Apple Cinnamon Oat Muffins — Cozy Winter Breakfast in 30 Minutes

Warm, cozy Apple Cinnamon Oat Muffins made with simple ingredients — perfect for a quick breakfast, snack, or winter treat your whole family will love.

Apple Cinnamon Oat Muffins — Cozy Winter Breakfast in 30 Minutes

I simply love apple season, and the fact some of the apples last through the winter season keeps that love alive through my cozy breakfast bakes.  If you’ve been searching for a breakfast that’s both cozy and easy, these Apple Cinnamon Oat Muffins are exactly what you need. With simple ingredients and no complicated steps, you can have a batch ready in under 30 minutes, making busy mornings feel a little more special.

Soft, tender, and perfectly spiced, these muffins strike the ideal balance between wholesome and indulgent. The oats add a subtle heartiness, while the chunks of apple bring a fresh, juicy sweetness that pairs beautifully with the warm aroma of cinnamon. They’re just sweet enough to satisfy, without being overpowering, and they stay soft for days — making them perfect for breakfast on the go, a midday snack, or even a little cozy treat with a cup of coffee or tea.

Whether you’re meal prepping for the week or just craving a little morning comfort, this recipe is fail-proof and approachable for every home cook. Even if you’ve never baked muffins from scratch, you’ll be amazed at how simple it is — and how fast your kitchen will fill with the inviting scent of cinnamon and apples. Grab your mixing bowl, preheat the oven, and let’s whip up a batch of these Apple Cinnamon Oat Muffins that your whole family will reach for again and again.

Enjoy!

Ingredients

Here’s everything you’ll need to make these cozy Apple Cinnamon Oat Muffins:

Muffins:

• 1 large egg
• ½ cup + 1 Tbsp milk
• ¼ cup canola oil
• 1 tsp vanilla extract
• 1 ¼ cups all-purpose flour
• ½ cup sugar
• ½ cup quick oats
• 2 tsp baking powder
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground ginger
• ½ cup finely diced, peeled apple (such as Honeycrisp)

Topping:

• 2 Tbsp oats
• 1 Tbsp packed brown sugar
• Pinch of cinnamon

Tip: You can add a few chopped nuts to the topping for extra crunch or substitute pears for apples if desired.

How to Make

These muffins come together quickly in a single bowl — perfect for a cozy winter breakfast or snack. Follow these simple steps for tender, flavorful muffins every time:

• Start with wet ingredients: In a large bowl, whisk together the egg, milk, canola oil, and vanilla extract until well combined.

• Add dry ingredients: Stir in the flour, sugar, oats, baking powder, salt, cinnamon, nutmeg, and ginger. Mix gently until just combined — be careful not to overmix, or your muffins could turn out dense.

• Fold in add-ins: Gently fold in the diced apples, or any optional mix-ins like raisins, chopped nuts, or dried cranberries.

• Prepare the topping: In a small bowl, combine oats, brown sugar, and cinnamon. Sprinkle evenly over the muffins before baking.

• Bake and enjoy: Scoop the batter into a prepared muffin tin, top with the oat mixture, and bake until golden brown. Let cool slightly and serve warm.

 

Substitutions & Variations

• Milk: Swap for any plant-based milk (almond, oat, soy) or dairy milk — results stay tender and moist.

• Oil: Replace canola oil with melted butter or coconut oil for richer flavor.

• Sweetener: Use coconut sugar, maple sugar, or a touch of honey (reduce other liquids slightly) if desired.

• Flour: Try whole wheat pastry flour or a 50/50 blend for slightly heartier muffins.

• Spices: Add more cinnamon or nutmeg to taste, or experiment with allspice or cardamom for a unique twist.

• Add-ins: Raisins, dried cranberries, chopped nuts, or even a handful of chocolate chips can be folded in with the apples for variation.

• Fruit: Swap apples for pears or grated zucchini for a subtle veggie boost.

