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Baking recipe · from the recipe book

Apple Oat Streusel Muffins with Maple

Tender, moist oat muffins packed with grated and diced apple, warmly spiced with cinnamon and nutmeg, under a crunchy brown-sugar oat streusel.

Apple Oat Streusel Muffins with Maple

Ingredients

  • 1¾ cups140 gOld-fashioned rolled oatsdivided: 110 g for the batter, 30 g for the streusel
  • ¾ cup (180 ml)180 gMilk, 2%
  • 1 cup120 gWhole wheat flour
  • ⅔ cup80 gAll-purpose flourdivided: 60 g for the batter, 20 g for the streusel
  • 1½ medium250 gApplehalf coarsely grated, half cut into small dice
  • ½ cup120 gUnsweetened applesauce
  • ½ cup packed120 gBrown sugardivided: 90 g for the batter, 30 g for the streusel
  • 2 tbsp40 gMaple syrup
  • 2 large100 gEggsroom temperature
  • ¼ cup60 gCanola oil
  • 2 tbsp25 gUnsalted buttermelted
  • 1¾ tsp8 gBaking powder
  • ¾ tsp3 gBaking soda
  • ½ tsp3 gSalt
  • 2 tsp5 gGround cinnamondivided: 4 g for the batter, 1 g for the streusel
  • ½ tsp1 gGround nutmeg
  • 1¼ tsp5 gVanilla extract

Steps

  1. Soak the batter oats: stir 110 g of the oats into the milk in a bowl and let stand 15 minutes to soften.
  2. Meanwhile, heat the oven to 400°F (200°C) and line a 12-cup muffin pan with paper liners.
  3. Prep the apple: coarsely grate half of the apple and cut the other half into small dice.
  4. Make the streusel: in a small bowl, rub together the remaining 30 g of oats, 20 g of the all-purpose flour, 30 g of the brown sugar, 1 g of the cinnamon and the melted butter until clumpy. Set aside.
  5. In a large bowl, whisk the whole wheat flour, the remaining 60 g of all-purpose flour, the baking powder, baking soda, salt, the remaining 4 g of cinnamon and the nutmeg.
  6. In another bowl, whisk the eggs, the remaining 90 g of brown sugar, the maple syrup, canola oil, applesauce and vanilla, then stir in the soaked oat and milk mixture and the grated apple.
  7. Pour the wet mixture into the bowl of whole wheat and all-purpose flour mixture and fold just until no dry streaks remain, then fold in the diced apple.
  8. Divide the batter among the muffin cups and scatter the streusel evenly over the tops.
  9. Bake 20 to 23 minutes, until the tops are golden and a toothpick in the center comes out clean.
  10. Cool in the pan 5 minutes, then move the muffins to a rack and cool at least 15 minutes more before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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