Packed with apples, oats, and apple pie spice and topped with a sweet cinnamon glaze, these apple oatmeal muffins are a delicious on-the-go breakfast or after school snack.
Ingredients
For the muffins:
2cupsall-purpose flour
1Tablespoon+ 1 teaspoon baking powder
2teaspoonsapple pie spice
½teaspoonsalt
1cupbuttermilk
2large eggs
¼cupvegetable oil
2Tablespoonsmaple syrup
½cupbrown sugarpacked
1applecored and grated
½cupoatsquick cooking or rolled oats
For the glaze (optional)
1cupconfectioners sugarsifted
2-3teaspoonsmilk
¼teaspoonvanilla extraxt
½teaspoonground cinnamon
Instructions
Preheat your oven to 375°F. Grab a 12-count muffin tin or two 6-count muffin tins. Grease the muffin cups with cooking spray or butter or line them with muffin liners.
Mix the flour, baking powder, apple pie spice, and salt together in a large bowl.
Add the buttermilk, eggs, oil, maple syrup, and brown sugar to the flour mixture. Whisk to combine.
Use a spatula or spoon to fold in the grated apple and the oats gently. Do not overmix.
Spoon batter into muffin tins, filling them about 3/4 of the way full.
Bake for 15-20 minutes, or until the centers are set and the tops are lightly golden brown.
Remove the muffins from the oven and allow them to cool for 5 minutes in the pan, and then move them to a wire rack to finish cooling.
For the optional glaze: In a medium mixing bowl, whisk together the powdered sugar, milk, vanilla, and cinnamon until smooth. Drizzle the glaze over the muffins.
Notes
I like to use Granny Smith or Honeycrisp apples, but you can really use any variety for this particular recipe.
You can grate the apples with the skin on or peel the apples first if you prefer.
Pumpkin pie spice or Chinese 5 spice may be substituted for the apple pie spice.
Muffins will stay fresh for up to 3 days when stored in an airtight container at room temperature.