Description
These Apple Oat Muffins with Greek Yogurt are wonderfully moist and bursting with flavor. Made with wholesome oats and fresh apples, they are perfect for breakfast or a snack.
Ingredients
Scale
- ¾ cup whole milk
- 90g rolled oats
- 2 cups all-purpose flour
- 200g white sugar
- 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
Instructions
- Combine 1 cup rolled oats and ¾ cup whole milk in a medium bowl. Let sit for 15 minutes.
- 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 kosher salt. Set aside.
- Add 4 tbsp melted butter, ½ cup vegetable oil, ¾ cup Greek yogurt, 3 eggs, and 1 tbsp vanilla extract to the soaked oats. Whisk to combine.
- Fold in ¾ cup grated apple to the wet ingredients.
- Add the dry ingredients into the wet ingredients. Fold gently until just mixed, being careful not to over mix.
- Scoop the batter into the prepared muffin tin, filling each cup to the top. Optionally sprinkle with sugar in the raw.
- Bake for 7 minutes at 425°F, then lower the temperature to 350°F and bake for an additional 13-15 minutes, until golden and a toothpick comes out clean.
- Let the muffins cool for 5 to 10 minutes in the tin, then cool completely on a wire rack.
Notes
For a different flavor, try adding nuts or chocolate chips to the batter.
Make sure not to overmix the batter to keep the muffins light and fluffy.
These muffins store well in an airtight container for up to a week.
Nutrition
- Serving Size: 1 muffin
- Calories: 183
- Sugar: 9g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg