Ingredients
Scale
- For the Muffins:
- 1 1/2 cups all-purpose flour
- 1 cup old-fashioned rolled oats
- 1/2 cup brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 large egg, room temperature
- 1/3 cup melted unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups diced apples (about 2 medium apples)
- For the Streusel Topping:
- 1/4 cup all-purpose flour
- 1/4 cup rolled oats
- 1/4 cup brown sugar
- 2 tablespoons cold unsalted butter, cubed
- 1/2 teaspoon cinnamon
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well with non-stick spray. This ensures your muffins pop out easily after baking without sticking to the pan.
- In a large mixing bowl, combine the flour, 1 cup of oats, brown sugar, baking powder, cinnamon, and salt. Use a whisk to break up any sugar clumps and ensure the leavening agents are evenly distributed throughout the mixture.
- In a separate medium bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth. Make sure your milk isn’t ice-cold, or it might cause the melted butter to solidify again into small chunks.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until the flour disappears. Do not overmix; a few small lumps are perfectly fine for a tender muffin. Gently fold in the diced apples until they are evenly distributed.
- In a small bowl, mix the 1/4 cup flour, 1/4 cup oats, 1/4 cup brown sugar, and cinnamon. Use a fork or your fingers to rub the cold butter into the mixture until it looks like coarse crumbs that stick together when pinched.
- Divide the batter evenly among the 12 muffin cups, filling them about 3/4 full. Sprinkle a generous amount of streusel over each muffin. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes before moving them to a wire rack.
- Cook Time: 35 minutes