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Baking recipe · from the recipe book

Toasted Oat Honey Yogurt Muffins

Nutty toasted oats give these honey-sweetened muffins a tender, moist crumb with a golden, lightly crisp oat-topped dome.

Toasted Oat Honey Yogurt Muffins

Ingredients

  • 2 cups160 gOld-fashioned rolled oatsdivided: 140 g toasted for the batter, 20 g for topping
  • 1¼ cups150 gAll-purpose flour
  • 1 cup245 gPlain yogurt, low-fatroom temperature
  • 2 large100 gEggsroom temperature
  • ⅓ cup110 gHoney
  • 3½ tbsp packed50 gBrown sugarpacked
  • ⅓ cup85 gUnsalted buttermelted and slightly cooled
  • ¼ cup (60 ml)60 gMilk, 2%
  • 1¼ tsp5 gVanilla extract
  • 1¾ tsp8 gBaking powder
  • ¾ tsp3 gBaking soda
  • ½ tsp3 gSalt
  • ¾ tsp2 gGround cinnamon
  • 1 tsp4 gCanola oilfor greasing the pan

Steps

  1. Heat the oven to 350°F (175°C). Spread 140 g of the oats on a dry baking sheet and toast for 8 to 10 minutes, stirring once, until fragrant and lightly golden; let cool 5 minutes. Keep the remaining 20 g of oats untoasted for the topping.
  2. Raise the oven to 400°F (205°C). Brush a 12-cup muffin pan with the canola oil.
  3. In a large bowl, whisk the flour, baking powder, baking soda, salt and cinnamon, then stir in the toasted oats. This is the dry mixture.
  4. In a second bowl, whisk the yogurt, eggs, honey, brown sugar, milk and vanilla until smooth, then whisk in the melted butter. This is the wet mixture.
  5. Pour the wet mixture into the dry mixture and fold gently just until no dry flour remains; a few lumps are fine. Let the batter rest 10 minutes so the oats soften.
  6. Divide the batter evenly among the 12 cups and sprinkle the remaining 20 g of untoasted oats over the tops.
  7. Bake 5 minutes at 400°F (205°C), then lower the oven to 350°F (175°C) and bake 11 to 13 minutes more, until domed, golden and a toothpick in the center comes out clean.
  8. Cool in the pan 5 minutes, then move the muffins to a rack to cool for at least 10 minutes before serving.

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

Contains: Milk, Egg, Gluten.

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

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