These apple studded delights are so tender and moist that you’ll forget they’re serving up fiber-rich whole grains. The sweetness, chewiness, and moisture retention properties of oats offset the coarse, bitter, and dry qualities that often plaque whole wheat goods. Then, for additional tenderness, brown sugar and buttermilk boost the acidity for an absolutely delightful “better for you” breakfast treat. Dice apples into smaller cubes for neater muffins or into larger chunks for tasty bites of apple. And for added crunch opt for the topping!
ingredients
makes 1 dozen
topping
1.5 Ounce Quick Oats or Chopped Rolled Oats
1 Ounce Nuts such as pecans, walnuts, or hazelnuts, finely chopped
1 ounce (2tablespoons) brown sugar
1 ounce (2 tablespoons) butter, cold
1/4 teaspoon ground cinnamon
muffins
7.5 Ounces (1 3/4 + 2TB) Whole Wheat Flour, white or golden preferred
4.4 Ounces (1 1/2 cups) Oat Flour
5.2 ounces (3/4 cup) Brown Sugar
1 3/4 teaspoons baking powder
3/4 teaspoon Table Salt
1/2 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
6 ounces (1 1/2 sticks) unsalted butter , cut into 1/2-inch cubes, cold
5 Ounces (1/2 cup + 2 TB) Buttermilk, cold
2 large eggs, cold
1 teaspoon Vanilla Extract
12 ounces (2 cups) peeled and cubed apple, granny smith preferred, about 1/2” - 3/4” pieces, refrigerated
Coarse or Sparkling sugar, for topping up, optional
deviations & tips
White or golden whole wheat preferred. It has all the nutritional benefits of whole wheat with a milder flavor.
Freezing the topping makes it easier to distribute.
Using cold ingredients encouraged a more pronounced muffin top.
Starting the muffins at higher heat encourages an initial burst for higher rising tops.
Adjust oven rack to middle position and pre-heat to 400F. Prepare a nonstick muffin pan by greasing lightly or lining with tinfoil or paper liners.
For the optional topping, in the bowl of your stand mixer, add all the topping ingredients. With mixer fitted with paddle attachment. mix on medium-low for about 2 to 3 minutes or until you achieve a coarse crumb. It should resemble granola cereal. Transfer to another bowl and freeze.
Oat & Nut Topping
For the muffins, set a mesh sieve over the bowl of your stand mixer. Sift flours into bowl. Whisk in sugar, baking powder, salt, baking soda, cinnamon, and nutmeg. Add butter cubes to bowl. With mixer fitted with paddle attachment, mix at medium-low speed to form crumbs, about 2-3 minutes. Reduce speed to low, add buttermilk, eggs, and vanilla and mix just until fully incorporated. The dough will be ridiculously stiff.
Process flours into coarse crumbs.
Fold apple into dough. Distribute evenly among 12 muffin cups, about 3.5 oz per cup. Using a teaspoon, pat the dough more evenly into the muffin tin; a flatter top will help keep the topping on. Sprinkle with topping, about .3 ounce p/ muffin. Using your fingers, gently pat the topping into the muffin. Sprinkle with coarse sugar if desired.
Heap muffin batter into cups and top as desired.
Bake for 12 minutes. Reduce oven temperature to 350F and continue baking until muffins are puffed, fragrant, and golden around the edges, about another 10-12 minutes. An inserted toothpick may come out with a few moist crumbs attached but no wet batter. Use a small offset spatula to remove muffins from pan and transfer to cooling rack.
Whole Wheat & Oat Apple Cinnamon Muffins
Serve warm with butter if desired. Store leftover muffins in an airtight container and refrigerate. Microwave individual muffins for 30-45 seconds to re-warm.