Oat and Applesauce Muffins
Applesauce and rolled oats add flavor and nutrition to these muffins. The muffins are topped with a chunky brown sugar and oat topping. This recipe makes 12 standard muffins or 6 jumbo muffins.
Standard Muffins
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Ingredients
Crumb Topping
- 2 ½ oz all purpose flour (½ cup, see note)
- 1 ½ oz rolled oats (½ cup)
- 2 oz brown sugar (¼ cup)
- ⅛ teaspoon table salt
- ½ teaspoon ground cinnamon
- 3 oz unsalted butter (at cool room temp)
Batter
- 7 ½ oz all purpose flour (1 ½ cups, see note)
- 3 oz rolled oats (1 cup)
- 1 ½ teaspoons baking powder
- ½ teaspoon table salt
- 6 oz granulated sugar (¾ cup)
- 1 teaspoon ground cinnamon
- 3 large eggs
- 9 oz applesauce (1 cup)
- 4 oz whole milk (½ cup)
- 3 ½ oz vegetable oil (½ cup)
- 1 teaspoon vanilla extract
Instructions
Crumb Topping
- Combine 2 ½ oz all purpose flour, 1 ½ oz rolled oats, 2 oz brown sugar, ⅛ teaspoon table salt and ½ teaspoon ground cinnamon in the bowl of a stand mixer or a large mixing bowl. Mix on low speed until completely combined. With the mixer running, add 3 oz unsalted butter in chunks and continue to mix until the topping looks like lumpy wet-sand. The mixture should form a solid clump if you squeeze it in your hand. Set aside while you mix the batter.
Batter
- Preheat the oven to 375 °F. Butter and flour 12 standard-size muffin cups (or 6 jumbo) or line with paper liners.
- Place 7 ½ oz all purpose flour, 3 oz rolled oats, 1 ½ teaspoons baking powder, ½ teaspoon table salt, 6 oz granulated sugar and 1 teaspoon ground cinnamon, in a large mixing bowl. Whisk the dry ingredients to combine.
- In a separate bowl, whisk together 3 large eggs, 9 oz applesauce, 4 oz whole milk 3 ½ oz vegetable oil and 1 teaspoon vanilla extract.
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until the flour is incorporated. Set the batter aside for an hour to allow the flour and oats to absorb moisture. At this point the batter can go into the refrigerator overnight. Scoop the batter into the prepared muffin tins.
- Grab a handful of the topping and squeeze it together to form a large clump. Break the clump into smaller clumps over the tops of the muffins. Continue until all the topping is used.
- Bake until the center of a muffin springs back when lightly pressed or a toothpick inserted into the center of a muffin comes out with a few moist crumbs, about 20 minutes.
- Cool the muffins in the pan for 5 minutes then turn them out onto a cooling rack.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!