Apple & Oat Muffins
- Total Time: 40 minutes
- Yield: 6 1x
Description
Soft and spongy ‘Apple Muffins’ with the goodness of wheat flour and oats. Apples layered in between ensure you meet your daily dose of fruits. The lovely crunch on top against the soft muffins are a sheer delight.
Ingredients
- Makes 12 muffins
- {1 cup measuring 200 ml used}
- Wheat flour - 1 cup
- Oats, quaker, coarsely powdered - 1 cup (quick cooking variety)
- Maida/ plain flour - 1/4 cup
- Baking soda - 3/4 tsp
- Baking powder - 1/4 tsp
- Milk, soy or regular - 1 cup + 2 tsp to drizzle over apples
- Oil - 1/4 cup , olive oil or vegetable oil
- Light brown sugar - 3/4 cup
- Vanilla extract - 1 tsp
- Cinnamon powder - 1/2 tsp, optional
- Apple - 1 big or 2 small
- For topping - chopped nuts OR oats (not powdered) - 3 tbsp
- To serve - a glass of milk or honey
Instructions
- Coarsely grind quaker oats to get 1 cup coarse powder.
- Sieve together plain flour, wheat flour, baking powder, baking soda into a bowl. Add coarsely ground oats, mix, set aside.
- Preheat oven at 1800 C. Grease muffin tray.
- Slice apples (or leave the skin on if desired). Slice apples or dice into medium chunks. Drizzle 2 tsp milk to prevent it from darkening.
- In another bowl combine milk, oil, vanilla, cinnamon powder, brown sugar and stir to combine.
- Now add the sieved flour mixture and fold gently with a spatula till all ingredients are combined. Do not over mix.
- Spoon the thick muffin batter into 12 greased muffin moulds till half full. Keep few diced apples or 1 sliced apple into each mould. Top each mould with remaining batter till 3/4 th full. Sprinkle chopped nuts or oats on top.
- Bake at 1800 C for 20 to 25 mins or till toothpick inserted in the center comes out clean.
- Cool for 10 mins. Unmould. Serve as is or with a glass of milk or with honey drizzled on top.
Notes
- Can refrigerate the muffins for a day or two.
- Reheat in the microwave before serving.
- You can add 2 tbsps raisins to the batter.
- You can add chopped apples to batter directly instead of layering.
- If adding vegetable oil, opt for odourless ones like sunflower oil.
- For nuts as topping you may add either cashews, pista, almonds.
- In place of plain flour, you can add wheat flour (total 1 1/4 cups wheat flour)
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 muffin
- Calories: 200
If You Liked This Recipe, You’ll Love These
- Apple Streusel Muffins
- Oat and Apple Cake
- Blackberry Rosemary Corn Muffins
- Blueberry Ricotta Muffins with Lemon Sugar Topping
Frequently Asked Questions
Why are the oats coarsely ground rather than used whole?
The recipe calls for 1 cup of Quaker quick-cooking oats ground to a coarse powder before being sifted in with the flours. Coarse-ground oats blend more evenly into the batter and give the muffins their soft, moist crumb while still contributing the wholesome texture and flavor of oats — rather than leaving whole oats that can make the crumb dense or uneven.
What is the layering technique with the apples?
Instead of folding all the apple into the batter at once, the recipe has you fill each muffin mould halfway, press a few diced apple pieces (or a slice) directly into the batter, then cover with more batter until three-quarters full. This distributes the apple throughout each muffin rather than it sinking to the bottom, though the notes also say you can simply fold chopped apple into the batter if you prefer. 
Can I use only wheat flour and skip the plain flour entirely?
Yes — the notes specifically say you can replace the 1/4 cup of plain flour (maida) with additional wheat flour, bringing the total to 1 1/4 cups of wheat flour. Just note the recipe uses a 200 ml measuring cup, so 1 cup equals 200 ml in these quantities.
