Apple Oat Muffins

12 standard portions

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Ingredients

• ½ cup all-purpose flour
• ¼ cup light brown sugar
• ¼ cup rolled oats
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ¼ cup unsalted butter (cold, cubed)
• 1½ cups rolled oats
• ¾ cup unsweetened applesauce
• ½ cup whole milk
• ⅔ cup light brown sugar
• ⅓ cup canola or vegetable oil
• 2 large eggs (lightly beaten)
• 1 teaspoon pure vanilla extract
• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground nutmeg
• 1 cup finely chopped Granny Smith apple ((about 1 medium apple, cut into ¼-inch pieces))
• 1 cup powdered sugar
• 2 tablespoons pure maple syrup (plus an additional tablespoon if needed)

Method

1. In a medium bowl, whisk together the flour, brown sugar, oats, cinnamon, and salt.
2. Cut in the cold butter using a pastry cutter or your fingertips until crumbles form. Chill in the fridge until ready to use.
3. Preheat the oven to 425°F (220°C), or 200°C for a fan oven. Line a 12-count muffin pan with paper liners.
4. In a large bowl, whisk together the oats, applesauce, and milk. Let sit for 5 minutes to soften the oats.
5. Whisk in the brown sugar and oil. Add the eggs and vanilla and whisk again until smooth.
6. In a separate bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt, ginger, and nutmeg.
7. Add the dry ingredients to the wet and mix until just combined.
8. Gently fold in the chopped apple.
9. Scoop the batter into the prepared muffin liners, filling nearly to the top.
10. Top each muffin with a generous amount of crumble.
11. Bake for 5 minutes, then reduce the oven temperature to 350°F (180°C), or 160°C for a fan oven, and continue baking for 12–15 minutes, or until a toothpick inserted into the center comes out clean.
12. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
13. In a small bowl, whisk together the powdered sugar and 2 tablespoons of maple syrup until smooth. Add more syrup if needed to thin.
14. Drizzle over the cooled muffins and let the glaze set for 5 minutes before serving.