Description
Delightfully spiced Cinnamon Apple Oatmeal Muffins made with wholesome oats, fresh baking apples, and a crunchy oat streusel topping. These muffins are moist, flavorful, and perfect for breakfast or a snack, offering a comforting blend of cinnamon and nutmeg with a tender crumb.
Ingredients
Scale
Muffins
- 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
- ½ cup unsalted butter, softened to room temperature
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 cup plain full-fat yogurt
- 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 ground cinnamon
Instructions
- Preheat and Prepare: Preheat your oven to 375 °F (190 °C). Line a 12-cup muffin pan with cupcake liners or spray it well with nonstick baking spray to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, rolled oats, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set this mixture aside for later.
- Cream Butter and Sugars: In a medium mixing bowl, use a hand mixer or stand mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar. Beat for about 2 minutes until the mixture becomes light and fluffy.
- Add Egg and Yogurt: Add the egg to the creamed butter and sugar, beating until fully incorporated. Then add the plain full-fat yogurt and mix until everything is well combined.
- Combine Wet and Dry Ingredients: Gradually add the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula until most of the flour mixture is combined. The batter will be thick, so avoid overmixing.
- Fold in Apples: Gently fold in the finely chopped baking apples until just combined. Be careful not to overmix, which can toughen the muffins.
- Fill Muffin Cups: Using a cookie scoop or a spoon, divide the batter evenly among the prepared muffin cups, filling each about 85% full to allow room for rising.
- Prepare Streusel Topping: In a small bowl, mix together the brown sugar, rolled oats, flour, unsalted butter, and ground cinnamon until crumbly. Sprinkle a spoonful of this oat streusel evenly over the top of each muffin cup.
- Bake: Bake the muffins in the preheated oven for 20 to 25 minutes. Check doneness by inserting a toothpick into the center of a muffin—it should come out clean or with a few moist crumbs attached.
- Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire cooling rack to cool completely to preserve their texture and prevent sogginess.
Notes
- These muffins can be frozen for up to 2-3 months. Store them in a plastic freezer bag or airtight container. To defrost, place in the refrigerator overnight or use the microwave’s defrost setting. You can also reheat them in the oven for a warm treat.
- If you have extra apples, consider doubling the recipe since these freezer-friendly muffins keep well and are delicious fresh or thawed.
- Use good quality baking apples like Granny Smith or Honeycrisp for the best balance of tartness and sweetness.
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 14 g
- Sodium: 160 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 40 mg
