Followed the recipe exactly!
     
  3. Changed up spices, 1tsp cinnamon 1/2 tsp allspice. Add 3 big tbls applesauce, makes the full of flavor and compensates for WWF
     
  4. Thank you so much for this recipe! I was trying to find something to do with all the carrot and apple pulp from my juicer. Instead of the apples, I used about 1 1/2-2 cups of apple/carrot pulp.I also drizzled a little bit of maple flavored agave nectar right after they came out of the oven... yum!! They turned out great!
     
  5. I was very pleased with how these turned out. I used 1/2 cup of egg substitute and 1/2 cup of applesauce in place of the oil to save a few calories. I also used regular oatmeal (not the quick cooking) but that didn't cause any problems. I got six muffins from my Texas-sized muffin cups. Due to their size, I did have to bake them for an extra 10 minutes. This is a keeper and I will make this recipe again. Thanks for posting!
     

RECIPE SUBMITTED BY

I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
 
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