Description
These Apple Oat Muffins with Greek Yogurt are a tasty treat, blending apple and oats for delightful flavors. Perfect for breakfast or a snack, they are easy to prepare and baked to golden perfection, ideal for any occasion.
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, you need 1 large apple
- Sugar in the raw, optional, for topping
Instructions
- In a medium bowl, mix the rolled oats and whole milk. Let sit for 15 minutes to soak the oats.
- Preheat the oven to 425°F and line a 12 cup muffin tin with liners.
- In another bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
- Add melted butter, vegetable oil, Greek yogurt, eggs, and vanilla to the soaked oats. Mix well.
- Fold in the grated apple to the wet mixture.
- Combine dry ingredients with the wet ingredients, mixing gently until just combined; do not over mix.
- Using an ice cream scoop, fill the muffin tin to the top with batter. Sprinkle with optional sugar and oats on top.
- Bake at 425°F for 7 minutes, then reduce heat to 350°F and bake for an additional 13 to 15 minutes until golden brown and a toothpick comes out clean.
- Allow to cool in the tin for 5 to 10 minutes before transferring to a wire rack.
Notes
Make sure to squeeze the grated apple to remove excess moisture for better texture.
Keep an eye on the muffins to avoid overbaking, especially during the final minutes.
These muffins can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 192
- Sugar: 10g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 51mg