As we transition into the cozier months, it’s the perfect time to bake a batch of apple-and-oat muffins. This recipe not only embraces the rich produce of Ireland but also infuses your kitchen with the warm, inviting smells of autumn.
These muffins are packed full of the good stuff. However, they are wonderfully dense and moist, making them the perfect way to start the day or as a healthy snack. Serve them on the day that they are made, or wrap them in cling film and freeze for up to 1 month.
Apple and oat muffin recipe
Serves: 9 people
Time: 30 min.
Ingredients
- 100g plain flour
- 100g wholemeal flour
- 2 tsp. baking powder
- 1 tsp. ground cinnamon
- 50g porridge oats
- 50g light brown sugar
- 75g sultanas
- 2 eating apples, peeled, cored, and grated
- 100g butter
- 100ml milk
- 100g natural yogurt
- 2 eggs
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Method
Preheat the oven to 190°C (375°F/gas mark 5). Line a muffin tin with nine deep paper cases. Sift the flour, baking powder, and cinnamon into a bowl. Stir in the porridge oats.
Add the sugar to the flour mixture with the sultanas and apples, and mix lightly with a wooden spoon.
Melt the butter in a small pan and leave to cool a little, then stir in the milk and yogurt. Break the eggs and lightly whisk to combine. Make a well in the center of the dry ingredients and pour in the butter mixture. Stir lightly until just mixed (don’t over-mix).
Spoon the mixture equally into the paper cases. Bake for 25-30 minutes, until well-risen and firm to the touch. Leave to cool for 5 minutes, then serve warm or cold.
* This article originally appeared on the Irish Food Board, Bord Bia's site.
** Originally published in 2024, updated in Oct 2025.
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