Oatmeal Apple Muffins
My family and I had a wonderful time at our annual apple picking excursion! For the last 5 years, we have been going to the same orchard, 45 minutes from home. Bouncy houses, live music, great food, pony rides, hayrides and acres of apple trees, makes for a day of fun!
Aside from the kids getting to spend the day together, my favorite part of our annual trip, is tasting all the delicious baked goods and beverages, made there at the orchard. Samples of apple pies, cider donuts, apple cakes and fresh apple cider, is the best way to bring in the fall.
Every year, after leaving the orchard, I am always inspired to bake something. This year, I was inspired to make some oatmeal apple muffins. The pairing of the oatmeal and apple is a warm and comforting reminder of fall morning breakfast! Try toasting them with a little butter… OMG heaven.
Apple Oatmeal Muffins
Adapted from Martha Stewart
1 1/2 cups whole wheat flour
1 cup quick-cooking oats
2 1/4 teaspoons baking powder
1 teaspoon sea salt
1/2 teaspoon ground cinnamon
3/4 cup sugar
2 large eggs
1 stick unsalted butter, melted and cooled o
1/2 cup skim milk
1 Macintosh apple peeled and cut into 1/4-inch dice (1 1/4 cups)
Oat Crumb Topping
Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, oats, baking powder, salt, and cinnamon. In a separate bowl, whisk together sugar, eggs, butter, and milk. Stir wet ingredients into dry ingredients, then stir in apple.
Divide batter evenly between muffin cups, adding 1/4 cup to each. Top with crumble. Bake until tops spring back when lightly touched, about 20 minutes. Cool and enjoy!