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Apple Raisin Toasted Oat Muffins

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Apple Raisin Toasted Oat Muffins —chopped Honeycrisp apples, all-spice, cinnamon, raisins, and toasted oats baked into delicious fall-worthy muffins.

apple oat muffins vetical

If autumn was a muffin, this Apple Raisin Toasted Oat Muffin would be it. It’s baked with fresh Honeycrisps, toasted oats, cinnamon, and raisins. The kind of muffin best served warm or slightly toasted with a little butter. It screams of cozy sweaters and hot tea.

Apple oat muffin ingredients

apple oat muffin ingredients

Honeycrisp apples
Raisins
All-purpose flour
Old fashioned rolled oats
Granulated sugar
Baking soda
Baking powder
Cinnamon
Allspice
Kosher salt
Vanilla yogurt, greek or plain
Whole milk
Butter
Egg
Vanilla extract

Best baking apples

Honeycrisp apples are the best apple to bake with in my opinion. However there are others that are similar in taste and quality that are good substitutes. Pink lady and braeburn apples are both crisp and sweet and will hold shape during baking. Either of these will work as a substitute for honeycrisps.

Instructions

flour and oats in a bowl cose up

Preheat oven to 350 degrees and line a 12 cup muffin tin with paper liners. Spread the oat onto a baking sheet and toast. Let the toasted oats cool slightly. Whisk together the remaining flour, half of the toasted oats, sugar, baking agents, spices, and salt in a large bowl.

mixing egg with yogurt and butter

In a medium bowl, beat the egg with the melted butter, yogurt, and vanilla extract. Pour the yogurt mixture into the flour mixture.

apple oat muffin batter

Blend the batter with a large fork or sturdy whisk until combined then mix in the milk. Peel and chop the apple. Toss the raisins and apples with the 2 tablespoons of flour. Fold the apples and raisins making sure to blend the excess flour into the batter.

sprinkling toasted oats on batter

Evenly scoop the batter into the muffin tin. Using an ice cream scooper helps to divide the batter more equally. Sprinkle the remaining toasted oats over the cups.

muffin batter in tins


Bake for 20-22 minutes. A toothpick in the center should come out clean.

baked apple oat muffins

These apple oat muffins taste amazing with softened salted butter. A drizzle of honey wouldn’t hurt.

More fall breakfast recipes you may enjoy

muffin cut in half to show the baked apples inside

Caramel Apple Pie Cinnamon Rolls
Cinnamon Roll Baked Oatmeal
Cinnamon Apple Cider Bread

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baked apple oat muffins
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Toasted Oats Apple Raisin Muffins

Print Recipe
Toasted Oat Apple Raisin Muffins—chopped honey crisp apples, all-spice, cinnamon, raisins, and toasted oats baked into delicious fall-worthy muffins.
Prep Time:15 mins
Cook Time:22 mins
Total Time:37 mins

Ingredients

  • 1 3/4 c + 2 tbsp all-purpose flour divided
  • 1/2 c old fashioned rolled oats divided
  • 1 c granulated sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp allspice
  • 1 tsp kosher salt
  • 3/4 c vanilla yogurt greek or plain
  • 3/4 c whole milk
  • 1/2 c butter melted and cooled
  • 1 egg
  • 2 tsp vanilla
  • 2 Honeycrisp apples peeled and chopped
  • 1/2 c raisins

Instructions

  • Preheat oven to 350 degrees and line a 12 cup muffin tin with paper liners. Spread the oat onto a baking sheet and toast for 8 minutes, tossing them halfway through. Let the toasted oats cool slightly. In a small bowl, toss the raisins and apples with the 2 tablespoons of flour and set aside.
  • Whisk together the remaining flour, 1/4 cup toasted oats, sugar, baking powder, baking soda, cinnamon, allspice, and salt in a large bowl.
  • In a medium bowl, beat the egg with the melted butter then add the yogurt and vanilla extract. Pour the yogurt mixture into the flour mixture. Blend the batter with a large fork or sturdy whisk until combined then mix in the milk. Fold the apples and raisins making sure to blend the excess flour into the batter.
  • Evenly scoop the batter into the muffin tin. Using an ice cream scooper helps to divide the batter more equally. Sprinkle the remaining toasted oats over the cups. Bake for 20-22 minutes. A toothpick in the center should come out clean.
  • Serve warm with softened butter.

Notes

Based on a recipe by Julia Turshen found in People magazine, 2017

Nutrition

Calories: 276kcal | Carbohydrates: 45g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 391mg | Potassium: 215mg | Fiber: 2g | Sugar: 23g | Iron: 1mg
Servings: 12
Calories: 276kcal
Author: Ty

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