Preheat your oven to 180°C (350°F). Grease a muffin tin or line with paper liners, then set aside.
In a large bowl, whisk together the flour, oats, brown sugar, baking powder, baking soda, salt, and cinnamon until evenly combined. Toast the oats lightly beforehand for extra flavor if desired.
In a separate small bowl, melt the butter until just browned and fragrant, then let it cool slightly.
Pour the cooled melted butter into the beaten eggs and whisk together until smooth and combined.
Stir the milk into the egg and butter mixture, blending well.
Add the wet mixture to the bowl of dry ingredients and gently fold until just combined. Do not overmix; the batter should be slightly lumpy.
Gently fold in the chopped cooked apples, distributing them evenly throughout the batter.
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Sprinkle a little extra oats or cinnamon on top of each muffin for added texture and aroma.
Bake for 20-25 minutes, or until the muffins are golden on top and a toothpick inserted in the center comes out clean. You’ll hear a gentle crackle as they bake and see a lovely rise with slightly cracked tops.
Once baked, remove the muffins from the oven and let them rest for 5 minutes in the tin. Then transfer to a cooling rack to cool slightly.
Enjoy these warm or at room temperature, perhaps with a pat of butter or a drizzle of honey. They’re best eaten within a couple of days or can be frozen for later.
