Apple Oatmeal Muffins are delicious whole grain muffins studded with tender chunks of apple, the warm flavor of cinnamon, and they're topped with a crunchy oat streusel!
1mediumGranny Smith applepeeled, cored, and chopped into 1/2" chunks
For the Streusel:
1/2cupold fashioned rolled oats
1/4cupwhite whole wheat flour
1/4cuplight brown sugarpacked
1teaspoonground cinnamon
3tablespoonscold unsalted buttercut into small cubes
For the Glaze (optional):
1/4cuppowdered sugar
1-2teaspoonsskim milk
Instructions
Prepare the muffins:
Preheat the oven to 350 degrees. Line a standard muffin pan with paper liners or spray the cavities with cooking spray. Set aside.
Whisk together the 1 1/4 cups flour, 1/2 cup oats, baking powder, cinnamon, baking soda, and salt.
1 1/4 cups whole wheat white flour, 1/2 cup old fashioned rolled oats, 1 1/2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1/4 teaspoon baking soda, 1/4 teaspoon salt
In a large bowl, vigorously whisk the 3/4 cup sugar, oil, and eggs until frothy, about 30 seconds. Whisk in the Greek yogurt and milk until incorporated.
3/4 cup light brown sugar, 1/3 cup oil, 2 large eggs, 1/2 cup plain Greek yogurt, 1/4 cup milk
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.
1 medium Granny Smith apple
Prepare the streusel:
Place the 1/2 cup flour, 1/4 cup oats, 1/4 cup brown 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.
1/2 cup old fashioned rolled oats, 1/4 cup white whole wheat flour, 1/4 cup light brown sugar, 1 teaspoon ground cinnamon, 3 tablespoons cold unsalted butter
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):
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. Enjoy!
1/4 cup powdered sugar, 1-2 teaspoons skim milk
Notes
Pro tip: Bake a double batch and freeze half for later!
Store muffins in an airtight container at room temperature for 3- 5 days.
Omit the streusel and glaze for a muffin that's lower in sugar.