it just so happened that we had a bowl full of fresh apples sitting on our kitchen table. we also had a fresh container of apple cider in the fridge as well as some homemade applesauce in there too. thus, triple apple oat muffins!
the muffins have pieces of apples in every bite and they are wonderfully moist. the oats give them a little something special too. they are the perfect fall treat!
prep time: 15 minutes
cooking time: 10 minutes
baking time: 20 minutes
yields: 12-14 muffins
adapted from annie's eats
4 tablespoons salted butter
2 medium apples
1/3 cup plus 2 tablespoons apple cider, divided
3/4 teaspoon ground cinnamon, divided
1/4 teaspoon ground nutmeg
1/4 cup dark brown sugar
2 teaspoons pure vanilla extract
1 cup unsweetened applesauce
1 large egg
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon allspice
1/2 cup old fashioned oats
preheat your oven to 350 degrees F. melt the butter in a small pan over medium heat. swirl occasionally until the butter is a deep golden brown color, be careful to to burn it. once browned, remove from the heat and set aside to cool.
peel, core, and dice the apples. add the apples to a skillet over medium heat with 2 tablespoons of the apple cider, 1/4 of the cinnamon, and the nutmeg. cook, stirring occasionally, until the apples are softened (about 8-10 minutes). remove from the heat and set aside to cool.
in the bowl of an electric stand mixer fitted with a paddle attachment, beat together the sugar, vanilla, applesauce, egg, and remaining 1/3 cup of the apple cider. mix in the cooled melted butter. in a separate bowl, sift together the flour, baking soda, baking powder, allspice and the remaining 1/2 teaspoon of cinnamon. add the sifted dry ingredients all at once to the batter along with the oats. mix just until combined. use a spatula to fold in the cooked apples.
scoop the batter into the cups of a greased muffin pan. top with a few oats. bake for 20 minutes until the muffins are golden brown and a toothpick inserted into the middle of the muffins comes out clean. allow the muffins to cool in the pans for 5 minutes before removing them from the pans and transferring them to a wire rack to finish cooling.