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–+ servings
A single apple oatmeal muffin with more muffins and a whole apple in the background, cinnamon sticks and scattered oats in the foreground.
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4.34 from 3 votes

Apple Oatmeal Muffins with Buttermilk

These apple oatmeal muffins come together easily by hand - no mixer required. Tangy buttermilk, hearty oats, warm cinnamon, and crisp apples combine in a simple whisk-and-bake batter.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Baking
Cuisine: American
Servings: 12 muffins
Author: Lynne Webb

Ingredients

  • 1 cup buttermilk (see notes for substitution)
  • 1 cup quick-cooking oats
  • 1 cup all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 apple peeled, cored and finely chopped (about 1-1/4 cups)

Instructions

  • Preheat the oven to 425°F.
  • Prepare your muffin pan by lightly greasing the bottom of each cup.
  • Thoroughly combine the buttermilk and oats in a small bowl and set aside.
  • Sift the flour, sugar, baking powder, baking soda, salt and cinnamon together in a medium mixing bowl.
  • Whisk the egg and melted butter together in a large mixing bowl and stir in the buttermilk-oat mixture.
  • Add the dry ingredients and combine thoroughly, then fold in the chopped apple.
  • Fill the muffin tins about 2/3 full with the batter.
  • Bake for 12 to 14 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
  • Remove the muffins from the pan and cool on a rack.

Notes

How to Make a Buttermilk Substitute

Buttermilk adds tenderness and a mild tang to baked goods, but it often comes in larger cartons than you need. To make a quick substitute:
  • Add 1 tablespoon lemon juice or white vinegar to a 1-cup measuring cup.
  • Fill to the 1-cup line with whole or 2% milk (avoid skim or 1%).
  • Stir and let sit for 10 minutes before using.
Makes 1 cup.

Storage Tips

Muffins are best the day they’re baked, but they’ll keep for 2 to 3 days at room temperature.
Let them cool completely, then store in an airtight container lined with a paper towel, spacing them slightly.
For longer storage, freeze in a zip-top bag for up to 2 months and thaw at room temperature.
To reheat, wrap in foil and warm in a 350°F oven for 8 to 10 minutes.

Nutrition

Calories: 113 | Total Fat: 3g | Cholesterol: 21mg | Sodium: 220mg | Carbohydrates: 18g | Fiber: 1g | Sugar: 5g | Protein: 3g