Equipment
* optional
Ingredients
Dry Mix
- 250 g all-purpose flour
- 90 g old-fashioned rolled oats
- 10 g baking powder
- 4 g ground cinnamon
- 3 g fine sea salt
- 1 g ground nutmeg
Wet Mix
- 150 g light brown sugar, packed
- 240 ml whole milk, room temperature
- 80 ml vegetable oil
- 2 eggs, large, room temperature
- 5 ml vanilla extract
Inclusions
- 200 g granny smith apple, peeled, cored, and diced small (0.5cm)
Optional Bakery Topping
- 30 g unsalted butter, melted
- 30 g granulated sugar
- 2 g ground cinnamon
Nutrition (per serving)
Method
Preheat your oven to 190°C (375°F). Line a standard 12-cup muffin tin with paper liners.
Peel, core, and dice the apple into small 0.5cm cubes. Consistency is key to ensure the fruit cooks through without making the batter soggy.
In a large mixing bowl, whisk together the flour, rolled oats, baking powder, salt, cinnamon, and optional nutmeg until fully uniform.
In a medium bowl, whisk the brown sugar, eggs, milk, vegetable oil, and vanilla extract until the sugar has mostly dissolved and the mixture is smooth.
Pour the wet ingredients into the dry ingredients. Switch to a spatula and gently fold just until the flour is barely visible. Do not overmix.
Add the diced apples. Fold 2-3 times gently to distribute the fruit. The batter should look lumpy; a smooth batter results in tough muffins.
Divide the batter evenly among the 12 muffin cups. They should be nearly full (about 3/4 to the top).
Bake in the center of the oven for 18 to 22 minutes, or until the tops are golden brown and spring back when lightly touched.
Remove from the oven. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Optional: While muffins are still warm, brush tops with melted butter and dip in a mix of cinnamon and sugar for a bakery-style crunch.
Chef's Notes
- Room temperature ingredients (milk and eggs) emulsify better, creating a more uniform structure than cold ingredients.
- For a taller muffin crown, start the oven at 220°C (425°F) for the first 5 minutes, then reduce to 190°C (375°F) for the remainder without opening the door.
- If using very sweet apples (like Fuji or Gala), reduce the brown sugar by 20g to maintain balance.
- Tossing the diced apples in a teaspoon of the flour mixture before adding them prevents them from sinking to the bottom.
- Do not use quick oats or instant oats; they disappear into the batter and lose the desired chewy texture.
Storage
Refrigerator: 5 days — Store in an airtight container to prevent drying out.
Freezer: 3 months — Wrap individually in plastic wrap, then place in a freezer bag. Thaw at room temperature.
Reheating: Microwave for 15-20 seconds for a fresh-baked texture.
