Introduction
If you’re looking for a delightful way to start your morning or a delicious snack to enjoy any time of the day, these apple oat muffins are the perfect solution. Combining the wholesome goodness of oats with the natural sweetness of apples, these muffins are not only tasty but also easy to make. Perfect for breakfast, brunch, or an afternoon treat, this recipe will quickly become a favorite in your household.
Detailed Ingredients with measures
1 cup old-fashioned rolled oats
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup firmly packed light brown sugar
1 cup milk
1 large egg, lightly beaten
1/2 cup unsalted butter, melted and cooled
2 apples, chopped
1/4 teaspoon cinnamon
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 10-12 muffins
These muffins are not only easy to prepare but are also a wonderful way to incorporate fruit into your diet. The combination of oats and apples adds texture and flavor while keeping the muffins moist and satisfying. Enjoy!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 400 degrees Fahrenheit.
Step 2: Combine Dry Ingredients
In a large bowl, mix together the rolled oats, all-purpose flour, salt, and baking powder until well combined.
Step 3: Incorporate Wet Ingredients
Add the light brown sugar, milk, lightly beaten egg, and melted butter to the dry ingredients. Stir until the mixture is well incorporated.
Step 4: Add Chopped Apples
Fold in one chopped apple into the batter gently to maintain its shape.
Step 5: Prepare Muffin Tin
Spray a muffin tin with nonstick cooking spray or line it with cupcake liners. Divide the batter evenly among the muffin cups.
Step 6: Top with Remaining Apples and Cinnamon
Top each muffin with the remaining chopped apple and sprinkle with cinnamon evenly.
Step 7: Bake the Muffins
Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8: Cool the Muffins
Remove the muffins from the oven and allow them to cool in the tin for a few minutes. Then, transfer them to a wire rack to cool completely.
Notes
Note 1: Muffin Quantity
This recipe yields approximately 10-12 muffins, depending on the size of the muffin cups used.
Note 2: Apple Varieties
Feel free to experiment with different apple varieties for varying flavors and textures.
Note 3: Storage
Store leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Note 4: Freezing Option
Muffins can be frozen for longer storage. Wrap them tightly in plastic wrap and place them in a freezer bag. They can be thawed at room temperature or reheated in the microwave.
Cook techniques
Mixing Dry Ingredients
Combine rolled oats, all-purpose flour, salt, and baking powder in a large bowl to ensure even distribution of leavening agents and flavors.
Incorporating Wet Ingredients
Add the light brown sugar, milk, beaten egg, and melted butter to the dry mix. Stir until just combined to avoid overmixing, which can lead to dense muffins.
Folding in Fruits
Gently fold in the chopped apple to prevent breaking the fruit pieces, allowing for better texture and even distribution throughout the batter.
Preparing Muffin Tin
Use nonstick cooking spray or cupcake liners to ensure easy removal of the muffins after baking and to maintain their shape.
Baking
Bake the muffins at 400 degrees Fahrenheit for 20 minutes or until a toothpick inserted comes out clean, which indicates they are properly cooked.
Cooling
Let the muffins cool in the tin for a few minutes before transferring to a wire rack, allowing them to set and maintain their structure.
FAQ
Can I use quick oats instead of rolled oats?
Quick oats may change the texture of the muffins, making them softer. It is best to use rolled oats for the desired chewiness.
Can I substitute the all-purpose flour?
Yes, you can substitute with whole wheat flour or gluten-free flour, but this may alter the taste and texture slightly.
What can I use instead of unsalted butter?
You can use coconut oil, vegetable oil, or a dairy-free butter substitute to maintain moisture in the muffins.
How ripe should the apples be?
Use firm, slightly ripe apples for better texture. Granny Smith, Honeycrisp, or Fuji are great choices.
Can I add nuts or other fruits?
Yes, you can add chopped nuts or dried fruits to enhance flavor and texture, but ensure not to overwhelm the base mixture.
Conclusion
These apple cinnamon muffins made with rolled oats and brown sugar are a delightful treat perfect for breakfast or a snack. Their moist texture and wholesome ingredients make them a satisfying option anyone can enjoy. With the added crunch and sweetness of apples and a hint of cinnamon, they are bound to become a favorite in your baking repertoire.
More recipes suggestions and combination
Banana Oat Muffins
Substitute chopped apples with mashed bananas for a rich, moist muffin loaded with banana flavor.
Blueberry Oat Muffins
Add a cup of fresh or frozen blueberries to the batter for a burst of flavor and added antioxidants.
Carrot Cake Muffins
Incorporate grated carrots and chopped walnuts along with some raisins for a deliciously spiced muffin variant.
Chocolate Chip Oat Muffins
Mix in half a cup of chocolate chips for a sweet twist that chocolate lovers will adore.
Nut Butter Oat Muffins
Replace half of the melted butter with your choice of nut butter (like almond or peanut butter) for added richness and nutrition.
Spiced Pumpkin Muffins
Add canned pumpkin puree and pumpkin spice to create a fall favorite that is moist and full of flavor.
Coconut Oat Muffins
Stir in shredded coconut for a tropical twist and a chewy texture in your muffins.
Peach Oat Muffins
Incorporate chopped fresh peaches for a sweet, summery muffin that bursts with flavor.
