🍎 Maple Apple Cinnamon Oat Muffins

A Cozy Fall Bake Made Easy with PantryChic

Nothing says fall quite like the smell of apples and cinnamon baking in the oven. These Maple Apple Cinnamon Oat Muffins are soft, tender, and warmly spiced, with juicy bites of fresh apple and a lightly crunchy maple-oat topping.

The best part? PantryChic does the measuring for you.

With your PantryChic SmartCanisters loaded with everyday baking staples, you can dispense your flour, oats, maple sugar, cinnamon, baking powder, baking soda, and salt directly into your mixing bowl—right down to the gram. It's a simpler, cleaner way to get fall baking started.

Whether you're making breakfast for the family, packing lunchbox treats, or serving something cozy alongside your morning coffee, these muffins are an easy way to bring a little taste of autumn to the kitchen.

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SmartCanister Lineup

To make these fall-favorite muffins as effortless as possible, load your SmartCanisters with:

• All-purpose flour
• Rolled oats
• Maple sugar
• Ground cinnamon
• Baking powder
• Baking soda
• Salt
• Pumpkin seeds

If you don't already have these ingredients in their own SmartCanisters, you can use the PantryChic built-in scale to manually add them for precise measurements.

A PantryChic tip: Small SmartCanisters are intended for smaller dispensing quantities, while larger quantities such as flour and oats are especially well suited to the Large SmartCanisters.

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Start with the Dry Ingredients

Place a large mixing bowl on your PantryChic base.

Dispense the all-purpose flour, rolled oats, maple sugar, cinnamon, baking powder, baking soda, and salt directly into the bowl.

Give everything a quick whisk to evenly distribute the leavening agents and cinnamon throughout the flour and oats.

There's no need to pull out measuring cups for each dry ingredient—your PantryChic handles the measuring while you get the rest of your ingredients ready.

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Prepare the Apples & Wet Ingredients

Peel, core, and finely dice your apples. You can leave the peel on if you prefer a little extra texture.

In a separate bowl, whisk together the melted butter, milk, eggs, and vanilla extract.

Add the diced apples to the wet mixture and gently stir to combine.

Pro tip: Choose a crisp, naturally sweet-tart apple such as Honeycrisp, Pink Lady, or Granny Smith for the best flavor and texture.

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Bring the Batter Together

Pour the wet ingredients into the bowl with your SmartCanister-dispensed dry ingredients.

Gently fold everything together just until the flour is incorporated. Be careful not to overmix—the batter should be thick and slightly lumpy.

Divide the batter evenly among a 12-cup muffin pan lined with paper liners or lightly greased.

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Make the Maple-Oat Topping

Now for the part that makes these muffins extra special!

Place a small bowl on the PantryChic scale and dispense:

• Rolled oats
• Maple sugar
• Cinnamon
• All-purpose flour

Add the pumpkin seeds and softened butter.

Use your fingers or a fork to work the butter into the mixture until it forms a crumbly topping.

Sprinkle the maple-oat crumble generously over each muffin.

The pumpkin seeds add a subtle crunch and make the tops especially pretty when they come out of the oven.

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Bake Until Golden

Place the muffin pan on the center rack of a preheated 375°F oven.

Bake for 20–24 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack.

Serve warm and enjoy the cozy combination of maple, cinnamon, oats, and fresh apples.

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Recipe: Maple Apple Cinnamon Oat Muffins

Active Prep Time: 20 mins ∙ Cook Time: 22 mins ∙ Serves: 12

SmartCanister Ingredients

Muffins

• 1 1/2 cups (188g) all-purpose flour
• 1 cup (80g) rolled oats
• 2/3 cup (102g) maple sugar
• 2 teaspoons (5g) ground cinnamon
• 2 teaspoons (3.5g) baking powder
• 1/2 teaspoon (2.3g) baking soda
• 1/2 teaspoon (3g) salt

Maple-Oat Topping

• 1/3 cup (27g) rolled oats
• 1/4 cup (38g) maple sugar
• 2 tablespoons (16g) all-purpose flour
• 1/2 teaspoon (1.2g) ground cinnamon
• 2 tablespoons (18g) pumpkin seeds

Other Ingredients

Muffins

• 2 large eggs
• 1/2 cup (120g) whole milk
• 1/2 cup (113g) unsalted butter, melted and slightly cooled
• 1 teaspoon (5g) vanilla extract
• 1 1/2 cups (180g) finely diced apples

Topping

• 2 tablespoons (28g) unsalted butter, softened

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DIRECTIONS

1. Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners or lightly grease with nonstick spray.
2. Place a large mixing bowl on the PantryChic base. Dispense 1 1/2 cups all-purpose flour, 1 cup rolled oats, 2/3 cup maple sugar, 2 teaspoons cinnamon, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt directly into the bowl. Whisk to combine.
3. In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract. Stir in the diced apples.
4. Pour the wet ingredients into the dry ingredients. Gently fold together just until combined. Do not overmix.
5. Divide the batter evenly among the 12 prepared muffin cups.
6. For the topping, place a small bowl on the PantryChic scale. Dispense 1/3 cup rolled oats, 1/4 cup maple sugar, 2 tablespoons all-purpose flour, and 1/2 teaspoon cinnamon. Add the pumpkin seeds and softened butter.
7. Use a fork or your fingertips to work the butter into the mixture until a crumbly topping forms.
8. Sprinkle the topping evenly over the muffins.
9. Bake for 20–24 minutes, until golden brown and a toothpick inserted into the center comes out clean.
10. Let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.