Apple Oatmeal Muffins Recipe – Sourdough & Cinnamon Delight

Last Updated on 4 months by Neha Deshmukh

Apple Oatmeal Muffins Recipe – Sourdough & Cinnamon Delight

Hey everyone! I’m so excited to share this recipe with you – these Apple Oatmeal Muffins are seriously the best. They’re packed with flavour, wonderfully moist, and have a lovely little tang from the sourdough. I first made these last autumn, and they’ve been a family favourite ever since. Perfect for a quick breakfast, a cosy afternoon tea, or even a little treat in the lunchbox. Let’s get baking!

Yields: 16 servings
Prep time: 10 minutes
Cook time: 25 minutes
Difficulty: Medium

Why You’ll Love This Recipe

These aren’t your average muffins! The combination of apples, hearty oatmeal, and a touch of sourdough creates a truly special treat. They’re wonderfully spiced with cinnamon, and the texture is just perfect – soft, slightly chewy, and incredibly satisfying. Plus, using sourdough adds a subtle complexity that elevates the flavour to a whole new level.

Ingredients

Here’s what you’ll need to make these delicious Apple Oatmeal Muffins:

• 1 cup unbleached all-purpose flour (about 120g)
• 1 cup oatmeal mixture (rolled oats, oat bran, chia seeds, flax seeds, red quinoa) (about 100g)
• 1.5 teaspoons baking powder (7.5ml)
• 1 teaspoon ground cinnamon (5ml)
• 0.5 teaspoon baking soda (2.5ml)
• 0.5 teaspoon salt (2.5ml)
• 0.75 cup grated apple (about 150g) – I like to use a mix!
• 1 cup diced apple (about 150g)
• 0.25 cup canola oil (60ml)
• 0.25 cup brown sugar (50g)
• 0.25 cup milk (60ml)
• 0.25 cup sourdough starter (60ml) – active is best!
• 1 large egg
• 0.5 cup apple sauce (120ml)

Ingredient Notes

Let’s talk about a few key ingredients and how to get the most out of them:

Oatmeal Mixture: I love using a pre-mixed blend of rolled oats, oat bran, chia seeds, flax seeds, and red quinoa. It adds a fantastic nutritional boost and a lovely texture. If you don’t have a blend, you can absolutely use just rolled oats – about 1 cup (80g) will do nicely.

Sourdough Starter: Utilizing sourdough in baking isn’t just a trend; it adds a wonderful depth of flavour and creates a beautifully tender crumb. If your starter is particularly active, your muffins will have a bit more of a tang. Don’t worry if it’s a little sluggish, though – it will still work!

Apple Varieties: The type of apple you use really makes a difference. Granny Smith apples provide a lovely tartness, while Honeycrisp apples offer a sweeter flavour and a satisfying crunch. I often use a mix of both for the best of both worlds! Fuji and Gala apples also work well.

Canola Oil: Canola oil is neutral in flavour, which lets the apple and cinnamon really shine. You can substitute it with melted coconut oil or even a mild olive oil if you prefer. Just be mindful that those alternatives might impart a slight flavour of their own.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 400°F (204°C). Line a 12-cup muffin tin with paper liners and set aside.
2. In a medium bowl, whisk together the flour, oatmeal mixture, baking powder, cinnamon, baking soda, and salt. This ensures everything is evenly distributed.
3. In a separate, larger bowl, combine the canola oil, egg, brown sugar, milk, apple sauce, and sourdough starter. Mix until everything is nicely combined.
4. Gently fold in the grated and diced apples into the wet mixture. Don’t overmix!
5. Now, gradually add the dry ingredients to the wet ingredients, mixing until just combined. A few lumps are okay – overmixing will result in tough muffins.
6. To make the topping, combine the remaining oatmeal mixture, brown sugar, melted butter (about 2 tablespoons), a pinch of salt, and a dash of cinnamon. Mix with a fork until it resembles coarse crumbs.
7. Divide the batter evenly among the prepared muffin cups. Sprinkle the oatmeal topping generously over each muffin.
8. Bake at 400°F (204°C) for 10 minutes. Then, reduce the oven temperature to 350°F (177°C) and bake for another 15 minutes, or until a toothpick inserted into the centre comes out clean.
9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Expert Tips

Here are a few things I’ve learned over the years to help you make the perfect batch:

Achieving the Perfect Muffin Texture: The key is to avoid overmixing the batter. Overmixing develops the gluten in the flour, resulting in tough muffins.

Working with Sourdough Starter – Activity & Consistency: A more active starter will give you a more pronounced sourdough flavour. If your starter is a bit sluggish, you can try feeding it a few times before using it in the recipe.

Preventing Dry Muffins: Don’t overbake! Start checking for doneness around the 20-minute mark.

Variations

Want to switch things up? Here are a few ideas:

Vegan Apple Oatmeal Muffins: Substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) and use plant-based milk.

Gluten-Free Apple Oatmeal Muffins: Use a gluten-free all-purpose flour blend.

Spice Level Adjustments: My friend, Priya, loves adding a pinch of nutmeg or cardamom for a warmer, more complex flavour. Feel free to experiment!

Festival Adaptations: During Diwali, I sometimes add a sprinkle of chopped nuts like almonds or walnuts to the topping. For Christmas, a little orange zest is lovely.

Serving Suggestions

These muffins are delicious on their own, but they’re even better with a dollop of Greek yogurt or a smear of cream cheese. A cup of chai or a glass of cold milk makes the perfect accompaniment.

Storage Instructions

Store leftover muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

FAQs

Can I use a different type of flour?
Yes, you can! Whole wheat flour will give the muffins a nuttier flavour and a denser texture.

What if I don’t have sourdough starter? Can I substitute it?
You can substitute the sourdough starter with an equal amount of plain yogurt or buttermilk. The flavour won’t be quite the same, but the muffins will still be delicious.

Can these muffins be made ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator. Just give it a gentle stir before filling the muffin cups.

How can I tell if the muffins are fully baked?
Insert a toothpick into the centre of a muffin. If it comes out clean or with just a few moist crumbs attached, they’re done.

What’s the best way to store leftover muffins to keep them fresh?
Store them in an airtight container at room temperature or in the refrigerator.

Can I freeze these muffins? If so, for how long?
Yes! Let the muffins cool completely, then freeze them in an airtight container or freezer bag for up to 3 months.

Enjoy these Apple Oatmeal Muffins! I hope they bring a little bit of warmth and happiness to your kitchen. Let me know in the comments how they turn out for you!