Soft Apple Cinnamon Breakfast Muffins

If you ask me, there’s nothing quite like the smell of apple and cinnamon wafting through the house on a cool morning.

These breakfast muffins have become a regular weekend treat in our home, bringing together the classic pairing of sweet apples and warm cinnamon spice. The recipe strikes that perfect balance between hearty and light, with tender chunks of fruit tucked into a soft, gently spiced batter.

They’re simple enough to whip up while the coffee’s brewing, but good enough to make any morning feel a bit more special. A light dusting of cinnamon sugar on top adds just the right finishing touch.

These muffins are exactly what you want on a lazy weekend morning – cozy, comforting, and just sweet enough to start your day right.

What Kind of Apples Should I Use?

For breakfast muffins, you’ll want to pick an apple that holds its shape when baked and offers a good balance of sweet and tart flavors. Honeycrisp, Granny Smith, or Pink Lady apples are all great choices for baking – they won’t turn mushy and will give your muffins nice chunks of fruit. If you’re using a sweeter apple like Fuji or Gala, you might want to dial back the sugar in the recipe just a bit. When prepping your apple, make sure to dice it into small, even pieces about 1/4 inch in size so they’ll cook evenly and won’t sink to the bottom of your muffins.

Options for Substitutions

These muffins are pretty forgiving when it comes to swaps! Here are some helpful substitutions you can try:

• Rolled oats: Quick oats work just fine here, or you can use instant oats in a pinch. Just avoid steel-cut oats as they won’t soften properly in this recipe.
• Milk: Any milk works great – dairy or non-dairy! Try almond, oat, or soy milk. If using coconut milk, go for the drinking kind, not the canned version.
• Apple: Any apple variety works well. You can even swap it for pears if you’re in the mood for something different. Just make sure to dice them into similar-sized pieces.
• Flour: All-purpose flour can be replaced with whole wheat flour (though muffins will be denser), or use a 1:1 gluten-free flour blend if needed.
• Brown sugar: White sugar works fine, or try coconut sugar for a different flavor. You could even use maple syrup, just reduce the milk by 2 tablespoons to balance the liquid.
• Olive oil: Any neutral oil works here – try vegetable, canola, or melted coconut oil. Melted butter is also a tasty option!
• Apple sauce: As mentioned in the recipe, one egg works perfectly instead of apple sauce. You could also use mashed banana or 1/4 cup of yogurt.

Watch Out for These Mistakes While Baking

The biggest mistake when making these oat-based muffins is skipping the crucial step of soaking your oats in milk for at least 15 minutes – this ensures your muffins stay moist and tender instead of dense and heavy.

When mixing the wet and dry ingredients, be careful not to overmix the batter; stop as soon as everything is just combined, as excessive stirring will develop the gluten and lead to tough muffins.

Keep a close eye on your apples – if they’re cut too large, they’ll sink to the bottom of your muffins, so aim for small, uniform pieces (about 1/4 inch cubes), and consider tossing them in a bit of the flour mixture before adding to the batter.

For the best texture, make sure your ingredients are at room temperature before starting, and resist the urge to open the oven door while baking, as this can cause your muffins to sink in the middle.

What to Serve With Apple Cinnamon Muffins?

These cozy breakfast muffins pair perfectly with your morning coffee or tea, but there are lots of ways to make them even more special! Try spreading a pat of salted butter on a warm muffin and watch it melt into all the nooks and crannies. For a protein boost that works great for busy mornings, serve these muffins alongside Greek yogurt with a drizzle of honey, or pair them with some scrambled eggs and fresh fruit. If you’re hosting brunch, set out some cream cheese or apple butter as spreading options – both taste amazing with the apple-cinnamon combo.

Storage Instructions

Counter Storage: These apple cinnamon muffins stay fresh at room temperature for 2-3 days when kept in an airtight container. I like to line the container with a paper towel to absorb any extra moisture and keep them from getting too sticky on top.

Refrigerate: Want them to last longer? Pop your muffins in the fridge in a sealed container, and they’ll stay good for up to a week. The paper towel trick works great here too! They might get a bit firmer in the fridge, but that’s totally normal.

Freeze: These muffins are perfect for freezing! Once they’re completely cool, put them in a freezer bag or container and they’ll keep for up to 3 months. I often make a double batch just to freeze some for busy mornings.

Warm Up: When you’re ready to eat a refrigerated or frozen muffin, just pop it in the microwave for 15-20 seconds. If you prefer, you can also let frozen muffins thaw overnight in the fridge. They taste almost like fresh-baked when warmed up!

Preparation Time	20-60 minutes
Cooking Time	25-30 minutes
Total Time	45-90 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 30-40 g
• Fat: 90-100 g
• Carbohydrates: 250-270 g

Ingredients

• 1 1/2 cups old-fashioned oats (160g)
• 1 1/2 cups whole milk (375ml)
• 1 large apple (200g), grated
• 1 tsp vanilla extract
• 1 cup all-purpose flour (130g)
• 2 tsp ground cinnamon
• 3 tsp baking powder
• 1/3 cup packed brown sugar (80g) or any granulated variety
• 1/2 cup light olive oil
• 1/4 cup applesauce (substitute with 1 egg if preferred)

Step 1: Prepare the Oven and Muffin Tin

Preheat your oven to 180°C (350°F).

Prepare a 12-cup muffin tin by greasing it or lining with paper cups so the muffins release easily after baking.

Step 2: Soak the Oats and Grated Apple

• 1 1/2 cups old-fashioned oats (160g)
• 1 large apple (200g), grated
• 1 tsp vanilla extract
• 1 1/2 cups whole milk (375ml)

Grate the large apple using a coarse grater.

In a mixing bowl, combine the old-fashioned oats, grated apple, vanilla extract, and whole milk.

Stir well, then let the mixture soak for at least 20 minutes.

If you have extra time, you can also soak the mixture overnight for even fluffier muffins.

Soaking helps soften the oats and melds the flavors.

Step 3: Mix the Dry Ingredients

• 1 cup all-purpose flour (130g)
• 3 tsp baking powder
• 2 tsp ground cinnamon
• 1/3 cup packed brown sugar (80g) or any granulated variety

While the oat mixture is soaking, combine the all-purpose flour, baking powder, ground cinnamon, and brown sugar in a large mixing bowl.

Use a whisk or fork to ensure the dry ingredients are well blended and any clumps are broken up.

Step 4: Combine Wet Ingredients

• soaked oats, apple, vanilla, and milk mixture from Step 2
• 1/2 cup light olive oil
• 1/4 cup applesauce (substitute with 1 egg if preferred)

Add the light olive oil and applesauce to the bowl with the soaked oat and apple mixture.

Stir thoroughly to ensure everything is evenly combined.

I like to give the mixture a good stir at this stage to make sure the oil is well incorporated, which helps keep the muffins moist.

Step 5: Combine Wet and Dry Mixtures

• mixed wet ingredients from Step 4
• combined dry ingredients from Step 3

Pour the oat and apple wet mixture into the bowl with the dry ingredients.

Gently fold them together using a spatula or large spoon, mixing until just combined.

Take care not to overmix, as this could make the muffins dense.

Step 6: Portion and Bake the Muffins

• batter from Step 5

Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.

Bake in the preheated oven for 25–30 minutes, or until the muffins are golden and spring back when gently pressed in the center.

Let the muffins cool in the tin for 5 minutes before removing.

To make the muffins extra special, I sometimes add a sprinkle of cinnamon sugar on top before baking!