Applesauce Oatmeal Muffin-Tops with Cinnamon Streusel
Wholesome oatmeal muffin-tops combining soaked rolled oats, applesauce, and warm spices, topped with a buttery cinnamon-walnut streusel. This recipe offers a lighter take on classic muffins using nonfat milk and egg whites, with the option to bake as traditional muffins instead. The overnight oat soak creates tender, moist texture while brown sugar and cinnamon deliver cozy autumn flavor. Ideal for breakfast or brunch, these are best enjoyed warm from the oven.
Ingredients
- 1 cup old-fashioned rolled oats, not instant
- 1 cup nonfat milkalmond milk or oat milk1:1dairy-free
neutral flavor works equally well
- 1 cup whole wheat flour
- 1 tablespoon ground flax seeds(optional)
- ½ cup brown sugar
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon allspice
- ½ cup unsweetened applesauce
- 2 egg whites or 1 whole egg1 whole egg2:1vegan
note: use flax egg (1 tablespoon ground flax plus 3 tablespoons water per egg) for vegan version
Full guide → - 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup raisins or craisins
- ¼ cup plus 1 tablespoon finely chopped walnuts
- ¼ cup plus 1 tablespoon packed light brown sugar, for topping
- 2 tablespoons all-purpose flour, for topping
- ½ teaspoon ground cinnamon, for topping
- 2 tablespoons melted unsalted butter, for topping
Instructions
- 1
Soak oats in milk for about 30 minutes.
- 2
Combine walnut pieces, light brown sugar, all-purpose flour, cinnamon, and melted butter in a small bowl, stirring until crumbly.
- 3
Preheat oven to 400 degrees.
- 4
Spray muffin-top pan with cooking spray.
- 5
Mix applesauce with egg whites or whole egg.
- 6
Combine soaked oat mixture with applesauce mixture, stirring until combined.
- 7
Whisk together whole wheat flour, ground flax seeds, brown sugar, cinnamon, allspice, baking powder, baking soda, and salt in a separate bowl.
- 8
Add wet ingredients to dry ingredients and mix until just combined.
- 9
Fold in raisins or craisins.
- 10
Spoon approximately 1/2 cup of muffin mixture into each muffin-top well.
- 11
Sprinkle streusel topping over each muffin-top.
- 12
Bake until golden brown and tops spring back, approximately 15 to 20 minutes.
- 13
Cool in pan for 5 minutes, then transfer to wire rack.
Tips
Do not overmix the batter after combining wet and dry ingredients, as this develops gluten and creates tough, dense muffins.
The 30-minute oat soak is essential for tender muffins; it allows the oats to absorb liquid and soften before baking.
These muffin-tops are best served warm from the oven when the streusel is still crispy and the interior is most moist.
Good to Know
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze wrapped muffin-tops for up to 3 months.
Prepare streusel topping up to 1 day ahead and store in an airtight container. Batter can be mixed up to 2 hours before baking; keep covered in the refrigerator.
Serve warm with Greek yogurt, a drizzle of honey, or alongside fresh fruit. Pairs well with coffee or tea for brunch.
Common Mistakes
Overmixing the batter creates tough muffins; stir just until dry ingredients are moistened.
Skipping the 30-minute oat soak results in dry, dense muffins; this step is crucial for tender texture.
Using instant oats instead of old-fashioned rolled oats changes texture and may produce mushy results.
Substitutions
Dairy-Free Swaps
neutral flavor works equally well
Vegan Options
note: use flax egg (1 tablespoon ground flax plus 3 tablespoons water per egg) for vegan version
Full guide →General Alternatives
FAQ
Can I make these as traditional muffins instead of muffin-tops?
Yes. Use a standard muffin pan and fill each cup about two-thirds full. Bake for 18 to 22 minutes. Streusel topping works equally well on traditional muffins.
Can I freeze these muffin-tops?
Yes. Cool completely, wrap individually in plastic wrap, and freeze for up to 3 months. Thaw at room temperature or reheat in a 350-degree oven for 10 minutes.
What if I don't have a muffin-top pan?
Use a standard muffin pan or a jumbo muffin pan. Adjust baking time as needed; standard muffins may bake 18 to 22 minutes, jumbo 20 to 25 minutes.