Description

These Cinnamon Apple Oatmeal Muffins are a perfect blend of warm spices, tender apples, and hearty oats, making for a deliciously wholesome treat. Ideal for breakfast or a snack, they feature a crumbly oat streusel topping that adds a delightful crunch. Moist and flavorful, these muffins are easy to make and freezer-friendly, providing a comforting bite any time of day.

Ingredients

Scale

Dry Ingredients

1 cup all-purpose flour
1 cup old-fashioned rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt

Wet Ingredients

½ cup unsalted butter, softened to room temperature
½ cup brown sugar
¼ cup granulated sugar
1 egg
1 cup plain yogurt, full-fat

Add-ins

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
½ teaspoon cinnamon

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Instructions

Preheat Oven: Preheat your oven to 375 °F (190 °C), ensuring it reaches the right temperature for even baking of the muffins.
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt to blend all your dry ingredients uniformly. Set aside.
Cream Butter and Sugars: In a medium bowl, use a hand or stand mixer to cream the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which takes about 2 minutes.
Add Egg and Yogurt: Beat in the egg until fully incorporated, then add the plain yogurt and beat again until smooth and combined.
Combine Wet and Dry Mixtures: Add the wet ingredients to the dry ingredients. Gently stir with a spatula until just combined; the batter will be thick, so be careful not to overmix.
Fold in Apples: Fold in the finely chopped apples, mixing just until evenly distributed throughout the batter to keep the mixture light.
Prepare Muffin Pan: Line a 12-cup muffin pan with cupcake liners or spray with nonstick baking spray. Use a cookie scoop or spoon to evenly divide the batter into the cups, filling each about 85% full.
Make Streusel Topping: In a small bowl, mix the brown sugar, oats, flour, butter, and cinnamon until crumbly. Sprinkle this topping over each muffin cup generously.
Bake Muffins: Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. This ensures the muffins are cooked through but still moist.
Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire cooling rack to cool completely. This prevents sogginess and helps set the muffin structure.

Notes

These muffins can be frozen in an airtight container or freezer bag for up to 2-3 months. Defrost overnight in the refrigerator or use the microwave defrost setting before serving.
To make a larger batch, simply double all ingredients and bake in two pans.
Extra apples can be used up in salads or soups if not needed for the recipe.
For best results, do not overmix the batter to maintain muffin tenderness.
Use full-fat plain yogurt for the moistest muffins; substituting low-fat may affect texture.

Nutrition

Serving Size: 1 muffin
Calories: 220 kcal
Sugar: 16 g
Sodium: 140 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 3 g
Protein: 3 g
Cholesterol: 40 mg