Introduction
These hearty muffins pack the cozy flavors of apple and spice into a perfectly portable breakfast or snack. You’ll love how the moist applesauce and oats create a tender crumb, and the simple oat streusel topping adds a delightful crunch. They’re wholesome, easy to make, and your kitchen will smell amazing.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 12 muffins
Ingredients
- 1 1/2 cups quick oats
- 1 1/4 cup whole wheat pastry flour (*all purpose works too)
- 1/2 cup brown sugar
- 1 tsp baking powder
- 2/3 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 cup applesauce (*unsweetened)
- 1/2 cup milk
- 3 tbsp oil
- 1 tsp vanilla powder (use half this amount if you prefer less rich vanilla flavor)
- 1 egg white
- 1 tbsp butter (*melted)
- 1/4 cup quick oats
- 1 tbsp brown sugar
- 1/2 tsp cinnamon
Instructions
- Preheat your oven to 400°F (205°C). Line a standard 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the first 8 ingredients (1 1/2 cups quick oats through salt).
- In a separate medium bowl, whisk together the applesauce, milk, oil, vanilla powder (use half this amount if you prefer less rich vanilla flavor), and egg white until smooth.
- In a small bowl, prepare the topping: mix together the melted butter, 1/4 cup quick oats, 1 tbsp brown sugar, and 1/2 tsp cinnamon with a fork until it forms small clumps.
- Divide the batter evenly among the 12 muffin cups. Sprinkle the oat topping mixture evenly over each muffin.
- Bake for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Variations
- Mini Muffins: Pour the batter into a mini muffin tin and reduce the baking time to 10-12 minutes.
- Add-Ins: Fold in a handful of raisins, chopped walnuts, or chocolate chips into the batter before scooping.
- Double the Streusel: If you love extra crunch, double the quantities for the topping ingredients.
- Sugar-Free Option: Replace the brown sugar in the batter with a sugar-free sweetener blend designed for baking.
Tips for Success
- For the lightest texture, avoid overmixing the batter. Stir until the ingredients are just incorporated.
- Use a standard ice cream scoop or a 1/4-cup measuring cup to portion the batter evenly for uniformly sized muffins.
- Ensure your baking soda is fresh for proper rise. If your muffins are dense, old leavening agents may be the culprit.
- Let the muffins cool in the pan for only 5 minutes to prevent steaming and soggy bottoms.
Storage & Reheating
Store completely cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To reheat, warm a muffin in the microwave for 15-20 seconds, or in a 300°F oven for 5-10 minutes until warm.
FAQ
Can I use old-fashioned rolled oats instead of quick oats?
Yes, but the texture will be chewier. Quick oats are smaller and absorb liquid more readily, leading to a more uniform muffin crumb.
Why is the butter only used in the topping?
The small amount of butter in the topping adds rich flavor and helps the streusel crisp up. Oil in the batter keeps the muffins incredibly moist.
My muffins didn’t dome. What happened?
This is likely due to overmixing the batter or over-filling the cups. Fill each cup about 2/3 to 3/4 full for the best rise.
Can I use a flax egg instead of the egg white?
Yes, for an egg-free version, you can substitute the egg white with 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water. Let it sit for 5 minutes to gel before using.
What’s the difference with whole wheat pastry flour?
Whole wheat pastry flour is milled from soft wheat, giving it a lighter texture than regular whole wheat flour. All-purpose flour is a perfect substitute as noted.
Can I make this recipe into a loaf?
Yes, pour the batter into a greased 9×5-inch loaf pan and bake at 350°F for 45-55 minutes, or until a toothpick comes out clean.