Tip: Keep the total wet-to-dry ratio similar to maintain muffin texture; too many add-ins can make muffins dense.

Kitchen Tips & Notes

• Do not overmix: Mix dry and wet ingredients until just combined — overmixing develops gluten and creates dense muffins.

• Prep apples carefully: Finely dice and peel apples for even distribution; larger chunks may sink or bake unevenly.

• Topping tip: Press oat and brown sugar topping lightly onto batter — this helps it stay in place and create a lightly crunchy top.

• Portioning: Use an ice cream scoop for uniform muffins that bake evenly.

• Storage: Muffins keep in an airtight container at room temperature for 2–3 days, or freeze for longer storage.

• Serving suggestion: Enjoy warm with butter, cream cheese, or a drizzle of honey for a cozy breakfast treat.

Cozy, tender, and perfectly spiced, these Apple Cinnamon Oat Muffins are the ultimate winter breakfast or afternoon snack. They’re quick to whip up, full of wholesome flavor, and a treat the whole family will reach for again and again.

If you loved these muffins, you’ll also enjoy my Banana Oat Muffins with Cranberries & Walnuts — another soft, flavorful breakfast favorite that’s just as easy to make and perfect for starting the day on a sweet note.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Before You Start

These muffins come together quickly in a single bowl — here’s everything you need to know before you bake:

Can I make these muffins ahead of time?
Yes! Mix dry and wet ingredients separately and combine just before baking. Muffins keep 2–3 days in an airtight container or can be frozen.

Can I substitute the milk or oil?
Absolutely — any dairy or plant-based milk works. Canola oil can be swapped for melted butter or coconut oil for richer flavor.

Can I add other mix-ins?
Yes — raisins, dried cranberries, chopped nuts, or even a handful of chocolate chips pair beautifully with the apples.

Why shouldn’t I overmix the batter?
Overmixing develops gluten in the flour, which can make muffins dense instead of tender and fluffy.

Fluffy Apple Cinnamon French Toast (Made with Trader Joe’s Seasonal Sourdough!)

 

Fluffy Apple Cinnamon French Toast made with Trader Joe’s Apple Cinnamon Sourdough and topped with maple butter — the perfect cozy fall breakfast.

Fluffy Apple Cinnamon French Toast (Made with Trader Joe’s Seasonal Sourdough!)

I recently made one of my favorite kinds of discoveries — the kind that happens when you’re wandering the aisles at Trader Joe’s and something seasonal catches your eye. Nestled on the bread shelf was their Apple Cinnamon Sourdough, a luscious loaf speckled with brown sugar, cinnamon, and tender apple chunks baked right in. I didn’t even hesitate — into the cart it went!

This apple bread alone is pure fall comfort, but when you turn it into French toast? Absolute heaven. Each slice soaks up the sweet, cinnamon-spiced custard and cooks up golden and crisp at the edges, yet stays wonderfully soft and fluffy inside. And here’s the little twist that makes this recipe stand out — the batter isn’t your ordinary mix of milk and eggs. It includes a secret ingredient: a small amount of flour.

That bit of flour gives the custard just enough body to cling beautifully to the bread, creating a light coating that crisps up as it cooks while keeping the inside perfectly tender. It’s a simple trick that transforms basic French toast into something truly irresistible — fluffy, caramelized, and utterly crave-worthy.

Serve it warm with a generous smear of my maple butter and a drizzle of syrup, and you’ve got yourself a breakfast that tastes like fall in every bite. It’s made for slow weekend mornings, when the kitchen smells like cinnamon and apples, and you have time to savor something special. But hurry — Trader Joe's bread is seasonal, and once it’s gone, you’ll be counting down the days until it returns next fall.

What Ingredients Do I Need?

Here’s what you’ll need to make this cozy fall French toast. No need to measure just yet — this is your ingredient overview and why each one matters.

• All-Purpose Flour – The secret ingredient! A little flour thickens the custard so it clings beautifully to the bread, giving your French toast that golden, crisp exterior while keeping the inside light and fluffy.

