Apple Muffins Ready in 42 Minutes | Moist Oat Recipe

Instructions:

1. Preheat your oven to 375°F (190°C) and line your muffin tin. Wash, core, and dice your 2 large apples into 1/4 inch pieces. Don't peel them unless you really hate the skins — the skin adds color and fiber that stands up well to the bake.
2. In your large bowl, whisk together the 1.5 cups flour, 1 cup rolled oats, baking powder, baking soda, salt, and 2 tsp cinnamon. Ensure there are no clumps of soda, as a bite of concentrated leavener is quite unpleasant.
3. In a separate bowl, whisk the 1 large egg with 0.5 cup brown sugar until smooth. Stream in the 0.33 cup oil, 0.25 cup maple syrup, 0.5 cup Greek yogurt, and 1 tsp vanilla. Whisk vigorously until the mixture looks velvety and emulsified.
4. Pour the wet mixture into the dry ingredients. Use a spatula to fold gently. Stop when you still see a few streaks of flour. Over mixing here is the enemy of a light muffin.
5. Toss the diced apples into the batter. Fold them in with three or four slow turns. The batter will be thick, almost like a heavy porridge. This is exactly what you want.
6. Divide the batter evenly among the 12 muffin cups. They should be filled nearly to the top. This gives you those beautiful, rounded peaks.
7. Mix the 2 tbsp turbinado sugar with the remaining 0.5 tsp cinnamon. Sprinkle this generously over each muffin. This creates the signature shatter texture on the crust.
8. Bake for 22 minutes. At the 18 minute mark, check them. They are done until a toothpick comes out clean and the tops feel springy.
9. Let the muffins sit in the tin for 5 minutes. The carryover heat finishes the center without drying out the edges.
10. Move the muffins to a wire rack. If you leave them in the tin too long, the bottoms will steam and become soggy. Wait at least 10 minutes before peeling back the liner.