Apple Oatmeal Crumble Muffins


It's Muffin Monday! I just made that up.

Here's what I love about muffins: everything. They're perfect when you have overnight guests, after school snacks and they're my ultimate fave breakfast. You are super smart if you stock your freezer with them for unexpected events or simple snack needs. They're "healthy" cake.

Recently, I was sitting at my desk and got super hungry. All I wanted was an oatmeal muffin with apples and crumb topping. Like, absolutely nothing else would do. At all.

If you scour the internet, you'll find several lovely recipes. Some of them require toasting the oats. Others want Irish oatmeal made first. None that I liked incorporated apples and crumb topping. Plus, I wanted SIMPLE. Easy. And immediate.

In 45 minutes start to finish, I had one of these warm and heading toward my mouth. It was so good I had to eat another one after they cooled to make sure I wasn't just in a bubble of instant gratification. These are good. Spicy, hearty and sweet, these cover breakfast and dessert. 

I have to thank And Then We Saved for the base of the recipe. I added in an apple and then baked in some crumb topping originally sourced from Ina Garten. 

If you have guests coming during the holidays, these will have you covered. If not, 

Enjoy!

xox,

A.


Apple Oatmeal Crumble Muffins
Makes 12 ample muffins

Muffins:
1 C milk (any kind - I used almond milk)
1 C old-fashioned oats
1 egg
1/4 cup vegetable oil
1 C flour
1/4 C sugar
1 t baking soda

1 teaspoon cinnamon
1/2 teaspoon kosher salt

1/4 t allspice or cloves
1/4 t nutmeg
one Granny Smith apple, peeled, cored and diced 

Crumb Topping:
1/4 C sugar
1/3 C brown sugar
1 t cinnamon
1/8 t nutmeg
1 stick butter, melted
1-1/3 C flour

1. In a small bowl, combine milk and oats. Soak 15 minutes.

2. Meanwhile, make the crumb topping. Whisk together the sugar, brown sugar, cinnamon and nutmeg in a bowl.  Stir in the melted butter. Then, stir in the flour and mix well. Set aside.

3. Preheat oven to 400°.  Line one 12-muffin pan with paper muffin cups and set aside.

4. In a large bowl, beat together egg and oil until mixed. 
Stir in oatmeal mixture.

5. In a medium bowl, whisk together flour, sugar, baking soda, spices and salt.

6. Fold flour mixture into batter until combined and then fold in the diced apples.

7. Scoop batter into prepared muffin cups. Crumble topping over each. You can pack the crumble on, but you may have a little topping left over. 

8. Bake in preheated oven for 20-25 minutes or until lightly browned and domed. Muffin should spring back when gently touched with your finger. 


9. Cool 15-45 minutes (whatever you can handle!) and munch away!








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