Maple-Honey Apple Oat Muffins

Maple-Honey Apple Oat Muffins

Our weekly cooking/baking activity which was semi-okay. Semi-okay because Eva wanted to eat the apples instead of allowing me to chop it up; played with the spoons and spattered vanilla extract and milk all over the place (thank goodness for aprons although scrubs clothing would have been better considering the mess) and as usual, wanted to lick everything clean – from the honey & maple syrup mix to the batter.

She stood in front of the oven watching over the muffins when they first went in and then got distracted with her toys. When I reappeared with cooled muffins, she asked for a try and promptly chowed down on half – we shared – before asking for another. All within 10 minutes!!!!!!!!!!!!!!!1 Looks like someone is going to go bonkers on muffins for tea later.

I cut back on the sweetness called for in the original recipe and added an extra handful of oats. While the additional oats didn’t change the texture, the cutback on the sugar resulted in muffins that are not too sweet, allowing the natural flavour of the apple to come through. Instead of finely chopping up the apples, I quartered them before slicing each quarter into half and then slicing each portion into thin “slices” (about 1-2 mm thick) so that I could still get that chunky texture without compromising on the resulting softness (too big and the apples could end up still uncooked and a little hard; too thin and it could be too mushy and just “melt” into the batter).

Maple-Honey Apple Oat Muffins
From My Dairy Goodness’ recipe here


1 1/4 cups quick-cooking rolled oats
1 1/2 cups milk
2 cups all-purpose flour
1 tbsp baking powder
Slightly less than 1/3 cup brown sugar
1/4 cup maple syrup
Slightly less than 1/4 cup honey
1 egg
1/4 cup butter, melted
1 tsp vanilla extract
2 cups finely diced apples (unpeeled or peeled – I used unpeeled Fuji apples)


  1. Preheat the oven to 200°C and prepare a muffin pan.
  2. In a large bowl, combine flour and baking powder. In a separate bowl, combine oats and milk; let stand for 5 min before adding in the sugar, honey, maple syrup, butter, vanilla extract and egg. Stir to incorporate.
  3. Pour over dry ingredients and sprinkle with apples. Stir just until moistened – it is okay to have a lumpy batter.
  4. Spoon into prepared muffin pan and bake for about 25 min or until tops are firm to the touch. Cool in the pan for 10 minutes before transferring to a rack.

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