Fluffy Apple And Oat Muffins

Overhead view of the muffins with oats sprinkled over the top and still in the muffin pan.

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Fluffy Apple And Oat Muffins

These apple oat muffins strike a great balance between a fluffy, high-domed bakery treat and a wholesome breakfast bite. Light, golden and well-risen, they’re studded with juicy chunks of apple and layered with cozy apple pie spices. The oats bring just a hint of hearty chew for a muffin that’s both comforting and satisfying.

Prep Time10

Cook Time20

Total Time30

Course: Snack

Cuisine: American

Servings:

Author: Helen Schofield

Equipment

Ingredients

1 small to medium lemon (The zest, plus 1 tablespoon of juice.)
1 cup milk
2½ cups all-purpose flour
¾ cup rolled oats plus a few extra for sprinkling over the top of the muffins
3 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon allspice (or apple pie spices)
2 large eggs
⅔ cup brown sugar plus a little extra for sprinkling over the top of the muffins
⅓ cup oil (I usually use canola oil and/or light olive oil. Another type of vegetable oil is fine, too.)
¼ cup applesauce (Sub with another fruit puree, or just use more oil.)
3 medium apples or about 1½ to 2 cups, chopped into small cubes (Tart and firm apples are best: I like Granny Smiths.)

cups/ounces - grams/ml

Instructions

Start by stirring the tablespoon of lemon juice into the cup of milk. Leave it while you prepare the other ingredients. Also, lightly spray 12 muffin cases in a muffin pan with oil and preheat the oven to 355F/180C (convection/fan oven) or 375F/190C (conventional oven).
1 small to medium lemon, 1 cup milk
Then mix together all of the dry ingredients in a large bowl - flour, oats, baking powder and soda, salt, cinnamon and allspice.
2½ cups all-purpose flour, ¾ cup rolled oats, 3 teaspoons baking powder, ½ teaspoon baking soda, ¾ teaspoon salt, 2 teaspoons ground cinnamon, ½ teaspoon allspice
In a separate medium sized jug or bowl, whisk together all of the wet ingredients - lemon zest, eggs, brown sugar, oil, applesauce, and milk and lemon mixture.
2 large eggs, ⅔ cup brown sugar, ⅓ cup oil, ¼ cup applesauce
Pour the wet mixture into the dry mixture, and stir with a wooden spoon or silicone spatula until 'just' combined. Try not to overmix. It doesn't matter if there are a few streaks of dry flour still.
Finally, fold in the chopped apple.
3 medium apples
Use a metal spoon to fill the muffin cases almost to the top. Sprinkle the tops with a few extra rolled oats, and a bit of brown sugar.
Then bake for 17 to 21 minutes, or until the muffins are nicely risen and golden, and a skewer pushed into the middle comes out clean. Let cool on a cooling rack, then enjoy.

Notes

Optional additions: Add half a cup of crushed walnuts or pecans, and/or dried fruit such as cranberries or raisins, to the batter. Alternatively, sprinkle walnuts or flaked almonds over the top before baking.

You could also add half a teaspoon of ground ginger as well as the other spices.

Storage: The muffins will keep for one to two days in an airtight container at room temperature. Or you can keep them in the fridge for a few days longer. Warm gently in the microwave when you're ready to eat them.

These also freeze well. Just wrap well and put into a sealed freezer bag, or put into an airtight container and freeze for up to 3 months.

Nutrition