• Milk – The creamy base for your custard mixture. Whole milk gives the richest texture, but any milk you have on hand will work.

• Eggs – The foundation of every French toast batter, adding richness and structure to the custard.

• Granulated Sugar – Just a touch sweetens the batter and helps create caramelized edges as the toast cooks.

• Vanilla Extract – Adds a warm, cozy flavor that ties the cinnamon and apple notes together perfectly.

• Ground Cinnamon – The heart of fall flavor! Cinnamon adds depth and warmth that complements the apple-studded bread.

• Salt – A pinch sharpens the sweetness and balances all those cozy flavors.

• Trader Joe’s Apple Cinnamon Sourdough Bread – The star of the show! This limited-edition loaf is filled with tender apple chunks, brown sugar, and cinnamon swirls — the perfect bread for soaking up your French toast batter without falling apart.

• Butter & Maple Syrup – Combined to make luscious maple butter — a simple topping that melts over warm French toast for the perfect finishing touch.

Substitutions and Variations

If you can’t find Trader Joe’s Apple Cinnamon Sourdough or want to switch things up, here are two delicious ways to put your own spin on this recipe:

1. Classic Cinnamon Swirl Version

Swap the seasonal sourdough for cinnamon swirl or brioche bread. Both will give you that soft, custardy texture with sweet ribbons of cinnamon throughout. Add a few thin slices of sautéed apples on top for that same fall vibe.

2. Caramel Apple French Toast

Take things up a notch by topping your cooked French toast with warm sautéed apples tossed in butter, brown sugar, and a drizzle of caramel sauce. It’s like apple pie meets brunch — and it’s heavenly.

Crispy exterior, fluffy on the inside

Kitchen Tips and Notes

• Don’t skip the flour. It’s the key to getting that signature crisp coating that sets this recipe apart from traditional French toast.

• Use day-old bread if possible. Slightly stale bread soaks up the custard without becoming soggy — ideal for that golden, fluffy texture.

• Cook over medium heat. Too hot, and the outside will brown before the inside is cooked through. Medium heat gives you a perfectly even cook.

• Keep slices warm. As you cook each batch, place finished slices on a baking sheet in a 200°F oven to keep them warm until serving.

• Make it brunch-worthy. Serve with maple butter, extra syrup, a sprinkle of powdered sugar, and maybe a few caramelized apple slices for an extra touch of cozy.

This bread is just loaded with cinnamon and chunks of apples.

"Set the Mood"

This Apple Cinnamon French Toast is made for slow, cozy mornings — the kind where you sip coffee or tea in your favorite mug and let the smell of cinnamon fill the kitchen. Light a candle with apple or maple notes, turn on a mellow acoustic playlist, and let breakfast linger a little longer. Pair your French toast with a warm cup of chai or spiced cider, and serve it alongside crispy bacon, scrambled eggs or a bowl of fresh fruit. It’s the kind of simple, soul-warming brunch that makes fall mornings feel a little extra special.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

    RECIPE IS DOWN BELOW👇     

Crisp Apple & Arugula Farro Salad with Toasted Walnuts & Feta

This easy fall farro salad combines crisp apples, peppery arugula, creamy feta, and toasted walnuts in a honey-Dijon dressing. A hearty yet refreshing dish that’s perfect for cozy autumn meals. 

Crisp Apple & Arugula Farro Salad with Toasted Walnuts & Feta

The leaves are just starting to fall and the nights have cooled down.  This is the time when I find myself craving salads that feel just a little heartier—something fresh yet grounding, nourishing but not heavy. That’s exactly where this Crisp Apple & Arugula Farro Salad with Toasted Walnuts & Feta shines.

Every forkful is a celebration of fall: sweet-tart apples with that irresistible crunch, nutty farro with its warm, earthy bite, and peppery arugula to keep things bright. Creamy crumbles of feta melt into the honey-Dijon dressing, while toasted walnuts add the kind of cozy, satisfying crunch that makes this salad more than just a side—it’s a seasonal star.

