I started making these on school mornings because a box of oatmeal packets never kept anyone full until lunch. The batter comes together in one big bowl, and the grated apple does most of the work. You get 12 muffins and about 15 minutes of hands-on time.
What makes them soft instead of crumbly is the Greek yogurt and honey. Rolled oats drink up the almond milk slowly, so the batter looks loose before it goes in the oven and the muffins come out moist. Use full-fat yogurt if you can. The low-fat kind makes a thinner batter and a lighter crumb.
One thing to get right: squeeze the grated apple dry. If it goes in dripping, the muffins bake up gummy in the middle. A quick press in a clean towel fixes it.
Step-by-Step Instructions
1. Grate the apples
Peel the apples and grate them on the coarse side of a cheese grater. Press the shreds in a clean towel to drain the juice, then set aside.
2. Heat the oven
Preheat to 350°F (180°C) and line 12 cups of a muffin tin with paper liners.
3. Beat the eggs
Whisk the eggs in a large bowl until they are foamy and pale, about a minute.
4. Add the yogurt and honey
Whisk in the Greek yogurt, honey and vanilla until the mixture is thick and even. Scrape the bottom of the bowl so no honey sits there.
5. Fold in the dry ingredients
Sprinkle the rolled oats, baking powder, salt and cinnamon over the top, then add the grated apple. Fold with a spatula until just combined.
6. Loosen with the milk
Pour in the almond milk and stir until everything is mixed. The batter will be wet and spoonable, not stiff.
7. Fill the cups
Scoop the batter into the 12 lined cups, filling each about three quarters full. Add any toppings now.
8. Bake
Bake for 35 to 40 minutes, until the muffins are set and just starting to turn golden. A skewer in the center should come out nearly clean.
9. Cool
Leave them in the tin for 5 minutes, then lift them onto a rack to cool.
Pro Tips
How to Store Apple Cinnamon Oatmeal Muffins
Refrigerator
Keep cooled muffins in a sealed container at room temperature for 2 days, or in the fridge for up to 5 days.
Freezer
Wrap each muffin in foil or put them in a freezer bag and freeze for up to 3 months. Thaw overnight in the fridge.
Reheating
Warm a single muffin in the microwave for 20 to 30 seconds. For a whole batch, cover the tin loosely with foil and heat at 300°F for 8 to 10 minutes.
Variations
- Add 3/4 cup dried cranberries and 1/4 cup blueberries to the batter for a fruitier muffin.
- Scatter sliced almonds over the tops before baking for crunch.
- Swap the honey for maple syrup in the same amount if you prefer the flavor.
- Fold in 1/2 cup chopped walnuts with the oats for texture.
Frequently Asked Questions
Q: Can I use quick oats instead of rolled oats?
You can, but the texture changes. Quick oats are finer and soak up the milk faster, so the muffins come out denser. If that is all you have, use the same 2 1/2 cups and expect a softer, less chewy crumb.
Q: Why are my muffins wet in the middle?
Usually it is the apple. Grated apple holds a lot of juice, and if it goes in wet the center stays gummy. Drain it well, and if the skewer still comes out wet at 40 minutes, give them another 3 to 5 minutes.
Q: Can I make these without Greek yogurt?
Yes. Regular plain yogurt works, though the batter will be thinner. Sour cream is a closer match for thickness. Either way, use the same 1 cup.
Q: Do these muffins need to be refrigerated?
Not for the first couple of days. They keep in a sealed container at room temperature for 2 days. After that, move them to the fridge, where they last up to 5 days.
Q: Can I bake this as a loaf instead of muffins?
You can, but the timing changes completely and the source method does not cover it. Stick with the muffin tin for the 35 to 40 minutes at 350°F. If you do try a loaf, use a skewer to judge doneness rather than the clock.
Apple Cinnamon Oatmeal Muffins – Easy 12-Muffin Batch
Moist apple cinnamon oatmeal muffins made with grated apple, Greek yogurt and rolled oats. One bowl, 12 muffins, baked at 350°F for 35 to 40 minutes.
Ingredients
Instructions
- 1Grate the apples — Peel the apples and grate them on the coarse side of a cheese grater. Press the shreds in a clean towel to drain the juice, then set aside.
- 2Heat the oven — Preheat to 350°F (180°C) and line 12 cups of a muffin tin with paper liners.
- 3Beat the eggs — Whisk the eggs in a large bowl until they are foamy and pale, about a minute.
- 4Add the yogurt and honey — Whisk in the Greek yogurt, honey and vanilla until the mixture is thick and even. Scrape the bottom of the bowl so no honey sits there.
- 5Fold in the dry ingredients — Sprinkle the rolled oats, baking powder, salt and cinnamon over the top, then add the grated apple. Fold with a spatula until just combined.
- 6Loosen with the milk — Pour in the almond milk and stir until everything is mixed. The batter will be wet and spoonable, not stiff.
- 7Fill the cups — Scoop the batter into the 12 lined cups, filling each about three quarters full. Add any toppings now.
- 8Bake — Bake for 35 to 40 minutes, until the muffins are set and just starting to turn golden. A skewer in the center should come out nearly clean.
- 9Cool — Leave them in the tin for 5 minutes, then lift them onto a rack to cool.
Questions or cooking notes?
Ask about an ingredient or share a tip that could help someone else.