If you’re looking for the perfect muffin recipe, you’ve come to the right place. These muffins aren’t fancy. They’re not loaded with raisins, they’re not studded with chocolate chips, and they definitely don’t contain any nuts, seeds, or berries. These muffins are simple, yet delicious, with an oatmeal crumble topping to add a delightful and irresistible crunch to each and every bite.
There are some days you just NEED a muffin. The problem is that it’s hard to find a muffin that tastes like a muffin. Do you have any idea what I’m talking about? Probably not. Let me explain. Every time I order a muffin from some local restaurant it tastes like chemicals, and forget about buying one at my local market; that’s just asking for severe disappointment. In short, I have yet to find a bakery or market that has a muffin that meets my strict standards. I’ll continue my search of course, but until then, I’m stuck baking my own.
This muffin recipe is basic. By which I mean that there are no raisins, blueberries, apples, or nuts and seeds to give the muffins added va-va-voom, but you can certainly add them if you have a hankering. Who am I to judge? Maybe you not only NEED a muffin, but you just happen to NEED a Chocolate Chip Muffin. I say go for it. Throw caution to the wind and toss in a 1/2 cup of miniature chocolate chips. Hell, if you really want to go crazy, throw in 1 cup of miniature chocolate chips. Life is too short to deprive yourself of NEEDS.
Ingredients:
Muffins:
- 1 1/2 Cups Quick Cooking Oats
- 1 1/4 Cup All-Purpose Flour
- 1/2 Cup Light Brown Sugar
- 2 Teaspoons Ground Cinnamon
- 1 1/2 Teaspoons Baking Powder
- 1 Teaspoon Baking Soda
- 1 Teaspoon Kosher Salt
- 1 Cup Natural Applesauce
- 1/2 Cup Milk
- 3 Tablespoons Unsalted Butter, Melted
- 1 Tablespoon Vanilla Extract
- 1 Egg
Crumble:
- 1/2 Cup Quick Cooking Oats
- 1 Tablespoon Light Brown Sugar
- 1/2 Teaspoon Ground Cinnamon
- 2 Tablespoons Unsalted Butter
Topping:
- Demerara Sugar
Directions:
Muffins:
- Preheat oven to 400 degrees.
- Line muffin tins with paper liners; set aside.
- Mix the oats, flour, sugar, cinnamon, baking powder, baking soda, and salt together in a large mixing bowl; set aside.
- In a medium bowl, whisk together the applesauce, milk, melted butter, vanilla, and egg.
- Pour the wet mixture into the dry mixture, and mix until just combined.
- Use an ice cream scoop to evenly distribute the batter between paper-lined muffin tins.
Crumble:
- In a small bowl, combine the oats, sugar, and cinnamon. Cut the butter into small pieces, and use a fork or your hands to cut the butter into the dry mixture.
- Evenly distribute the crumble mixture over the muffins.
Topping:
- Top each muffin with 1/4 teaspoon of demerara sugar.
- Bake for 16 to 18 minutes, or until a knife comes out clean.
Suggestions:
- Make sure to get any large lumps out of the brown sugar, before mixing it with the other dry ingredients.
- Store in an airtight container.
- This recipe will yield 12 muffins.
Improvements:
- Add 1 finely minced apple to the muffin batter.
- Add 1/2 cup of finely chopped nuts to the batter or a handful of finely chopped nuts to the crumble.
Ingredients:
- 1 1/2 Cups Quick Cooking Oats
- 1 1/4 Cup All-Purpose Flour
- 1/2 Cup Light Brown Sugar
- 2 Teaspoons Ground Cinnamon
- 1 1/2 Teaspoons Baking Powder
- 1 Teaspoon Baking Soda
- 1 Teaspoon Kosher Salt
- 1 Cup Natural Applesauce
- 1/2 Cup Milk
- 3 Tablespoons Unsalted Butter, Melted
- 1 Tablespoon Vanilla Extract
- 1 Egg
- 1/2 Cup Quick Cooking Oats
- 1 Tablespoon Light Brown Sugar
- 1/2 Teaspoon Ground Cinnamon
- 2 Tablespoons Unsalted Butter
- Demerara Sugar
Directions:
- Preheat oven to 400 degrees.
- Line muffin tins with paper liners; set aside.
- Mix the oats, flour, sugar, cinnamon, baking powder, baking soda, and salt together in a large mixing bowl; set aside.
- In a medium bowl, whisk together the applesauce, milk, melted butter, vanilla, and egg.
- Pour the wet mixture into the dry mixture, and mix until just combined.
- Use an ice cream scoop to evenly distribute the batter between paper lined muffin tins.
- In a small bowl, combine the oats, sugar, and cinnamon. Cut the butter into small pieces, and use a fork or your hands to cut the butter into the dry mixture.
- Evenly distribute the crumble mixture over the muffins.
- Top each muffin with 1/4 teaspoon of demerara sugar.
- Bake for 16 to 18 minutes, or until a knife comes out clean.
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Brown Sugar Cinnamon Chocolate Chunk Muffins