Best of all, this recipe is wonderfully simple. Just cook the farro, whisk up the dressing, and toss everything together. It’s the kind of easy fall salad you’ll turn to again and again—whether you’re looking for a wholesome weeknight dinner, a crowd-pleasing holiday side, or a way to bring the best flavors of the season right to your table.

Enjoy!

What Ingredients Do I Need?

Here’s everything that brings this fall salad to life:

• Farro – A nutty, chewy whole grain that gives the salad its hearty base.

• Vegetable broth – Infuses the farro with savory depth as it cooks.

• Bay leaf – A subtle aromatic that adds warmth to the grain’s flavor.

• Extra virgin olive oil – Smooth and fruity, the foundation for the dressing.

• Apple cider vinegar – Bright, tangy, and perfectly autumnal.

• Dijon mustard – Adds sharpness and helps emulsify the vinaigrette.

• Honey – A touch of natural sweetness that balances the tart flavors.

• Kosher salt & black pepper – Simple seasoning to bring everything together.

• Apple – Crisp, tart, and refreshing—an instant fall favorite.

• Arugula – Peppery greens that keep the salad lively and fresh.

• Feta cheese – Creamy, tangy crumbles that melt into the dressing.

• Toasted walnuts – Nutty crunch that adds coziness and texture.

• Fresh basil – Herbaceous brightness to lift the flavors.

• Fresh parsley – Earthy and fresh, rounding out the herb mix.

Substitutions and Variations

This salad is flexible—swap or add as you like!

• Grain swap: Use quinoa, brown rice, or barley in place of farro.

• Cheese options: Goat cheese or shaved parmesan work beautifully.

• Nut choices: Pecans or almonds can replace walnuts for a different crunch.

• Apple variety: Try Honeycrisp for sweetness or Granny Smith for extra tartness.

• Leafy greens: Spinach or mixed greens can stand in for arugula.

Kitchen Tips and Notes

A few quick tricks to make this salad shine:

• Toast your walnuts in a dry skillet for 3–4 minutes to boost flavor.
• Let the farro cool slightly before tossing—this keeps greens crisp, or make the farro earlier in the day.  Great for using leftover cooked farro!

• Make the dressing in advance; it stores well in the fridge for up to 3 days.

• For extra flavor, cook farro in broth with a garlic clove or onion.

• Serving temperature; warm for comfort or chilled for a refreshing side dish.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

    RECIPE IS DOWN BELOW👇     

Morning Market Quinoa Salad with Spinach, Apples & Cherry Vinaigrette

Start your day fresh with this Morning Market Quinoa Salad, packed with spinach, apples, peaches, and a tangy cherry vinaigrette—perfect for breakfast and your 5-a-day goals!

Morning Market Quinoa Salad with Spinach, Apples & Cherry Vinaigrette

I’ve always loved the idea of a farmer’s market breakfast—the kind where you stroll past baskets of peaches, bunches of greens, and jars of jam with your coffee in hand. While I can’t always make it to the market, this Morning Market Quinoa Salad with Spinach, Apples & Cherry Vinaigrette brings that fresh, sunlit feeling right into our kitchen. We’ve been on a mission to eat more fruits and vegetables, and this healthy quinoa breakfast salad hits that sweet spot—colorful, nourishing, and easy to pull together in just 15 minutes.

What surprised me most is how well this works as a salad for breakfast. It’s hearty enough to satisfy, thanks to the protein-packed quinoa and toasted almonds, but still light and refreshing with all that juicy fruit. The tart cherry vinaigrette is what ties it all together—bright, tangy, and just the right amount of sweet. With every bite, you’re knocking off part of your 5-a-day fruits and veggies in the most delicious way possible. Whether you serve it in a bowl for brunch or pack it up for later, it’s the kind of plant-based breakfast salad that actually makes you feel good.

