Apple Cinnamon Muffins (with Honey and Oats)

These Apple Cinnamon Muffins are full of hearty oats, but are lightly sweetened with honey for a satisfying and convenient Fall breakfast.

a tin of Apple Cinnamon Muffins beside a cup of coffee, so apples, honey and milk on a table

The Humble Muffin

Since my little man started eating solid foods, I have developed a new appreciation for the humble muffin. Muffins don’t get a lot of attention in the breakfast world. To be honest, it’s tough to stand out in a meal that includes pancakes, omelets, Apple Overnight French Toast Casserole, and, of course, bacon. The breakfast table is a competitive place, but a good muffin can hold its own amidst the stiffest breakfast competition. Truly, what other breakfast item boasts so many endearing traits? The muffin is portable, convenient, easily made in advance, requires no utensils, and, if made right, can pack a wallop of good things in one hand held package.

overhead shot of a tin of apple cinnamon muffins served on a table

Apple Cinnamon Muffins – A Portable Powerhouse

This apple muffin recipe is responsible for changing my mind about muffins. The combination of honey, diced apples, and cinnamon is a match made in Autumn heaven. Subtly sweet with warm spices, you’ll want to grab a cup of coffee and linger over these apple cinnamon muffins, but they’re also perfect for those crazy school mornings when the kids can’t find their shoes and the bus is honking at the end of the driveway. The little guy and I have been enjoying them for breakfast, and I also love packing them in a diaper bag in case we have a snack attack.

Ingredients in Apple Cinnamon Muffins:

These muffins are packed with

  • Oats,
  • Whole wheat flour,
  • Fresh apples,
  • and then lightly sweetened with honey.

These apple cinnamon muffins are a hearty snack my whole family enjoys.

a single apple cinnamon muffin on a plate being drizzled with honey

More Than Just A “Breakfast Muffin”

I recommend making a batch of these apple cinnamon muffins and serving them warm for an after school snack. While these are sweet enough as is, it’s a special treat to drizzle the warm muffins with honey before serving. The honey fills in all the nooks and crannies, making a sticky sweet mess (and I mean that in the very best kind of way). You can freeze any leftover muffins to have on hand for especially busy days. They thaw in about an hour on the counter top or you can microwave them for about 30 seconds from frozen.

If you’re looking for more ways to sweeten your days with honey, check out this Chipotle Honey Mashed Sweet Potatoes and Slow Cooker Asian Honey Sesame Beef. They’re perfect for Autumn days!

For more information about the benefits of honey as well as many more recipe ideas, be sure to follow the National Honey Board on honey.comFacebook, Pinterest, Twitter,Instagram and YouTube.

apple cinnamon muffin slicved in half on a plate

These Apple Oatmeal Muffins are lightly sweetened with honey and spiced with cinnamon for a hearty, healthy breakfast!

Apple Cinnamon Muffins

Yield: 12
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes


  • 1 cup all purpose flour
  • 2/3 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 heaping teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup honey
  • 1/2 cup milk
  • 1/3 cup vegetable oil
  • 1 1/2 teaspoon vanilla extract
  • 1 1/2 cups thinly diced apples
  • 1/3 cup old fashioned oats


  1. Preheat the oven to 350 degrees. Line a cupcake pan with 12 liners.
  2. In a large mixing bowl, whisk together the flours, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, whisk together the egg, honey, milk, oil, and vanilla extract. Add this mixture to the flour mixture and stir gently until just combined. Do not over mix.
  4. Add the apples and oats to the bowl and gently fold them in.
  5. Divide the batter evenly among the muffin cups (it'll be about 1/4 cup in each one). Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 186Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 16mgSodium: 246mgCarbohydrates: 29gFiber: 2gSugar: 13gProtein: 3g

Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.

Did you make this recipe?

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This recipe was developed in partnership with The National Honey Board. Thank you for supporting the brands who keep this blog afloat!

double image with text label for apple cinnamon muffins


  1. I tried the yogurt and it worked fine. It was whole milk regular (not Greek) plain yogurt. I added a tablespoon of white sugar to help compensate for the extra sourness. Also used all white flour and omitted vanilla based in the supplies on hand.

  2. Wondering about substituting yogurt for milk (just because I’m on vacation and we’re running low on milk for the last few days, but if I buy more some will go to waste). I’d want to add a bit more honey, or some sugar, and possibly reduce the baking powder in favor of a bit more soda, right?

  3. This is an amazing muffin. Thank you. I did not have the veggie oil so I melted coconut oil. This is a keeper for sure.

    1. The coconut oil sounds like a great substitution! I’m so glad you enjoyed them! Thanks for taking the time to come back and let me know!

  4. Hi Courtney, I just made these over here in England…really great instructions and they turned out super. I left the red peel on and diced the apples very small….(my own windfall apples from our tree, so very organic! ) …thanks for the recipe!

    1. Oh, fresh from the backyard apple muffins sound absolutely wonderful! I’m so glad you enjoyed these. Thanks for coming back to let me know!

  5. I’ve had SUCH a muffin craving lately, especially for muffins with hearty bits like oats in them! I agree that they’re totally underrated and need to be featured more often at the breakfast table. In fact, I think I’m going to make some for brekkie this week ๐Ÿ™‚

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