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Apple Oatmeal Muffins

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Ingredients

Warning0 allergens identified

Apple Oatmeal Muffins

For the Muffins

1 ¼ cups whole wheat white flour

½ cup old fashioned rolled oats

1 ½ teaspoons baking powder

1 tsp ground cinnamon

¼ tsp baking soda

¼ tsp salt

¾ cup light brown sugarpacked

⅓ cup oil your favorite

2 eggsroom temperature

½ cup plain Greek yogurt

¼ cup milk dairy or non-dairy

1 Granny Smith applepeeled, cored, and chopped into 1/2″ chunks

For the Streusel

½ cup old fashioned rolled oats

¼ cup white whole wheat flour

¼ cup light brown sugarpacked

1 tsp ground cinnamon

3 tablespoons cold unsalted buttercut into small cubes

For the Glaze (optional)

¼ cup powdered sugar

1 tsp skim milk

Instructions

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Prepare the muffins:

Preheat the oven to 350 degrees. Line a standard muffin pan with paper liners or spray the cavities with cooking spray. Set aside.

Whisk together the 1 1/4 cups flour, 1/2 cup oats, baking powder, cinnamon, baking soda, and salt.

In a large bowl, vigorously whisk the 3/4 cup sugar, oil, and eggs until frothy, about 30 seconds. Whisk in the Greek yogurt and milk until incorporated.

Add the dry ingredients to the wet ingredients, stirring just until combined, then fold in the apple chunks. Divide the batter evenly between each of the 12 muffin cups.

Prepare the streusel:

Place the 1/2 cup flour, 1/4 cup oats, 1/4 cup brown sugar and cinnamon in a small bowl and whisk to combine. Add the cold butter chunks and incorporate into the dry mixture using your fingers, a pastry blender, or two forks until the the mixture resembles pea-sized crumbles. Top the batter with the streusel — you may not need all of it.

Bake on the middle rack of the oven for 18-20 minutes or until the tops of the muffins spring back when pressed gently, or a toothpick inserted into the center comes out with moist crumbs. Cool on a wire rack for 10 minutes, then remove from the pan and cool completely.

Prepare the glaze (optional):

Place the powdered sugar in a small bowl. Add 1 teaspoon of milk and stir. Add another 1-2 teaspoons of milk depending on the desired consistency. Spoon a bit of glaze over each muffin and allow to set at room temperature. Enjoy!

Nutrition

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Tips & Tricks (5)

Dice Apples Just Before Mixing 🍎
Cut Granny Smith apples into small chunks immediately before folding into the batter to prevent oxidation and browning, ensuring bright flavor and appealing texture in every bite.
Toast Your Oats for the Streusel 🌾
Lightly toast the old-fashioned rolled oats for the topping in a dry skillet for 2-3 minutes before mixing with butter and cinnamon to deepen their nutty flavor and add extra crunch.
Use Greek Yogurt Cold from the Fridge 🥛
Keep your Greek yogurt ice-cold and fold it in gently as the last ingredient to maintain a tender crumb structure and prevent the batter from becoming dense or over-mixed.
Chill Batter for 15-20 Minutes 🧊
Refrigerate your prepared batter before filling muffin cups to allow the oats to absorb moisture and help muffins bake evenly with a more tender interior and defined, rounded tops.
Fill Cups Strategically for Even Baking ⚖️
Use a scoop to fill muffin cups to about two-thirds full, then distribute apple pieces evenly across the batch to ensure consistent moisture content and uniform baking throughout.