These Apple, Hazelnut and Oat Muffins are a deliciously easy recipe to make that the whole family will love. With added buttermilk and flavoured with Mixed Spice, eat one for breakfast or as a mid morning snack with coffee.
Inspired by my Apple and Cinnamon Muffins I wanted to make the most of Apple season, with this recipe for Apple and Hazelnut Muffins. Throw in a handful of oats and you have a delicious quick snack.
Why You Will Like This Recipe.
- Easy to Make. Once you have mixed the dry ingredients and the wet ingredients separately you simply bring them all together in this very easy recipe.
- Texture. The texture is lovely and moist because of the buttermilk, and chopped apples.
- Baked in 20 mins. Once you have all the ingredients mixed together, these Muffins will be ready to eat straight from the oven in 20 mins.
Ingredients and Alternatives.
- Porridge Oats - Avoid using Jumbo Oats which are much larger and coarser in texture. If you can only get Jumbo Oats, try blitzing them in a food blender for a few seconds.
- Butter - No need to soften or bring to room temperature, you can use the butter straight from the fridge.
- Apple - Use a Dessert Apple if you can with its natural sweetness. There is no need to peel the skins off, but you will need to remove the core.
- Egg - Just one is needed. Medium and free range if you can.
- Sugar - Wherever possible I like to use brown sugar as it has a slightly nutty flavour.
- Buttermilk - Plain or vanilla flavour yogurt is a good alternative.
- Milk - I used whole milk in this recipe, although semi skimmed is fine.
- Flour - I used Spelt flour for this recipe, but Plain white (all purpose)flour is fine.
- Baking Powder - This is a raising agent which is needed to give the Muffins a lift.
- Spices - I used Ground Mixed Spice but this is where you can get creative. Nutmeg or Cinnamon are good alternatives.
- Hazelnut - You could use any chopped nuts. Try toasting them for extra flavour.
This is just an overview of the ingredients I used and why I may have used them. See the recipe card below for a full list of ingredients and quantities.
Step by Step Instructions.
To make these simple Apple, Hazelnut, and Oat Muffins, Preheat the oven to 180 deg Fan assisted. Place 10 large paper Muffin cases into a muffin tin.
Step 1: Remove the core from the apple and slice it into quarters, there's no need to peel. Chop into small pieces approx ½ cm in size or smaller. To prevent the apple from going brown, leave it in a bowl of cold water while you mix the other ingredients.
Step 2: Mix together the melted butter, egg, buttermilk, and milk in a large jug. Leave to one side.
Step 3: In a separate bowl mix together the flour, baking powder, Hazelnuts, Oats, mixed spice and brown sugar.
Step 4: Drain and pat dry the chopped apples before adding them to the dry ingredients. Mix until well combined and all the apple pieces are coated in the flour mix.
Step 5: Pour the butter and milk liquid mix into the bowl of dry ingredients.
Step 6: Give everything a good mix until well combined. You should have a thick almost dropping consistency.
Step 7: Using an ice cream scoop, place equal amounts of batter into the Muffin cases to about ¾ full allowing for the muffins to rise.
Step 8: Bake in the oven for 20 mins or until baked, testing the centre of the Muffins with a skewer until it comes out clean. TIP: If you make larger or smaller muffins you will need to adjust the baking times by a couple of minutes.
Room Temperature: These Apple and Hazelnut Muffins will keep in an airtight container for a couple of days. A little longer if kept in the fridge.
Freezer: Although I haven't tried freezing Muffins, I imagine they would be best frozen individually on a baking tray before placing them in a suitable container. Bring back to room temperature or bake in a moderate oven for a couple of minutes before serving.
- Tip 1 - I prefer to use large or extra large paper Muffin cases. This is because of the chunkiness of the Apples, Hazelnuts, and Oats in the recipe. I am not sure it would work as smaller buns or mini muffins.
- Tip 2 - Do not overbake the Muffins, or they will become dry. Use a cake skewer or similar to test the Muffins to ensure they are baked through.
- Tip 3 - Ensure all the ingredients are thoroughly mixed together before using the icecream scoop to fill the Muffin Cases.
Frequently Asked Questions
Mixing the wet ingredients and the dry ingredients separately, before mixing them all together, helps make good Muffins.
Adding buttermilk or yogurt helps keep Muffins nice and moist.
More Recipes Using Apples.
After making this recipe please let me know how you got on by leaving a comment below. Especially if you used alternative ingredients. Let's keep in touch, subscribe to my Mailing List.
Apple Hazelnut and Oat Muffins
- 1 x 12 holed Muffin Tin plus extra Muffin tin if making more muffins
- 10 large paper Muffin cases
- 1 dessert apple approx 280g whole weight. No need to remove the skins.
- 120 g unsalted butter melted
- 1 egg medium sized
- 175 g buttermilk or plain Yogurt
- 3 tablespoons milk whole/full fat
- 250 g plain flour or spelt flour sieved
- 1 tablespoon baking powder sieved
- 50 g Chopped Hazelnuts
- 50 g Porridge Oats not jumbo oats
- ½ teaspoons ground mixed spice or to taste
- 170 g soft brown sugar
- Preheat the oven to 180 deg Fan assisted
- Place 10 large paper Muffin cases into a muffin tin.
- Remove the core from the apple and slice into quarters, there's no need to peel. Chop into small pieces approx ½ cm in size or smaller. To prevent the apple from going brown, leave it in a bowl of cold water.1 dessert apple
- Mix together the melted butter, egg, buttermilk and milk into a large jug. Leave to one side.120 g unsalted butter, 1 egg, 175 g buttermilk, 3 tablespoons milk
- In a separate bowl mix together the flour, baking powder, Hazelnuts, Oats, mixed spice and brown sugar.250 g plain flour or spelt flour, 1 tablespoon baking powder, 50 g Chopped Hazelnuts, ½ teaspoons ground mixed spice, 170 g soft brown sugar, 50 g Porridge Oats
- Drain the apples and pat them dry before adding them to the dry ingredients. Mix until well combined and all rhe apple is coated in the flour mix.
- Pour the butter and milk liquid mix into the bowl of dry ingredients. Mix thoroughly.
- Using an ice cream soop, place equal amounts of batter into the Muffin cases to about ¾ full allowing for the muffins to rise.
- Bake in the oven for 20 mins or until baked, testing the centre of the Muffins with a skewer until it comes out clean.
Your Private Notes
Note: Recipes are tested using Metric only. The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.