Apple Hazelnut and Oat Muffins

5 from 1 vote

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.

Prep Time15

Cook Time20

Total Time35

Course: Snack

Cuisine: British

Keyword: Apple Muffins, Hazelnut Muffins, Mixed Spice

Servings:

Calories: 322kcal

Author: Lynn

Equipment

1 x 12 holed Muffin Tin plus extra Muffin tin if making more muffins
10 large paper Muffin cases

Ingredients

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

Instructions

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.

Notes

Baker's Tips

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.

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.

What is the Secret to a Good Muffin?

Mixing the wet ingredients and the dry ingredients separately, before mixing them all together, helps make good Muffins.

What Makes a Muffin Moist?

Adding buttermilk or yogurt helps keep Muffins nice and moist.

Nutrition