We seem to still have quite a few apples left over from apple picking this fall. So of course, I have been trying to find new and different recipes to use them in. When I saw these apple donut muffins, I knew they’d be a winner. I mean really, donut muffins? How can you go wrong?
Well, they definitely didn’t disappoint. They were just as fabulous as I had hoped. My daughter even snuck one while I was taking pictures. Little sneaker! The muffins taste like an indulgence, but really they have whole grains in them. I love it when whole grains are snuck in and you can’t even tell. These muffins make a wonderful side to your cup of coffee in the morning, or a great mid-morning snack!
For the apples
- 5 medium apples, peeled, thinly sliced then chopped
- 1 1/2 Tablespoons unsalted butter
- 1 Tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
- Pinch of salt
For the muffins:
- 1 cup oat flour*
- 3/4 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 6 Tablespoons unsalted butter, melted
- 3/4 cup milk
- 1/2 cup plain yogurt, sour cream or buttermilk
- 1 large egg
For the topping
- 3 Tablespoons melted butter
- 1/4 cup granulated sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
Melt the butter in a large skillet over medium heat. Stir in the sugar, cinnamon and salt. Add the apples to the pan and cook, stirring occasionally, until the apples are tender and browned, about 15-20 minutes. Remove from the heat and set aside to cool slightly.
Preheat the oven to 350˚ F. Grease muffin tins or line with paper liners. In a large bowl, combine the flours, sugars, baking powder, baking soda, salt, cinnamon and nutmeg. Whisk to blend. In a small bowl, combine the melted butter, milk, yogurt, and egg. Whisk until well blended. Pour the liquid mixture into the bowl with the dry ingredients and fold together just until incorporated and no dry streaks remain. Gently fold in the chopped apples.
Scoop the batter into the prepared muffin pans filling each about 2/3 of the way full. Bake, rotating halfway through the baking time, until the muffins are lightly browned and just set, about 20-22 minutes total. Let cool in the pans about 5 minutes, gently remove from the pans and transfer to a wire rack to cool completely.
Once the muffins are completely cool, make the topping. Melt the butter in a small bowl. Combine the sugar, cinnamon and nutmeg in a small bowl and whisk until evenly combined. Dip the top of a muffin in the melted butter, then into the cinnamon-sugar mixture to coat with a thin layer. Repeat with the remaining muffins.
*You can grind oats in your food processor until finely ground if you don’t want to purchase oat flour.