Description

Cinnamon Apple Oatmeal Muffins are fast, easy and delicious— loaded with apples, oats, and fall spices. A quick nutritious bite for breakfast or snack time.

Ingredients

1 cup all-purpose flour
1 cup old-fashioned rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1/2 cup brown sugar
1/4 cup granulated sugar
1 egg
1 cup plain yogurt, full-fat
2 cups baking apples, peeled, cored, and finely chopped (approximately 2 apples)

Oat Streusel Topping:

3 tablespoons brown sugar
3 tablespoons old-fashioned rolled oats
3 tablespoons all-purpose flour
3 tablespoons unsalted butter
1/2 teaspoon cinnamon

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 375 °F.
In a large mixing bowl, whisk together flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a medium mixing bowl, use a hand mixer (or stand mixer) to cream together butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes. Add the egg and beat until fully incorporated. Add yogurt and beat until mixed.
Add the wet ingredients to the dry ingredients and stir with a spatula until most of the flour is mixed in, or until just combined (the batter will be very thick).
Add in the apples and fold them in until just combined. Do not overmix.
Line a 12-cup muffin pan with cupcake liners or spray the inside with nonstick baking spray. Use a cookie scoop or spoon to scoop and divide the batter evenly among the liners, filling each cup about 85% full.
In a small mixing bowl, mix together the oat streusel topping ingredients (brown sugar, oats, flour, butter, and cinnamon) until combined and crumbly. Sprinkle a spoonful on top of each muffin.
Bake the muffins for 20 to 25 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Allow it to cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Equipment used: 12-tin muffin pan, cupcake liners, mixing bowls, measuring cups and spoons, a hand mixer or a stand mixer, a cookie scoop, and a wire cooling rack.

How to store: Once the apple oatmeal muffins have completely cooled, you can store them at room temperature in a cool, dry place (the countertop is usually fine!) in an airtight container or sealed plastic bag for up to 3-4 days. Adding a paper towel will help absorb moisture and keep your muffins from getting soggy! To extend their shelf life, store in the fridge for up to 1 week. Note that refrigeration will change their texture and dry them out a bit. You can add moisture back in by reheating the muffins, but they don't have to be served warm.

How to freeze: Place the muffins in a plastic freezer bag or airtight container and freeze for up to 2-3 months. Defrost overnight in the refrigerator or defrost in the microwave on the defrost setting or reheat in the oven.

How to make mini muffins: Pour batter into a mini muffin pan instead of a 12-cup muffin pan to make bite-size spiced apple muffins that are toddler-friendly, easy to pack in lunchboxes, and great to dole out in between meals when kids (or adults!) are feeling peckish. If you reduce muffin size, you’ll also have to reduce baking time, so make sure to account for that when baking. Around 7-10 minutes should do it in most cases, but every oven is different! Make sure to check the center of the muffins for doneness with a toothpick and add a few minutes as needed until completely cooked through.

Got extra apples? Just double up this recipe because the muffins are that good! Plus, they are freezer-friendly, so there's no rush to finish them all in a few days -- although it's quite possible. You can also use up any extra apples in a weeknight salad or soup.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Bake
Cuisine: American