Apple Oat Muffins with Cinnamon Oat Streusel

Apple oat muffins come together with simple pantry ingredients, and less than 40 minutes of your time. They’re cozy, warmly spiced, and topped with a buttery cinnamon oat streusel that makes every single bite worth it. No fancy equipment, no complicated steps. Just a really good muffin.

I created these muffins because I wanted something the whole family would actually eat on a busy morning. Something with real texture, real apple flavor, and enough staying power to get everyone through the morning. Applesauce and grated apple work together to keep these muffins incredibly moist, and the rolled oats add a heartiness that sets them apart from a standard muffin. The oat streusel on top is buttery and crisp and honestly the finishing touch that makes these feel special without any extra effort.

If you are already a fan of fruit-forward muffins, my strawberry lemon muffins with streusel follow a similar idea. Big flavor, simple process, and that crumbly topping that everybody loves.

Ingredient Notes and Substitutions

Old Fashioned Rolled Oats: Used in both the muffin batter and the oat streusel. Old fashioned oats give the best texture here. Quick oats can work in a pinch, but the muffins will have a slightly softer, less hearty bite. Do not use steel-cut oats.

Greek Yogurt: Adds moisture and a slight tang that balances the sweetness. Any percentage plain Greek yogurt works. You can swap for sour cream or a plain dairy-free yogurt if needed.

Applesauce: Works with the grated apple to keep these muffins moist and reduces the amount of oil required. Use unsweetened applesauce so you can control the sweetness.

Grated Apple: Use a firmer baking apple like Honeycrisp or Granny Smith. They hold up well and give a more pronounced apple flavor. Softer apples can add too much moisture.

Oil: A neutral oil is best here. Avocado, canola, vegetable, or sunflower oil all work well.

Milk: Any percentage milk works, including plant-based options like oat or almond milk.

How to Make Apple Oat Muffins: Step-by-Step Instructions

1. Preheat the oven to 425 degrees F. Line 12 muffin tins with muffin liners.
2. In a medium mixing bowl, combine the flour, rolled oats, salt, cinnamon, allspice, baking powder, and baking soda. Whisk together and set aside.
3. In a large mixing bowl, beat together the eggs and sugar. Add the oil, applesauce, Greek yogurt, milk, and vanilla extract. Mix until combined. Stir in the grated apples.
4. Pour the dry ingredients into the wet ingredients and stir until just combined. Do not overmix. Let the batter rest for 10 minutes.
5. While the batter rests, make the oat streusel. Combine the brown sugar, flour, rolled oats, and cinnamon in a bowl. Add the cold butter and cut into the mixture with a pasty cutter or fork until the mixture comes together.
6. Divide the batter evenly between the 12 muffin tins. Sprinkle the oat streusel generously over each muffin.
7. Bake at 425 degrees for 5 minutes. Then reduce the heat to 350 degrees F and bake for an additional 13-16 minutes, or until the muffins are fully set and a toothpick comes out clean.
8. Remove from the oven, let cool, and enjoy!

Recipe FAQs

Can I use quick oats instead of old fashioned oats?

 You can use quick oats in a pinch. The muffins will still taste great, but the texture will be a little softer and less chewy. Old fashioned rolled oats give the best hearty result.

Do I need to peel the apples before grating? 

No, you do not need to peel the apples. The skin softens completely as the muffins bake and blends right into the batter. That said, if you prefer to peel them, that works too.

Can I make these ahead of time? 

Yes! These applesauce oat muffins are great for making ahead. Bake a full batch and store them at room temperature for up to 2 days, or in the fridge for up to 5 days. They also freeze well (see below).

Can I freeze these muffins? 

Absolutely. Let the muffins cool completely, then wrap each one individually in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the fridge or warm in the microwave for about 30-45 seconds.

Can I add mix-ins to the batter?

 Yes! Chopped walnuts, pecans, raisins, or even a handful of chocolate chips would all be great additions to these apple cinnamon oat muffins. Fold them in right before adding the batter to the tins.

What is the best apple to use? 

Honeycrisp and Granny Smith are both great choices. They are firm enough to hold their shape during baking and give a strong apple flavor. Avoid softer varieties like Red Delicious, which can add too much moisture and turn mushy.

Do I need to squeeze out extra liquid from the grated apples?

You should just gently squeeze out extra liquid from the grated apples with a paper towel or clean towel. You do not need to remove all the liquid. Just any free standing liquid that was created from the grating process.

How to Store Leftover Muffins

Store muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Because of the moisture from the grated apple and applesauce, I prefer to store mine in the fridge if I know we will not be eating them up in the first 24 hours. Just pop one in the microwave for 20-30 seconds before eating and they taste fresh-baked all over again.

My easy cinnamon apple crisp muffin recipe stores the same way and is another great one to bake ahead for busy mornings.

If you give these apple oat muffins a try, let me know your thoughts in the comments below!

And be sure to tag me on Instagram so I can see your creations.

From my kitchen to yours, happy baking! I hope you love these oatmeal apple muffins as much as we do!

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