Description

These Apple Oat Muffins with Greek Yogurt offer a delightful blend of flavors. Quick and easy to make, they are perfect for breakfast or as a wholesome snack, featuring oats, Greek yogurt, and fresh apples for a deliciously moist texture.

Ingredients

Scale

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
Sugar in the raw, optional, for topping

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Instructions

Combine 1 cup rolled oats and ¾ cup whole milk in a medium bowl. Let sit for 15 minutes to soak.
Preheat the oven to 425°F and line a 12-cup muffin tin with liners.
In another bowl, whisk together 2 cups flour, 1 cup sugar, 2 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, and ½ tsp salt. Set aside.
To the soaked oats, mix in 4 tbsp melted butter, ½ cup vegetable oil, ¾ cup Greek yogurt, 3 eggs, and 1 tbsp vanilla extract until well combined.
Gently fold in ¾ cup grated apple into the wet ingredients.
Add the dry ingredients to the wet mixture all at once, folding just until combined, being careful not to over mix.
Scoop the batter into the prepared muffin tins, filling each cup to the top. Top with optional sugar in the raw and oats.
Bake for 7 minutes at 425°F, then reduce the temperature to 350°F and continue baking for 13 to 15 minutes until golden and a toothpick comes out clean.
Cool the muffins in the tin for 5 to 10 minutes, then transfer to a wire rack to cool completely.

Notes

For added sweetness, use a large apple that is naturally sweet like Fuji or Honeycrisp.
These muffins freeze well—store them in an airtight container for up to 2 months.
Feel free to add nuts or raisins for extra flavor and texture.

Nutrition

Serving Size: 1 muffin
Calories: 210
Sugar: 10g
Sodium: 200mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg