Apple Raisin Toasted Oat MuFFins
This post may contain affiliate links. Read the full disclosure here
Apple Raisin Toasted Oat Muffins —chopped Honeycrisp apples, all-spice, cinnamon, raisins, and toasted oats baked into delicious fall-worthy muffins.
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
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
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.
In a medium bowl, beat the egg with the melted butter, 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. 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.
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.
These apple oat muffins taste amazing with softened salted butter. A drizzle of honey wouldn’t hurt.
More fall breakfast recipes you may enjoy
Caramel Apple Pie Cinnamon Rolls
Cinnamon Roll Baked Oatmeal
Cinnamon Apple Cider Bread
LET ME KNOW WHAT YOU THINK OF THE RECIPE. SUGGESTIONS AND HONEST OPINIONS ALWAYS APPRECIATED. LEAVE A REVIEW IN THE COMMENTS, RATE THE RECIPE, AND SAVE IT FOR LATER!
You can also follow me on Pinterest | Instagram | Facebook for recipes not featured on this site!
Toasted Oats Apple Raisin Muffins
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.