APPLE-OATMEAL MUFFINS
Macintosh apples and a double dose of oats add a boost of nutrition to these crowd-pleasing muffins.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Yield Makes 12
Number Of Ingredients 11
Steps:
- 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 a scant 1/4 cup to each. Sprinkle with crumb topping if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.
APPLE OATMEAL MUFFINS
Make and share this Apple Oatmeal Muffins recipe from Food.com.
Provided by PalatablePastime
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Grease a 12 cup muffin tin.
- In a mixing bowl, lightly beat eggs; add milk and oil, stirring until just blended.
- Stir in flour, oats, sugar, baking powder, salt, nutmeg, and cinnamon, mixing until only just moistened (do not overmix).
- Gently fold in the apples.
- Spoon batter into the muffin tin, dividing evenly among the cups.
- Bake in a preheated oven for 15-20 minutes or until a toothpick inserted comes out clean.
- Cool in pan 5 minutes before removing to a wire rack to finish cooling.
- Serve warm or cool; store unused portions in an airtight container.
BLUEBERRY-OATMEAL MUFFINS
A cup of quick-cooking oats makes these moist muffins even more substantial. A touch of spicy cinnamon in the batter pairs nicely with the sweet, juicy blueberries.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h45m
Yield Makes 12
Number Of Ingredients 11
Steps:
- 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 blueberries.
- Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sanding sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.
HEALTHY MORNING MUFFINS
Full of nutrients, these healthy morning muffins make for a delicious breakfast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 10
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees. Line a 12-cup muffin pan with 10 paper liners.
- In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps. Stir in 1 3/4 cups oats and raisins. Add oil, eggs, milk, carrots, and banana, and stir until blended, being careful to not overmix.
- Fill each muffin cup with 3/4 cup batter. Sprinkle remaining 1/4 cup oats over muffins. Bake until a toothpick inserted in center of muffin comes out clean, about 25 minutes. Serve muffins warm or at room temperature.
CHUNKY APPLE MUFFINS
A can't-resist breakfast treat combines autumn's flavors: cinnamon, toasted nuts, and tart Granny Smith apples.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Spray a 12-cup standard muffin tin with cooking spray; set aside. Cut 3 apple quarters into 1/4-inch dice; cut remaining apple quarter into 12 thin slices for garnish.
- Whisk together sugar, flour, baking soda, salt, and cinnamon in a medium bowl. Add diced apple and walnuts, if using; toss to coat. Whisk together eggs, buttermilk, and butter in a small bowl. Gently fold buttermilk mixture into flour mixture until just combined; do not overmix. Divide batter among muffin cups, filling each about three-quarters full. Top each with an apple slice. Bake until muffins are brown around edges and spring back when touched, 16 to 18 minutes. Let muffins cool slightly, about 5 minutes, before turning out of tin onto a wire rack. Serve warm or at room temperature.
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