Parenthood routinely puts me in my place. Any time I think I’ve got things under control, the kids show me otherwise. I plan a fun-filled weekend for the kids and it is, as planned, super fun. But then the next morning they have a fun hangover and are doing their best Incredible Sulk aaallll day. In an attempt to keep them occupied, we decide to bake some apple muffins which is also awesome because it covers breakfast for the week. Double win! And then the little one has a random accident on the stairs despite being potty trained for a pretty long time now. Yeeeaaahhh. Some or all of these things may have happened over the weekend. Tip of the iceberg.

I was happy to have these muffins around as a late afternoon snack, especially after completely forgetting lunch. They taste more like an apple doughnut or an apple fritter but they are whole grain and not as indulgent as they seem. A nice little consolation while waiting to see where things will go next.

Ingredients

For the apples: 

  • 5 medium apples, peeled and sliced
  • 1½ tbsp. unsalted butter*
  • 1 tbsp. granulated sugar
  • ½ tsp. ground cinnamon
  • Pinch of salt

For the muffins:

  • 1 cup oat flour*
  • ¾ cup all-purpose flour
  • ½ cup whole wheat flour
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ¾ tsp. kosher salt
  • ¼ tsp. ground cinnamon
  • ¼ tsp. grated nutmeg
  • 6 tbsp. unsalted butter, melted
  • ¾ cup milk
  • ½ cup low-fat greek yogurt (or sour cream)
  • 1 large egg

For the topping: 

  • 3 tbsp. melted butter*
  • ¼ cup granulated sugar
  • ¾ tsp. ground cinnamon
  • ¼ tsp. grated nutmeg

Directions

  • 01

    Melt the butter in a large skillet over medium heat. Stir in the sugar, cinnamon and salt. Add the apples to the pan and cook, stirring occasionally, until the apples are tender and browned, about 15-20 minutes. Remove from the heat and set aside to cool slightly. When cool, transfer to a cutting board and coarsely chop.

  • 02

    Preheat the oven to 350˚ F. Grease muffin tins or line with paper liners. In a large bowl, combine the flours, sugars, baking powder, baking soda, salt, cinnamon and nutmeg. Whisk to blend. In a liquid measuring cup, combine the melted butter, milk, yogurt, and egg. Whisk until well blended. Pour the liquid mixture into the bowl with the dry ingredients and fold together just until incorporated and no dry streaks remain. Fold in the chopped apples.

  • 03

    Scoop the batter into the prepared muffin pans filling each about 2/3 of the way full. Bake, rotating halfway through the baking time, until the muffins are lightly browned and just set, about 20-22 minutes total. Let cool in the pans about 5 minutes, gently remove from the pans and transfer to a wire rack to cool completely.

  • 04

    To finish, melt the butter in a small bowl. Combine the sugar, cinnamon and nutmeg in a small bowl and whisk until evenly combined.  Dip the top of a muffin in the melted butter, then into the cinnamon-sugar mixture to coat with a thin layer.  Repeat with the remaining muffins.

  • 05

    Note: 

    • If you cannot find oat flour or would prefer not to purchase it, you can grind oats in your food processor until finely ground and use that instead.
    • I haven’t tested it out yet, but I suspect refined coconut oil would work well as a sub for the butter.

Source

https://farm6.staticflickr.com/5567/15315124342_c9629cfa0a_z_d.jpg
  • Warm Vanilla Sugar

    These are seriously dreamy Annie! Love the flavour!

  • Donuts and muffins? I’m in.

  • Apple muffins – check. Cover them in sugary donut topping – drool :)

  • You had me at Doughnut!

  • Kerry @ Kerry Cooks

    These look so good! And if things can go wrong for you (I’m sure) supermums then I don’t feel so bad!

  • Karen

    As luck would have it, we went apple picking yesterday and don’t have a plan for the more tart varieties. Score!

  • Your photos are always so beautiful and this one is no exception! I just want to sit down at that table and have a muffin snack with coffee. So great! And, I can’t wait to actually make these muffins :)

  • These are so pretty. I love that you sauteed your apples and that cinnamon sugar topping is pretty irresistible. : )

  • You can never go wrong with cinnamon and sugar!

  • Heidi C

    Last night I was preparing to make my go-to whole wheat apple muffin recipe (from Smitten Kitchen) and then saw this post and decided to try them instead. They were incredibly good! There is one muffin left of the original dozen. It has more steps in it than the other recipe, so when I want something super easy I’ll still use Deb’s recipe, but for when I’ve got a bit more time and energy, I will be using this recipe. Thanks, Annie!

  • katiemh28

    Hey Annie- how are these the next day? Does the topping get weird?

  • Sarah Scribner Iverson

    Could you do the apple cooking and chopping the night before if you were going to make these for breakfast?

  • annieseats

    I would just make entirely ahead and either refrigerate or freeze and then rewarm in the morning. We store in our freezer and thaw one or two at a time as needed.

  • annieseats

    We freeze them and then thaw as needed, and they are great later. The topping is still delicious.

  • January Jordan

    So my son are is a very small and rare group of people allergic to oats (it is been a big adjustment in my life). What would you suggest to use to substitute oat flour?

  • Elizabeth Walker

    Love cinnamon & sugar baked apples so these will be a great twist!

    xx,
    Elizabeth

  • Awww sounds like it was a crazy weekend. But at least you had muffins on Monday! That had to help at least a little?

  • annieseats

    I would probably just make up the difference with 50/50 AP and wheat flour. Enjoy!

  • Katrin

    Delicious! Thanks for another great recipe! :)

  • These are entirely delightful. I ate three before I even got to the cinnamon-sugar topping so I decided to leave it off, even though that’s what prompted me to make them in the first place! I had doubled the recipe and forgot the whole wheat flour for the first batch I baked. They didn’t look pretty but were so moist and delicious. I went ahead and fixed the second half and they turned out much better looking.