This has quickly become a weekday staple in our house—quick, healthy, and loaded with fresh produce. It's proof that salads aren't just for lunch anymore—and that breakfast can be vibrant, fruity, and totally satisfying.

Ready to start your day with something fresh, fruity, and totally satisfying? Give this Morning Market Quinoa Salad a try and see how delicious eating more fruits and veggies can be—whether it's breakfast, brunch, or a light lunch. 🌿🍒

Make it this week and let your mornings shine—your 5-a-day never looked so good!

What Ingredients do I need?

Produce

• Baby spinach
• Honeycrisp apple
• Peach
• Garlic

Dried & Preserved Goods

• Dried tart cherries
• Tart cherry preserves

Pantry Staples

• Quinoa
• Sliced almonds
• Olive oil
• Red wine vinegar
• Dijon mustard
• Salt

Dairy

• Feta cheese (block or crumbled)

Substitutions and Variations

Substitutions

This salad is easy to customize with whatever you have on hand. Here are some simple swaps if you’re missing an ingredient or want to try something new:

• Quinoa → Try cooked farro, couscous, or brown rice for a different grain base.

• Baby spinach → Use arugula, mixed greens, or massaged kale.

• Honeycrisp apple → Swap with pear, grapes, or even orange segments for a citrusy twist.

• Peach → Try nectarines, plums, or berries (fresh or thawed from frozen).

• Dried tart cherries → Use dried cranberries, chopped dried apricots, or golden raisins.

• Sliced almonds → Walnuts, pecans, or pumpkin seeds add crunch too.

• Feta cheese → Goat cheese, shredded parmesan, or a dairy-free alternative work well.

• Tart cherry preserves → Substitute with raspberry or apricot preserves in the vinaigrette.

Variations

Looking to switch things up? Here are a few delicious ways to put your own spin on this versatile salad:

• Berry Breakfast Bowl – Swap the apple and peach for fresh blueberries, strawberries, or raspberries for an all-berry morning boost.

• Maple Morning Mix – Drizzle a touch of maple syrup into the vinaigrette and add chopped walnuts and dried cranberries for a cozy, autumn-inspired breakfast vibe.

• Yogurt Parfait Style – Layer the quinoa, fruit, almonds, and vinaigrette in a glass with plain or vanilla Greek yogurt for a sweet-savory breakfast parfait.

• Sweet & Savory Brunch Platter – Serve the salad alongside toasted sourdough, scrambled eggs, or smoked salmon for a brunch-worthy spread.

Kitchen Tips and Notes

• Cooking Quinoa - In a medium saucepan bring 1 1/2 cups water and 3/4 cup dry rinsed and drained quinoa to boiling; reduce heat.  Simmer, covered, 12 minutes (liquid should be absorbed).  Remove from heat and let stand 5 minutes.  Fluff with fork.  Transfer to an airtight container and chill up to 5 days.

• Make-Ahead Friendly – You can prep the vinaigrette and quinoa up to 3 days in advance. Store them separately and toss everything fresh when you're ready to eat.

• Cool Quinoa Completely – Let quinoa cool to room temperature before mixing to prevent wilting the spinach or melting the cheese.

• Batch Cook Quinoa – Make extra quinoa and freeze it in portions. It defrosts quickly and makes salad-building a breeze.

• Pack It To-Go – Layer the ingredients in a jar (vinaigrette on the bottom, spinach on top) for an easy grab-and-go breakfast or lunch.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Let’s Chat! 💬

Are you a breakfast salad believer yet? I’d love to hear how you’re adding more fruits and veggies to your meals—or if you’ve tried a twist on this Morning Market Quinoa Salad. Did you swap the apple for pear? Try a different vinaigrette? Share your favorite combos and tips in the comments below!

Let’s inspire each other to start the day fresh, colorful, and full of flavor.

📸 Made it? Share it!

Tag your salad creations on Instagram with #MorningMarketSalad and @sliceofsouthern—I’d love to see your version and share the salad love!

    RECIPE IS DOWN BELOW👇