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. Who needs to visit the bakery when you can make this easy muffin recipe at home? You really need to try Apple Toffee Muffins too.
There is nothing like a fresh-baked muffin, one of my favourite items to order when I go out for coffee.
RECIPE and INSTRUCTIONS for these apple streusel muffins can be found at the bottom of this post.
Simple, classic, and that crumb topping is the best ever!
Muffins come in so many different varieties. I think you could go a whole year without eating the same one twice.
Oatmeal is such a healthy 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 Fig Oatmeal Muffins Need:
These easy apple muffins are made with simple ingredients:
- chunks of fresh apple
- (affiliate) old fashioned oats
- brown sugar
- (affiliate) dried figs
- all-purpose flour
- baking powder
- (affiliate) oil
Baking Fresh Apple Muffins Is Easy
There are two steps to this apple muffin recipe. Mixing the muffins and making the topping.
It really does not get easier than this.
- Make the topping and set aside.
- Combine the dry ingredients in a bowl.
- Dice the apples and figs.
- Combine the wet ingredients in a bowl.
- Add the wet ingredients to the dry ingredients.
- Toss in the apples and figs.
- Scoop batter into muffin pan.
- Top with streusel topping.
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.
Crumb Topping vs 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.
Tips For Making The Perfect Muffins
- Use separate bowls for the wet and dry ingredients.
- Don’t over mix the batter,
- Add furit, nuts, chocolate chips etc. last and stir just to combine.
- Lining the muffin pan with liners. You can choose to just use a cooking spray, but muffins may stick to the pan. I like paper liners, but you can also use silicone liners.
- Fill the muffin cups ¾ full, not all the way to the top.
- Add toppings before baking.
- Once muffins are baked, be sure to let them cool for 5 minutes before removing them for the pan. If they sit too long in the pan they will become soggy. Transfre to a cooling rack.
The rise comes from baking powder and baking soda. Some recipes call for one or the other. Some recipes call for both. Using too little and muffins will not rise. Using too much and muffins will collapse. Also, check the expiry dates on baking powder.
Place cooled muffins in a sealed container or freezer bag. Freeze for up to 2 months.
Yes, you can freeze the whole batter in a container or bag. You can also freeze individual muffin cups filled with batter. You must thaw the batter before baking.
The fastest way is to place the muffin in the microwave. Heat for 15 seconds, and add more time if needed. You can also reheat the muffins in the oven. Wrap in foil, and heat for about 10 minutes at a moderate temperature (350ºF).
Treat yourself to a coffee shop delight. Apple Fig Oatmeal Muffins are perfect for that little break in your busy day!!
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Looking for more delicious apple recipes to try? Here are a few:
Apple Fig Oatmeal Muffins
For the Topping:
- ¼ cup packed brown sugar
- ¼ cup all-purpose flour
- 2 tablespoons butter (melted)
For the Muffins:
- 1 cup fresh apple (diced and skin on)
- ½ cup chopped dried figs
- 1 ½ cups all-purpose flour
- 1 tablespoons baking powder
- ¾ teaspoons salt
- ¾ cup old fashioned oats
- 2 tablespoons avocado oil
- ¾ cup brown sugar (packed)
- ¾ cup milk
- 1 egg
- 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 ¾ 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.