Apple Oat Muffins with Greek Yogurt
These Apple Oat Muffins with Greek Yogurt are everything a fall breakfast muffin should be: soft, ultra-moist, warmly spiced with cinnamon, and studded with real grated apple in every bite (no chunky apple pieces to fight with here). They come together in one bowl, freeze beautifully, and disappear from my kitchen counter faster than almost anything else I bake. Warm one up, no butter required, the crumb is that good on its own.
Ingredients
- ¾ cup whole milk
- 1 cup rolled oats, 90g
- 2 cups all-purpose flour, 240g
- 1 cup white sugar, 200g
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp kosher salt
- 4 tbsp unsalted butter, melted
- ½ cup vegetable oil
- ¾ cup Greek yogurt
- 3 large eggs
- 1 tbsp vanilla extract
- ¾ cup grated apple, peeled and squeezed dry, you need 1 large apple
- Sugar in the raw, optional, for topping
Instructions
- In a medium bowl, combine the 1 cup rolled oats and ¾ cup whole milk. Stir together and let sit for 15 minutes to allow the oats to soak and soften.
- Preheat the oven to 425°F and line a 12 cup muffin tin with muffin liners.
- In a medium sized bowl, whisk together the 2 cups flour, 1 cup sugar, 2 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, and ½ tsp kosher salt. Set aside.
- To the soaked oats, add the 4 tbsp melted butter, ½ cup vegetable oil, ¾ cup Greek yogurt, 3 eggs, and 1 tbsp vanilla extract. Whisk well to combine.
- Fold the ¾ cup grated apple (peeled and squeezed dry) into the wet ingredients.
- All at once, add the dry ingredients into the wet ingredients. Using a large spatula, lightly and gently fold in the flour, taking care not to over mix. You want the flour to JUST mix in until there are no more large streaks. The batter will be thick.
- Using an ice cream scoop, scoop the batter into the prepared muffin tin all the way to the top. Sprinkle with sugar in the raw and more oats, if using for garnish.
- Bake for 7 minutes at 425°F, then lower the temperature to 350°F and continue to bake for another 13 to 15 minutes, until the tops are golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Take the muffins out and let them cool for 5 to 10 minutes in the tin, then remove and cool completely on a wire rack.
Notes
Storage & Freezing
Store leftover muffins in an airtight container at room temperature for up to 3 days. If your kitchen runs warm, pop them in the fridge and they'll keep for up to 5 days. Let them come to room temperature before eating or warm them in the microwave for about 20 seconds.
To freeze, let the muffins cool completely on a wire rack first. Wrap each one individually in plastic wrap or place them in a zip lock freezer bag and freeze for up to 3 months. Thaw at room temperature or microwave for 30 to 45 seconds straight from frozen.
Serving: 1muffin, Calories: 320kcal, Carbohydrates: 40g, Protein: 6g, Fat: 15g, Saturated Fat: 5g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 53mg, Sodium: 286mg, Potassium: 115mg, Fiber: 2g, Sugar: 19g, Vitamin A: 206IU, Vitamin C: 0.4mg, Calcium: 88mg, Iron: 2mg
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