Every Helping
Sign in

Baking recipe · from the recipe book

Cardamom Apple Walnut Soaked-Oat Muffins

Tender, moist muffins packed with grated apple and apple-soaked oats, warmed with cardamom and cinnamon under a crunchy walnut-oat crumble.

Cardamom Apple Walnut Soaked-Oat Muffins

Ingredients

  • 1¾ cups150 gOld-fashioned rolled oatsdivided: 130 g for the batter, 20 g for the topping
  • ½ cup (120 ml)120 gApple juice, unsweetened
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 1¾ cups chopped220 gApplepeeled and coarsely grated
  • 1⅓ cups170 gAll-purpose flour
  • 2 large100 gEggsroom temperature
  • ½ cup packed110 gBrown sugardivided: 90 g for the batter, 20 g for the topping
  • ⅓ cup70 gCanola oil
  • ¾ cup chopped90 gWalnutschopped, divided: 60 g for the batter, 30 g for the topping
  • 1 tbsp15 gUnsalted buttermelted
  • 1¾ tsp8 gBaking powder
  • ¾ tsp3 gBaking soda
  • ½ tsp3 gSalt
  • 1½ tsp4 gGround cinnamon
  • 1 tsp2 gGround cardamom
  • 1¼ tsp5 gVanilla extract

Steps

  1. Prepare first: peel and coarsely grate the apple, chop the walnuts, and melt the butter.
  2. Soak the oats: in a large bowl, stir the batter portion of the oats (130 g) with the apple juice and Greek yogurt. Let stand 20 minutes so the oats soften.
  3. While the oats soak, heat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
  4. Make the topping: in a small bowl, mix the topping portion of the oats (20 g), the topping portion of the walnuts (30 g), the topping portion of the brown sugar (20 g) and the melted butter until crumbly. Set aside.
  5. In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon and cardamom.
  6. Into the soaked oats, whisk the eggs, the batter portion of the brown sugar (90 g), the canola oil and the vanilla until smooth, then stir in the grated apple.
  7. Add the flour mixture to the wet mixture and fold just until no dry streaks remain. Fold in the batter portion of the walnuts (60 g).
  8. Divide the batter evenly among the 12 cups and sprinkle the walnut-oat topping over each.
  9. Bake 20 to 22 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
  10. Cool in the pan 5 minutes, then move the muffins to a rack and cool at least 10 minutes more before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Tree nuts, Gluten.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book