Apple Oatmeal Crisp Muffins

This post was sponsored by Bob’s Red Mill.  All opinions expressed here are my own as I only promote brands that I truly love.

Apple Oatmeal Crisp Muffins are tender, whole grain muffins that are like apple crisp in muffin form!

My kids have been back to school for an entire week already, and things are transitioning nicely.  I’m getting used to a quiet house again — the first day of school I was so out of sorts being alone!

I did have my dog, but he’s a pretty quiet guy.  🙂

My boys go to different schools now, so I’m on a mission to make things go as smoothly as possible so we can get out the door fast.  These Apple Oatmeal Crisp Muffins are a quick and easy breakfast, and perfectly portable in case we’re running late.

It happens!

Apple Oatmeal Crisp Muffins

I’m pretty vocal about my love of oatmeal whether it be slow cooker oatmeal, overnight oats, or baked oatmeal.  They’re all in my regular breakfast rotation, but I had the idea to make these apple crisp inspired muffins for a fun back to school breakfast.

These healthy apple crisp muffins are whole grain with whole wheat white flour and a double dose of oatmeal in the muffins themselves and in the streusel.  That’s double the oatmeal love!

Speaking of oatmeal….I used Bob’s Red Mill Old Fashioned Rolled Oats for this recipe.

I always have a variety of Bob’s Red Mill products on hand because it’s a brand that I trust.  Their oats are no exception, and what sets them apart is that they’re kiln roasted to give them a delicious, wholesome flavor.

Oats are incredibly versatile as shown in these muffins.  When baked inside, they add a mild nutty flavor and slightly chewy texture that I love.

In the crisp topping, the oats become nice and crispy, resulting in muffins with even more texture.

Let’s not forget that oats are rich in dietary fiber and help reduce cholesterol.  They’re a huge win any way you look at them!

These Apple Oatmeal Crisp Muffins are extremely easy to make, and I’ve included a tutorial to make things even easier.  Let’s get down to the basics:

First we place our dry ingredients in medium bowl.  Next, we whisk our wet ingredients together in a large bowl, and stir the dry ingredients into the wet until just combined.

After that, we fold in our fresh apple chunks, and divide the batter equally between our 12 muffin cups.  I like to use an ice cream scoop to spoon the batter in…it makes life much easier!

Next, prepare the streusel topping.  Place all the ingredients in a small bowl, then using a pastry blender, two forks, or your fingers, work the cold chunks of butter into the oat-flour mixture.

Place the streusel on top of the muffin batter (you may have some leftover), and bake for 18-20 minutes.

Once they’re cooled, you can make a glaze to drizzle over the top of the muffins.  That’s completely optional, of course, but it does add a little drama, doesn’t it? 😉

These Apple Oatmeal Crisp Muffins were a huge hit with my boys and eased the pain involved with going back to school.  They’re completely reminiscent of apple crisp with big chunks of apple and that golden brown streusel topping.

Back to school breakfasts really don’t get much better than this. 🙂

Apple Oatmeal Crisp Muffins

 

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Prep time

15 mins

Cook time

18 mins

Total time

33 mins

 

Apple Oatmeal Crisp Muffins are apple oatmeal muffins packed with fresh apple chunks and topped with an oatmeal streusel. They're like apple crisp in muffin form!

Author: Flavor the Moments

Serves: 12 muffins

Ingredients

For the muffins:

• 1¼ cups whole wheat white flour
• ½ cup Bob's Red Mill Old Fashioned Rolled Oats
• 1½ teaspoons baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup light brown sugar, packed
• ⅓ cup canola oil
• 2 large eggs, room temperature
• ½ cup plain Greek yogurt (I used 0%)
• ¼ cup skim milk
• 1 medium Granny Smith apple, peeled, cored, and chopped into ½" chunks

For the Streusel:

• ½ cup Bob's Red Mill Old Fashioned Rolled Oats
• ¼ cup white whole wheat flour
• ¼ cup light brown sugar, packed
• 1 teaspoon ground cinnamon
• 3 tablespoons cold unsalted butter, cut into small cubes

For the Glaze: (optional)

• ¼ cup powdered sugar
• 1-2 teaspoons skim milk

Instructions

Prepare the muffins:

1. Preheat the oven to 350 degrees. Line a standard muffin pan with paper liners or spray the cavities with cooking spray. Set aside.
2. In a medium bowl, whisk together the flour, oats, baking powder, cinnamon, baking soda, and salt.
3. In a large bowl, vigorously whisk the sugar, oil, and eggs until frothy, about 30 seconds. Whisk in the Greek yogurt and milk until incorporated.
4. Add the dry ingredients to the wet ingredients, stirring just until combined, then fold in the apple chunks. Divide the batter evenly between each of the 12 muffin cups.

Prepare the streusel:

1. Place the flour, oats, sugar, and cinnamon in a small bowl and whisk to combine. Add the cold butter chunks and incorporate into the dry mixture using your fingers, a pastry blender, or two forks until the the mixture resembles pea-sized crumbles. Top the batter with the streusel -- you may not need all of it.
2. Bake on the middle rack of the oven for 18-20 minutes or until the tops of the muffins spring back when pressed gently, or a toothpick inserted into the center comes out with moist crumbs. Cool on a wire rack for 10 minutes, then remove from the pan and cool completely.

Prepare the glaze (optional):

1. Place the powdered sugar in a small bowl. Add 1 teaspoon of milk and stir. Add another 1-2 teaspoons of milk depending on the desired consistency. Spoon a bit of glaze over each muffin and allow to set at room temperature.
2. Serve and enjoy!

Notes

Store muffins in an airtight container at room temperature for up to 5 days.
If you have leftover streusel, store it in an airtight container in the fridge for your next back of muffins, quick bread, or individual sized apple crisps!
Recipe by Flavor the Moments.

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I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.