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baked muffins with apple and caramel drizzled on top with cinnamon sticks nearby
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Apple Oatmeal Muffins with Brown Butter Caramel

These apple oatmeal muffins are the perfect fall snack. They're quick and easy to make and go perfectly with a brown butter caramel.
Course Cake, Dessert, Snack, Sweets
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Brown butter caramel 5 minutes
Total Time 40 minutes
Servings 12 Muffins
Calories 261kcal

Ingredients

For the muffins

Toppings (optional)

Brown Butter Caramel

  • 56 g salted butter ¼ cup
  • 4 tablespoons brown sugar
  • 3 tablespoons double cream
  • 1 teaspoon vanilla extract

Instructions

For the muffins

  • Line a muffin tin with 12 paper liners. Preheat the oven to 180C.
  • To brown the butter; heat the butter in a saucepan or small frying pan over medium heat and whisk continuously until the butter begins to foam and darkens and smells nutty. Be very careful not to burn it! It changes very quickly - so it is worth only focusing on this one thing whilst doing it. Set aside and allow cool for a few minutes in a bowl.
    120 g butter
  • In a medium mixing bowl, whisk together the plain flour, rolled oats, brown sugar, baking powder spices and sea salt.
    210 g plain flour, 100 g old fashioned rolled oats, 2 teaspoons baking powder, 1 ½ teaspoons ground cinnamon, ¾ teaspoon ground ginger, ¾ teaspoon ground allspice, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cardamom, 100 g soft brown sugar, ½ teaspoon fine sea salt
  • In a large mixing bowl, whisk together the eggs, milk and apple sauce until smooth and well combined. Mix in the brown butter from step 2 and vanilla extract.
    2 medium eggs, 180 ml milk, 125 g apple sauce, 1 teaspoon vanilla extract
  • Add the dry ingredients to the wet ingredients.
  • Stir with a wooden spoon until just combined- some streaks of flour are good.
  • Add the chopped apple to the bowl - and gently stir in. Do not overwork.
    1 medium apple
  • Divide the mixture between the liners in the muffin tin. Top the batter with the apple and old fashioned oats if using.
    2 tablespoons old fashioned rolled oats, sliced apple, 2 tablespoons chopped hazelnuts
  • Bake for 20-25 minutes until risen and golden and a cake tester comes out almost clean. Leave to cool in muffin tin for 5-10 minutes and then transfer to a wire rack to cool completely. Drizzle the muffins with brown butter caramel and enjoy!

Brown butter caramel

  • Brown the butter for the caramel; heat the butter in a small frying pan over medium heat and whisk continuously until the butter begins to foam and darkens and smells nutty. Be very careful not to burn it! It changes very quickly - so it is worth only focusing on this one thing whilst doing it.
    56 g salted butter
  • Pour in the brown sugar and stir together, quickly.
    4 tablespoons brown sugar
  • Immediately pour in the cream - it’ll bubble and come together and thicken. Add vanilla and pour into bowl to save for later.
    3 tablespoons double cream, 1 teaspoon vanilla extract

Notes

I will always recommend using digital scales for baking as you will get more consistent results due to better accuracy.

Nutrition

Serving: 12Muffins | Calories: 261kcal | Carbohydrates: 38g | Protein: 5.4g | Fat: 9.1g | Saturated Fat: 5.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.6g | Cholesterol: 49mg | Sodium: 117.7mg | Potassium: 475.8mg | Fiber: 2.9g | Sugar: 11.3g | Vitamin A: 81IU | Vitamin C: 0.9mg | Calcium: 115.6mg | Iron: 1.8mg