Apple, Oats and Cinnamon Muffins
These Apple, Oat, and Cinnamon muffins are the ultimate wholesome breakfast or mid-morning treat, with a textured crumb thanks to the addition of porridge oats. This recipe yields 12 bakery style muffins, each one packed with juicy, grated apples and warmed with a generous hit of Cinnamon spice. The buttery golden Streusel topping elevates these Apple and Oat Muffins into something special.
Equipment
- 12 large Baking Cups
- 1 Baking tray
Ingredients
- 255 g Self Raising Flour
- 1 level teaspoon baking powder
- ½ teaspoon cinnamon
- 75 g Porridge Oats
- 170 g Soft light brown sugar
- 115 g butter melted
- 1 medium egg
- 140 g Buttermilk or plain Yogurt
- 4 tablespoons milk full fat
- 1 teaspoon vanilla extract
- 2 dessert Apples
- 50 g Streusel Mixture for the topping.
Instructions
- Step 1: Preheat the oven to 170 deg (Fan assisted). Place 12 large baking cups onto a baking tray
- Step 2: In a separate bowl, mix together the flour, baking powder, cinnamon, oats and sugar.255 g Self Raising Flour, 1 level teaspoon baking powder, ½ teaspoon cinnamon, 75 g Porridge Oats, 170 g Soft light brown sugar
- Step 3: In a separate jug, mix the melted butter, egg, buttermilk, milk and vanilla extract. Pour the liquid mix into the bowl of dry ingredients. Grate and add the Apples.115 g butter, 1 medium egg, 140 g Buttermilk, 4 tablespoons milk, 1 teaspoon vanilla extract, 2 dessert Apples
- Step 4: Mix all the ingredients until they are well combined.
- Step 5: Using a large spoon or ice-cream scoop, place equal amounts of batter into the Muffin cups to about ¾ full to allow the muffins to rise. Before baking, sprinkle each muffin with the streusel topping.50 g Streusel Mixture for the topping.
- Step 6: Bake in the centre of the oven for 20 - 25 mins, or until baked with a nice golden colour, testing the centre of the Muffins with a skewer until it comes out clean. Leave to cool a little before serving.
Notes
What are the best Apples to use for Muffins?
- For best results, use firm dessert, naturally sweet apples such as Pink Lady, Braeburn. Save food waste by not peeling the apples. This adds texture and natural colour to the muffins
- There is no need to soak the porridge oats before adding them to the muffin batter. If you only have jumbo oats, blitz them for a few seconds in a food processor.
