Love these seasonal delicious muffins with your morning coffee or tea. I use plenty of cinnamon and apple spice to give them great flavor. You can use the quick oatmeal in this recipe, but I prefer the extra thick. Bobs Red Mill is my favorite! Some apples have a higher water content then others, so i like to squeeze out some of the excess moisture. This recipe is for jumbo muffins, but you could divide the recipe for 12 regular sized ones as well. If you don’t have a nonstick muffin tin, i suggest using paper liners. You may have to adjust the cooking time a bit. This recipe also has the benefit of not requiring a mixer!

Healthyish!

Yield :6 jumbo muffins

Ingredients:

for muffins:

  • 1 ½ cups all-purpose flour
  • 1 cup oatmeal
  • ¾ cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon apple spice
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • ½ cup buttermilk
  • ½ cup unsweetened applesauce
  • ¼ cup neutral vegetable oil
  • 1 teaspoon vanilla
  • 1 cup grated apple, juice squeezed out (1 or 2 apples)

for streusel:

  • ¼ cup quick cooking oatmeal
  • 1/4 cup all-purpose flour
  • 2 tablespoons brown sugar
  • 2 tablespoons softened butter
  • 1/2 teaspoon apple spice
  • dash of salt

Directions:

for muffins:

Preheat oven to 400 degrees F. Spray a jumbo 6 cup count muffin tin with cooking spray or line with paper liners. In a large bowl, combine the flour, oats, sugar, cinnamon, apple spice, baking powder, baking soda, and salt. Whisk to combine so all ingredients are well distributed.

In a separate bowl, whisk together the eggs, buttermilk, applesauce, oil, and vanilla. Take a grater, and grate about 1 cup of apple, squeezing out some of excess liquid.

Add the wet ingredients to the dry ingredients, stirring just until combined and then fold in the grated apple. Divide evenly between the 6 muffin cups.

for streusel:

Combine all of the streusel ingredients together in a small bowl, using your fingers to form clumps, then sprinkle evenly over 6 muffin cups. Bake the muffins for about 18 minutes until a toothpick inserted into the center of the muffins comes out clean. Remove from oven and allow to cool for about 10 minutes, then invert muffin tin and place muffins on cooling rack. Enjoy!