Description
Cider Glazed Apple Cinnamon Oatmeal Muffins are tender, moist and FULL of apples! These hearty and nutrient packed muffins are topped with a drizzling of apple cider glaze and they’re a perfect way to start your day.
Ingredients
For the muffins:
1 c. AP flour
3/4 c. whole wheat flour
1 c. old fashioned rolled oats
1 tsp. baking soda
1 tsp. baking powder
1 Tbsp. cinnamon
1/4 tsp. salt
2 eggs
3/4 c. greek yogurt
1/2 c. maple syrup
1/2 c. applesauce, unsweetened (store-bought or homemade – see notes)
1/3 c. canola oil
3 small apples (2 apples chopped into small pieces and 1 apple very thinly sliced)
For the apple cider glaze (optional):
1 1/2c. apple cider
2 Tbsp. unsalted butter
1/4 c brown sugar
1 1/2 Tbsp. heavy cream
1/8 tsp. cinnamon
Pinch of Flaky Sea Salt
Instructions
- Preheat oven to 375 degrees. Line a 12 cup muffin tin with muffin liners and spray with non-stick cooking spray. In a large bowl, combine the flours, rolled oats, baking soda, baking powder, cinnamon and salt.
- In a medium bowl, whisk together the eggs, greek yogurt, maple syrup, applesauce and canola oil.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Stir until just moistened.
- Fold in the 2 chopped apples. Spoon the batter into the muffin cups, filling them way over the brim. Top each muffin with 2 to 3 of the thinly sliced apples. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 10 minutes before removing from the pan.
- While the muffins are baking, make the cider glaze. Bring the apple cider to a boil in a 3 to 4 quart saucepan over high heat until it has reduced to about 1/3 cup in volume, stirring occasionally. Once the cider is reduced, remove it from the heat and stir in the butter, sugar and heavy cream. Return the pan to medium-high heat and let it boil until the glaze coats the back of a spoon, about 5 to 10 minutes. Remove from heat and stir in cinnamon and flaky sea salt. Let stand for about 15 minutes. It will thicken up a bit as it cools. If you find it’s still too thin as it cools, just put back on the heat and boil for a bit longer. Once it has cooled a bit and reached a good consistency, drizzle the muffins with the glaze as desired. Enjoy!
Notes
Don’t want to hassle making a glaze? Skip it! They taste just as great without it!
To substitute store-bought applesauce, just throw 2 small to medium apples (core removed) into a blender or food processor. Process until smooth like applesauce. And there you have it! Applesauce!
Since these muffins are made with fresh ingredients, they will spoil faster if left on the counter for too long. Be sure to store them in a sealed container or ziplock bag for maximum freshness. This will keep them moist and prevent them from drying out. They will keep well for 2 to 3 at room temperature. You could also store them in the fridge for up to a week. Just keep in mind storing muffins in the fridge will dry them out faster. Another great option is to store them in the freezer for up to 3 months. When ready to enjoy, let them come to room temperature and then gently warm in the oven or microwave.
Keywords: apples, oatmeal, easy, fall, autumn, apple breakfast, apple snack, apple dessert, cinnamon, cider, oats, glazed