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Breakfast muffins with apples and oats

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freshly baked homemade apple and oat muffins in brown paper muffin cases on a white rustic table top with shiny red apples spaced inbetween the muffins, bottle of milk with bamboo straw alongside

Everyone loves cake for breakfast! Our breakfast muffins with apples and oats taste delicious and are packed with fresh apples and oaty goodness. That’s the kids breakfast sorted!

Kids just love these soft, squidgy, moist muffins for breakfast. Perfect served with a glass of milk and a yogurt for school day breakfast.

I must admit I love these for breakfast too, they’re on of my really nice breakfast ideas, alongside a nice cup of coffee. I just don’t think you can beat cake for breakfast.

Breakfast Muffin Recipe for Kids

Our easy apple muffins are so simple to make, you can mix these up and get them baking in the oven in just minutes.

They’re quick enough to bake on school day mornings or if you prefer make them the night before and eat them cold next day.

So if you’ve been googling “apple oat muffins UK” then search no longer – our apple muffin recipe is just what you’re looking for! This is one of my favourite fruit recipes to make for breakfast.

Apple Muffin Ingredients

ingredients for apple and oat breakfast muffins gathered together in bowls on a white table - there is self raising flour, oats, brown sugar, baking powder, cinnamon, butter, milk, egg and two apples
  • 140g self raising flour – sift it before using so it doesn’t clump.
  • 40g rolled oats – I use Scott’s porridge oats
  • 1 tsp baking powder
  • 1 tsp cinnamon – this just adds a lovely flavour and it goes oh so well with apples.
  • 40g brown sugar – soft brown sugar is fab for this recipe.
  • 2 eating apples – peeled and chopped into small pieces
  • 100g butter – I use unsalted Yeo Valley butter for these muffins.
  • 125ml milk – I use full fat milk for these, you could use semi skimmed if you like.
  • 1 egg – a medium egg is fine for these muffins.

How to make apple and oat muffins

To make our super easy recipe just follow the instructions below…

  • First – preheat the oven to 180C
  • Next peel and chop the apples into small bitesized pieces.
green Joseph Joseph vegetable chopping board on a white table - peeled and chopped apples in a pile on the board alongside the Joesph Joesph vegetable knife
  • Add the self raising flour, oats, baking powder, cinnamon and brown sugar to a large mixing bowl.
Joseph Joseph green mixing bowl filled with self raising flour, oats, baking powder, cinnamon and brown sugar with wooden spoon ready to mix it all together
  • Mix the dry ingredients together gently with a wooden spoon
Joseph Joseph green mixing bowl filled with self raising flour, oats, baking powder, cinnamon and brown sugar all mixed together with a wooden spoon
  • Tip in the peeled, chopped apple pieces
Joseph Joseph green mixing bowl filled with self raising flour, oats, baking powder, cinnamon, brown sugar all mixed together with a wooden spoon, chopped peeled apple tipped into the bowl ready to mix in to the dry ingredients
  • Stir the apples into the dried ingredients gently
Joseph Joseph green mixing bowl filled with self raising flour, oats, baking powder, cinnamon, brown sugar all mixed together with a wooden spoon, chopped peeled apple tipped into the bowl and mixed in to the dry ingredients
  • Melt the butter for a few seconds in the microwave to really soften it up so you can whisk it easily.
Joseph Joseph dark blue jug filled with whisked butter, whisk resting in the bowl. Joseph Joseph green mixing bowl in the background filled with the dry ingredients and chopped apple ready to make apple and oat muffins
  • Then break in the egg and whisk together with the softened butter gently – don’t over mix
Joseph Joseph dark blue jug filled with whisked butter and a cracked egg, whisk resting in the bowl. Joseph Joseph green mixing bowl in the background filled with the dry ingredients and chopped apple ready to make apple and oat muffins
  • Add the 125ml of milk – I warm this a little in the microwave too because if you pour it into the butter mixture totally chilled it makes the butter go hard.
Joseph Joseph dark blue jug filled with whisked butter, egg and milk, whisk resting in the bowl. Joseph Joseph green mixing bowl in the background filled with the dry ingredients and chopped apple ready to make apple and oat muffins
  • Pour the butter, milk and egg mixture into the dry muffin ingredients and stir together gently with a spoon – don’t over mix the muffin batter otherwise it ruins the texture of the muffin.
Joseph Joseph green mixing bowl filled with self raising flour, oats, baking powder, cinnamon, brown sugar all mixed together with a wooden spoon, chopped peeled apple mixed together with milk, egg and melted butter into a muffin batter
  • Place 6 muffin liners into a muffin tray – I use these brown paper tulip muffin cases from ASDA.
  • Divide the muffin batter evenly between the muffin cases.
apple and oat muffin dough piled into brown muffin cases inside a muffin tin ready to bake in the oven
  • Bake in the oven for around 20-25 minutes until the muffins are nice and risen and turning golden brown on top.
  • Once cooked remove from the oven and put onto a wire cooling rack to cool down.
six freshly baked homemade apple and oat muffins in brown paper muffin cases cooling on a stainless steel cooling wrack on a white table top
  • Don’t forget to cool them for a good 15-20 minutes because the little fresh apple pieces stay hot for longer than the cake part does.

What kind of apples to use for muffins?

I always use eating apples in muffins – any nice red juicy apples tends to be my choice.

Unless it’s autumn in the UK then I always use Russet Apples as they just taste so good and they cook so perfectly into the muffin batter.

freshly baked homemade apple and oat muffins in brown paper muffin cases on a white rustic table top with shiny red apples spaced inbetween the muffins, bottle of milk with bamboo straw alongside

Do you peel apples for muffins?

I always peel the apples otherwise the skin is going to ruin the nice texture and stop the apple from cooking into the muffin as nicely.

Variations on Apple Muffins

You can make our apple muffins your own way, just choose flavours and ingredients that you really like. Try…

  • using peeled and chopped pear and swapping the cinnamon for ground ginger.
  • you could sprinkle the tops of the muffins with chopped nuts and sugar for a little extra crunch.
freshly baked homemade apple and oat muffins in brown paper muffin cases on a white rustic table top with shiny red apples spaced inbetween the muffins, bottle of milk with bamboo straw alongside

Breakfast Muffin Recipe with Apples, Oats and Cinnamon

Yield: 6

Apple and Oat Muffins

freshly baked homemade apple and oat muffins in brown paper muffin cases on a white rustic table top with shiny red apples spaced inbetween the muffins, bottle of milk with bamboo straw alongside

Delicious moist breakfast muffins with squidgy apples and oats

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 140g Self raising flour
  • 40g Rolled oats 
  • 1 tsp Baking powder 
  • 1 tsp Cinnamon
  • 40g Brown sugar
  • 2 Eating apples 
  • 100g Butter
  • 1 Egg 
  • 125ml milk 

Instructions

  1. In a large mixing bowl mix together the self raising flour, brown sugar, baking powder, cinnamon and oats.
  2. Peel and chop the apples into bitesized pieces.
  3. Mix the apple peices into the dry ingredients.
  4. Warm the butter in the microwave for a few seconds to soften it - then whisk gently.
  5. Add an egg to the butter and whisk in gently.
  6. Warm the milk for a few seconds in the microwave just to take the chill off it before adding to the butter and egg mixture and whisking in.
  7. Add the butter mixture into the dry ingredients and mix gently into a batter - don't over mix.
  8. Divide the muffin batter between 6 muffin cases and bake in the oven for 20-25 minutes until the muffins are risen and golden brown.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 309Total Fat: 15gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 69mgSodium: 493mgCarbohydrates: 38gFiber: 3gSugar: 13gProtein: 5g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only.

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© wendy
Cuisine: Cake / Category: Breakfast

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Get more easy family meals here

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freshly baked homemade apple and oat muffins in brown paper muffin cases on a white rustic table top with shiny red apples spaced in between the muffins, bottle of milk with bamboo straw alongside. Text overlay "apple and oat breakfast muffins"

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Disclosure – the Joseph Joseph nesting bowl set used to make this recipe was gifted for review in November 2017 – you can read the Joseph Joseph nesting bowl review here.

Get more fruit ideas and fresh fruit recipes here

Get lots more delicious, healthy kid friendly recipes here