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.
- 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
- 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.
- 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.
- 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.
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