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+ servings

Oat Muffins With Apples



  • 3 ½ cups rolled oats
  • 1 ¼ cups Greek yogurt
  • 1 cup milk (any nut milk will also work well)
  • ½ cup butter
  • cup dark brown sugar
  • cup granulated sugar
  • 2 eggs (large or XL)
  • 1 ¼ cups white whole-wheat flour (or all-purpose)
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp ground ginger
  • 1 tsp salt
  • 2 medium apples, peeled and diced (~ ½")


  • 3 Tbsp turbinado sugar
  • ½ tsp ground cinnamon



  • In a large bowl, add the oats, yogurt, and milk. Stir to combine and set aside
  • In a small saucepan over medium heat, add the butter. Warm, stirring frequently, until the butter has browned and smells nutty (~ 5-10 minutes).
  • Pour into a heat-proof bowl. Add a tablespoon of water to the saucepan. Swirl it around to deglaze the browned bits at the bottom, before adding it to the mixing bowl
  • Add the sugars to the browned butter and whisk until smooth. Add the eggs, one at a time, mixing after each.
  • Add all the flour, salt, baking powder, baking soda, and ginger, and mix until most of the dry streaks are gone. Combine with the soaked oats mix before folding in the apple chunks
  • Cover and transfer the batter to the fridge for at least 30 minutes or up to 12 hours. (This gives the flour a chance to hydrate.)

Cinnamon-Sugar Topping

  • Combine the sugar and cinnamon in a small bowl and set aside


  • When you’re ready to bake, heat the oven to 350°F.
  • Spray, grease, or line the muffin pans. Evenly divide the batter between the prepared cups. Sprinkle with the cinnamon-sugar topping
  • If baking jumbo sized muffins, bake for about 40 minutes. If baking standard sized muffins, bake for about 25-30 minutes. In either case, rotate halfway through. (You'll know they're done, when the tops are bouncy to the touch and a cake tester or small, sharp knife inserted in the center comes out clean)
  • Transfer from the pans to a wire rack and allow to cool