Apple Cinnamon Oatmeal Muffins
User Reviews
5
Apple Cinnamon Oatmeal Muffins
Description
This muffin recipe uses oatmeal soaked in milk to add texture and moisture, combined with whole wheat flour and cinnamon for a warm, earthy flavor. Honey and brown sugar sweeten the batter alongside the natural apple sweetness from diced baking apples such as Granny Smith or Honey Crisp. The inclusion of Greek yogurt and oil creates a moist crumb. Baking begins at 400°F to start oven spring, then the temperature lowers to 375°F to finish cooking evenly without excessive browning. Upon removal, muffins rest to set properly and prevent crumbling. Optional sparkling sugar adds a subtle crunch and sweetness on top. The result is a wholesome muffin suitable for breakfast or snacks with moderate sweetness and a balance of soft and slightly chewy textures.
Adjustments to oat type, milk fat, and flour measuring technique influence final texture. Proper flour measuring avoids overly dense muffins.
Ingredients
- 2 cups rolled oats old-fashioned
- 1 cup milk
- 1/3 cup yogurt plain, Greek
- 1/4 cup honey
- 1/3 cup neutral cooking oil generic cooking oil
- 1/2 - 2/3 cup light brown sugar packed, depending on desired sweetness
- 2 egg lightly beaten, large
- 1 ½ cups whole wheat flour properly measured
- 1 teaspoon baking powder
- 1 ½ - 2 teaspoons ground cinnamon depending on desired spice level
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup apple baking, peeled and diced
- Sparkling Sugar optional, or raw sugar
Instructions
- Preheat the oven to 400 F. Grease or line 18 standard-sized muffin tin cups with paper liners.
- Combine the oats and milk in a large bowl.
- Add the Greek yogurt, honey, oil, brown sugar, and eggs. Mix until combined.
- Stir in the flour, baking powder, cinnamon, baking soda, and salt just until combined. The batter will be wet.
- Stir in the apple just until incorporated.
- Divide the batter between the prepared muffin tins.
- Sprinkle sugar over batter, if using.
- Bake for 5 minutes.
- Without opening the oven door or removing the muffins, lower the oven temperature to 375F.
- Continue baking for an additional 10-15 minutes, or until the muffins spring back when lightly pressed.
- Let the muffins cool in the tin for 5 minutes.
- Remove to wire rack to finish cooling.
Notes
- Only rolled oats are confirmed for best texture; quick oats may alter muffin consistency.
- Milk types from skim to whole can be used based on preference or availability.
- Plain nonfat Greek yogurt is used, but 2% or whole milk yogurt works as well.
- Use neutral cooking oil like vegetable or canola for a mild flavor.
- Reduce brown sugar if a less sweet muffin is desired; the given amount yields moderate sweetness.
- Measure whole wheat flour by weighing, sifting, or lightly spooning into measuring cups to prevent dense or dry muffins.
- Choose baking apples like Granny Smith, Honey Crisp, or Pink Lady for best texture and flavor.
- Nutrition values provided are estimates and may vary with ingredient brands and measurements.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18muffins
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 161kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 19mg | 6% |
| Sodium | 80mg | 3% |
| Potassium | 144mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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