Martha Stewart Apple-Oatmeal Muffins

Martha Stewart Apple-Oatmeal Muffins are moist, tender breakfast muffins with diced apple, quick-cooking oats and cinnamon that come together in 45 minutes. Try these easy breakfast ideas for busy school mornings or an afternoon snack, since they use a one-bowl batter and freeze beautifully.

Stir the wet ingredients into the dry ones just until combined and then stop. Overmixing makes the muffins tough and dense instead of soft and tender.

Martha's version uses quick-cooking oats, which soak up the batter's moisture faster than old-fashioned rolled oats. It also leaves the apple in small quarter-inch dice, so every bite gets fruit without weighing down the crumb.

Martha Stewart Apple-Oatmeal Muffins

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

25

minutes

Cooking time

20

minutes

Calories

230

kcal

Quick oats and diced apple make a soft, moist crumb with a lightly springy top. A sprinkle of buttery crumb topping adds a crunchy finish if you want it.

Ingredients

• 1 1/2 cups all-purpose flour
  

• 1 cup quick-cooking oats
  

• 2 1/4 teaspoons baking powder
  

• 1 teaspoon coarse salt
  

• 1/2 teaspoon ground cinnamon
  

• 3/4 cup sugar
  

• 2 large eggs
  

• 1 stick unsalted butter, melted and cooled
  

• 1/2 cup whole milk
  

• 1 Macintosh apple, peeled and cut into ¼-inch dice (1 ¼ cups)
  

• Crumb Topping for Muffins (optional)
  

Directions

• Prep the pan: Preheat the oven to 350°F and line a standard 12-cup muffin tin with baking cups. That way the pan is ready the moment the batter is mixed.
• Mix the dry ingredients: Whisk 1 1/2 cups all-purpose flour, 1 cup quick-cooking oats, 2 1/4 teaspoons baking powder, 1 teaspoon coarse salt and 1/2 teaspoon ground cinnamon in a medium bowl. Whisking spreads the baking powder evenly, so the muffins rise the same all the way across.
• Whisk the wet ingredients: In a separate bowl, whisk 3/4 cup sugar, 2 large eggs, 1 stick melted and cooled unsalted butter and 1/2 cup whole milk. Let the butter cool first so it doesn't scramble the eggs.
• Combine the batters: Stir the wet mixture into the dry ingredients, mixing just until combined. A few small streaks of flour are fine, since they disappear as the muffins bake.
• Fold in the apple: Stir in 1 peeled Macintosh apple cut into 1/4-inch dice, which gives you about 1 1/4 cups. Small pieces spread evenly through the batter, so every muffin gets some fruit.
• Fill the cups: Divide the batter evenly among the muffin cups, using a scant 1/4 cup for each. Then sprinkle on the crumb topping if you're using it.
• Bake and cool: Bake for about 20 minutes, until the tops spring back when lightly touched. Cool in the pan for 5 minutes, then move the muffins to a wire rack to cool completely.

Tools for this recipe

• USA Pan 12-cup muffin pan (set of 2), OXO 11-inch balloon whisk, Checkered Chef cooling racks. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use old-fashioned rolled oats instead of quick oats?

I wouldn't swap them in. This recipe was developed for quick-cooking oats, which soak up the batter's moisture faster than rolled oats. Old-fashioned oats stay chewier and can leave the muffins drier.

What are the best apples for these muffins?

Macintosh is what the recipe uses, and it softens nicely in the oven. Golden Delicious, Granny Smith, Honeycrisp and Pink Lady all bake well too. Keep the dice at 1/4 inch so they cook through in 20 minutes.

How do I store the muffins, and can I freeze them?

Keep them in an airtight container at room temperature for about four days. For longer storage, cool them completely, then freeze them in a freezer-safe bag for up to three months.

Do I have to peel the apple?

No, it comes down to taste. Martha usually peels it, since some apple skins are thicker and stay noticeable in a soft muffin. If you leave the peel on, choose a thin-skinned apple.

Should I add the crumb topping?

It's optional, and the muffins are good both ways. The topping adds a buttery, sugary crunch on top. If you can't decide, bake half the batch plain and half with the crumb topping and compare.