Apple Fig & Oatmeal Muffins

Apple Fig & Oatmeal Muffins with their delicate streusel topping pairs perfectly with your latte or tea.

If you are like me, I love starting my day with my morning coffee and a homemade muffin. This is an oatmeal muffin recipe, perfect for breakfast right?

There is nothing like a fresh-baked muffin, one of my favourite items to order when I go out for coffee. Hubby usually goes for the coffee cake.

Muffins come in so many different varieties. I think you could go a whole year without eating the same one twice.

Sweet or savoury they make a great little snack. One of our favourites is Apple Muffins with Toffee Topping.

Oatmeal is such a heatlty and nutritious ingredient to incorporate into recipes. We use it in lots of tasty ways like:

Baked into this Oatmeal Breakfast Casserole.

As one of the ingredients in this Easy Museli Recipe.

Have you tried Baked Oatmeal Breakfast Donuts?

Brunch is always a treat, and these Nutritious Oatmeal Chia Pancakes are a hit in our house.

You can NEVER go wrong adding oatmeal to cookies. These Chewy Oatmeal Cookies are totally addictive.

APPLE OATMEAL MUFFIN INGREDIENTS

These apple oatmeal muffins are easy to make. Apple season is coming, and you can never have enough apple recipes.

You will need:

• chunks of fresh apple
• *old fashioned oats
• brown sugar
• butter
• *dried figs
• all-purpose flour
• baking powder
• salt
• milk
• egg
• *oil

There are two steps to this apple muffin recipe. Mixing the muffins and making the topping.

CRUMBLE TOPPING OR STREUSEL TOPPING

Now, this can become a heated debate in some kitchens. Are they the same? Is one better than the other? Do YOU have a preference?

Did you know there is a difference between German streusel and American streusel? See, told you this can become quite the debate.

German streusel resembles tiny balls with a shortbread consistency. Crunchy on the top, and soft on the bottom.

Typically the ratio is 1 part sugar, 1 part butter, and 2 parts flour. Use COLD butter for making this topping.

American streusel resembles sand or crumbs and easily falls off. Cripsy, almost like sugar in your mouth.

The ratio is 3 parts sugar, 1 part butter, and 2 parts flour. Use MELTED butter for making this topping.

BEST OATMEAL FOR MUFFINS

I always use old fashioned oats for all my baking, but the choice is yours.

Here are the differences:

• OLD FASHIONED OATS have the most texture of the rolled oats. The whole grains have been steamed and flattened (rolled).
• QUICK COOKING OATS are thinner than the old fashioned variety. The grains have been cooked, dried and cut and rolled (thin), which makes them cook faster. This would be my second choice.
• INSTANT OATS are a much more processed variety. Basically you add boiling water to them and they are ready to eat. The LEAST healthy of all the oats. 
• STEEL CUT OATS have NOT been rolled at all. They are coarsely cut, take the longest to cook, and have a very chewy texture. Not used in baking, but perfect for things like stew, meatloaf, and of course your breakfast bowl. Considered to be the MOST healthy oats.

APPLES FOR BAKING

Wow, there are SOOOO many delicious apples to choose from. Depending on where you live, each area has apples that grow locally. Alternatively, your grocery store will carry varieties for other areas and countries.

Personally, I don’t think there is a BEST apple to make muffins with. All apple recipes have different results you are looking for. In a muffin, I think ANY apple would work. They are chopped up and mixed into the batter. Totally a different result than say an apple pie or even in these Fried Apple Tarts.

There are even recipes for applesauce oatmeal muffins. 

How long will these apple muffins last? Well, if your house is like mine 1 day!!

Honestly, they literally disappear before my eyes. One minute they are cooling on the counter. By the time I go to put them in a container, there might be a couple left. 

NORMALLY they will keep for 2-3 days in a sealed container. I do find the topping does tend to get a little soft, but they are still delicious. 

I have put them in the freezer as well, for longer storage (2-3 months). You can wrap them individually in plastic, and place in a sealed container. Personally I just put them in the container and pop them into the freezer.

Treat yourself to a coffee shop delight.  Apple Fig & Oatmeal Muffins are perfect for that little break in your busy day!!

What is YOUR favourite kind of muffin?

If you LOVE this apple muffin recipe, here are a few other tasty muffins with oatmeal:

• Peach Almond Oatmeal Muffins
• Chocolate Chunk Peanut Butter Banana Oat Muffins
• Carrot Oat Muffins

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Apple Fig & Oatmeal Muffins

Packed with fruit and flavour, these Apple Fig & Oatmeal Muffins with their delicate streusel topping pairs perfectly with your latte or tea.

5 from 1 vote

Print Rate

Course: Baking

Cuisine: Canadian

Keyword: Breakfast Idea

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 10 muffins

Calories: 275kcal

Author: Gloria Duggan | Homemade & Yummy

Ingredients

For the Topping:

• 1/4 cup packed brown sugar
• 1/4 cup all-purpose flour
• 2 tbsp butter (melted)

For the Muffins:

• 1 cup fresh apple (diced and skin on)
• 1/2 cup chopped dried figs
• 1 1/2 cups all-purpose flour
• 1 tbsp baking powder
• 3/4 tsp salt
• 3/4 cup old fashioned oats
• 2 tbsp avocado oil
• 3/4 cup brown sugar (packed)
• 3/4 cup milk
• 1 egg

US Customary - Metric

Instructions

• Preheat oven to 350º F and line a muffin tray with liners.

For the TOPPING:

• Mix all ingredients together until it resembles coarse sand and set aside.
• Dice the apples and figs and place in a bowl.
• Toss the apples and figs with about 2 tbsp. flour and set aside.

For the MUFFINS:

• In a bowl combine flour, baking powder, salt and oats.
• In another bowl combine oil, sugar, milk and egg and blend until smooth.
• Add the wet mixture to the flour mixture and stir until evenly blended (don't over mix).
• Add the apple/fig mixture and mix until coated.
• Scoop batter into prepared muffin tin (filling to 3/4 full).
• Spoon some of the topping on each muffin.
• Bake for approximately 22-25 minutes.
• Remove from oven, cool slightly before taking them out onto a wire rack.
• ENJOY!!

Nutrition Information

Calories: 275kcal | Carbohydrates: 50g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 218mg | Potassium: 287mg | Fiber: 2g | Sugar: 27g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 2mg

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Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.