I make these muffins every October in the attempt to hold on to apple season for just a little bit longer. They’re delicious fresh out of the oven, and with a little self-restraint they will stay good for three or four days. If you don’t think you can eat 12 muffins in 4 days (trust me, you can!), they freeze and defrost wonderfully.
Adapted from Smitten Kitchen’s Whole Wheat Apple Muffins
1 cup oats
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup butter at room temperature
1 cup brown sugar, divided
1 large egg
1 cup yogurt
2 large apples, peeled, cored, and diced largely
Preheat the oven to 450 degrees Fahrenheit. Grease a 12-cup muffin pan. Grind the oats in a food processor or blender until the consistency resembles flour.
Mix the oat flour, all-purpose flour, baking powder, salt, and cinnamon in a small bowl. Combine the butter and 3/4 cup brown sugar in a medium bowl and stir until fluffy. Add the egg and mix thoroughly. Stir the yogurt in gently, then stir in the dry ingredients and the apple pieces. Divide the batter between the muffin cups and sprinkle 1/4 cup brown sugar on top of each cup.
Bake for 10 minutes at 450, then lower the heat to 400 and bake for an additional 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in their tin for 5 minutes, then place them on a rack to finish cooling.