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Baking recipe · from the recipe book

Apple Oat Chocolate Chunk Muffins

Tender, hearty oat muffins studded with juicy apple bits and melty chocolate, with a crunchy cinnamon-sugar oat top.

Apple Oat Chocolate Chunk Muffins

Ingredients

  • 1⅔ cups130 gOld-fashioned rolled oats
  • 1 cup (240 ml)240 gButtermilk, low-fat
  • 1¼ cups160 gAll-purpose flour
  • ½ cup120 gUnsweetened applesauce
  • 1 medium180 gApplepeeled and cut into small dice
  • ½ cup packed110 gBrown sugar
  • 2 large100 gEggsroom temperature
  • ⅓ cup70 gUnsalted buttermelted and cooled slightly
  • ⅔ cup110 gSemisweet chocolate chips
  • 1¾ tsp8 gBaking powder
  • ¾ tsp3 gBaking soda
  • ½ tsp3 gSalt
  • 1⅛ tsp3 gGround cinnamon
  • 1¼ tsp5 gVanilla extract
  • 1 tbsp12 gGranulated sugar

Steps

  1. Set aside 20 g of the oats for the topping. In a large bowl, stir the remaining oats into the buttermilk and let soak for 15 minutes.
  2. Meanwhile, heat the oven to 400°F (200°C) and line a 12-cup muffin pan with paper liners or grease it. Melt the butter and let it cool slightly. Peel and dice the apple.
  3. In a medium bowl, whisk the flour, baking powder, baking soda, salt and cinnamon.
  4. Into the soaked oats, whisk the applesauce, brown sugar, egg, melted butter and vanilla until smooth.
  5. Add the flour mixture to the wet mixture and fold just until no dry flour shows; a few lumps are fine.
  6. Fold in the diced apple and the chocolate chips.
  7. Divide the batter evenly among the 12 muffin cups; they will be full.
  8. In a small bowl, stir the reserved oats with the granulated sugar, then sprinkle this oat-sugar topping over the muffins.
  9. Bake 18–22 minutes, until domed and golden and a toothpick in the center comes out clean (a smear of melted chocolate is fine, but no wet batter).
  10. Cool in the pan 5 minutes, then move to a rack and cool at least 15 minutes before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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