- This muffin batter can be made ahead of time and baked off as you wish: the muffins taste as good on day 8 as on day 1.
- If you do want to bake off the whole recipe in one go, use a quarter cup measuring cup to fill your standard pan. You’ll have some leftover batter, likely enough for 1 jumbo muffin or a few small muffins. Try to refrain from dividing that leftover batter among the filled cups — the muffins bake more evenly when they are not over filled, and you can always bake off the remaining batter in a greased or lined ramekin.
- You can make your own liners by cutting sheets of parchment paper approximately into 5×5-inch squares. It’s kind of a pain to do this, but they look pretty, and they work remarkably well. It’s helpful to make the liners before you mix up the batter and to weigh down each one with anything that will fill in the cup. I also love these liners.
- 2 1/3 cups (230g) quick-cooking oats*
- 1 cup (136g) all-purpose flour
- 1/2 cup (114g) packed, dark brown sugar (light would probably be just fine)
- 1/2 cup (116g) sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1/2 to 1 1/2 teaspoons cinnamon (I prefer a light cinnamon flavor)
- 1 cup yogurt
- 1/2 cup canola oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup boiling water
- 2 apples, peeled and diced (I used Cortland)
*I have the best results using the 1-minute Quaker Oats but rolled oats work just fine, too. And although I haven’t tried this, I bet you could quickly pulse rolled oats in a food processor to make them behave more like quick-cooking oats.
- Preheat oven to 375°F. Spray a standard muffin pan (12-cup) with nonstick spray or line them with paper muffin liners. Whisk oats, flour, sugars, baking soda, salt, and cinnamon together. Add yogurt, oil, egg, and vanilla. Whisk to blend. Stir in 1/3 cup boiling water and let stand 5 minutes. Batter will be on the wet side. Fold in diced apples. Divide batter among prepared muffin cups. (Note: Again, you will have extra batter, so don’t divide the whole batter among the cups — save some for another day or bake off the rest in ramekins.)
- Bake muffins until tester inserted into center comes out clean, 25 to 30 (maybe as many as five minutes longer) minutes. Cool 10 minutes. Turn muffins out onto rack; cool. Serve warm or at room temperature.