Martha Stewart’s Apple Oatmeal Muffins are the ultimate cozy breakfast bake — hearty, fragrant, and filled with real apple goodness. The blend of oats, cinnamon, and diced Macintosh apples gives these muffins a rustic texture and natural sweetness that’s perfect for fall mornings or anytime you crave homemade comfort. Whether you enjoy them warm from the oven or as a grab-and-go snack, these muffins taste just like something fresh from Martha’s own kitchen.
Why Everyone Will Love This Recipe
- Simple and satisfying: Made with wholesome ingredients and pantry staples.
- Warm and cozy flavor: Cinnamon and apples bring a nostalgic homemade aroma.
- Perfect texture: Moist and fluffy inside, with a golden, slightly crisp top.
- Great for meal prep: These muffins stay delicious for days and freeze beautifully.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup quick-cooking oats
- 2 ¼ tsps baking powder
- 1 tsp coarse salt
- ½ tsp ground cinnamon
- ¾ cup sugar
- 2 large eggs
- 1 stick unsalted butter, melted and cooled
- ½ cup whole milk
- 1 Macintosh apple, peeled and cut into ¼-inch dice (about 1 ¼ cups)
- Optional: Crumb topping for extra texture
How to Make Martha Stewart's Apple Oatmeal Muffins
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper baking cups.
- In a medium bowl, whisk together flour, oats, baking powder, salt, and cinnamon. Set aside.
- In a separate large bowl, whisk together sugar, eggs, melted butter, and milk until smooth and fully combined.
- Gently stir the wet ingredients into the dry mixture, just until combined. Avoid overmixing — the key to tender muffins is a light hand at this step.
- Fold in the diced Macintosh apple pieces, distributing them evenly throughout the batter.
- Spoon the batter evenly into the lined muffin cups, filling each about three-quarters full (a scant ¼ cup of batter per muffin). Sprinkle crumb topping over each muffin if desired.
- Bake for 20 minutes, or until the tops spring back when lightly touched and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature with butter, honey, or a drizzle of maple syrup.
How to Store
Store cooled muffins in an airtight container for up to 3 days or keep in the fridge for up to 5 days — reheat gently before serving.
How to Freeze
Wrap each muffin in plastic wrap and place in a freezer-safe bag for up to 2 months. Microwave for 30–45 seconds or warm in a 300°F oven for 8–10 minutes.
Frequently Asked Questions
Can I use another type of apple?
Yes! Granny Smith, Honeycrisp, or Pink Lady apples also work beautifully — they hold their shape and add a lovely tartness.
Can I make this recipe dairy-free?
You can substitute plant-based butter and non-dairy milk like oat or almond milk.
What can I use instead of quick oats?
Old-fashioned rolled oats can be used — they’ll make the muffins slightly heartier.
Can I add nuts or raisins?
Absolutely! Stir in ½ cup of chopped walnuts, pecans, or raisins for extra texture.
How can I make these muffins even healthier?
Swap half the all-purpose flour for whole wheat flour and reduce the sugar slightly — they’ll still taste deliciously sweet.
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