These Apple-Oatmeal Muffins are from a recipe I found years ago in an old newspaper clipping. They are spicy, have a sweet streusel topping, and perfect for wrapping individually and throwing in a lunch box.
Here’s an older photo. The Apple-Oatmeal Muffins have high tops and are not too sweet, so the streusel topping is definitely an enhancement and not a distraction. I didn’t think streusel topping could ever be a distraction until I tried it on gingerbread, but that’s another story.
I’d be hesitant to make these without the streusel topping because the bottom part is more bread-like than cake-like and the streusel really punches things up. I’m going to make these again with white whole wheat flour. Also, I shredded the apple in the food processor so the muffins wouldn’t have chunks.
1/4 cup flour
1/4 cup packed brown sugar
1/4 teaspoon cinnamon
2 tablespoons firm butter
3/4 cup milk
1/4 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
1/2 cup oats – old fashioned or quick cooking (not instant)
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup peeled and very finely chopped or shredded apple
Preheat oven to 400 degree F.
Line a muffin tin with 12 paper liners.
Prepare topping. Stir together flour, brown sugar and cinnamon. With a pastry cutter or two forks, cut in the butter until crumbly. Set aside. I did this in a food processor.
In a medium bowl, whisk together the milk, oil, eggs, and vanilla. In a large bowl, thoroughly stir together the flour, oats, sugar, baking powder, salt and cinnamon. Add liquid mixture and apples to flour mixture. Divide evenly among muffin cups.
Spoon about 1 tablespoon streusel mixture on top of each muffin. Bake for 20 minutes or until golden around edges