Every Helping
Sign in

Baking recipe · from the recipe book

Brown Butter Apple Oat Muffins with Dark Chocolate

Nutty brown butter, soaked oats and grated apple make tender, moist muffins with warm cinnamon and melty pockets of chocolate under a crunchy oat-sugar top.

Brown Butter Apple Oat Muffins with Dark Chocolate

Ingredients

  • 1⅔ cups130 gOld-fashioned rolled oats
  • ¾ cup (180 ml)200 gWhole milk
  • ⅓ cup85 gUnsalted butter
  • 1 medium200 gApplepeeled and coarsely grated
  • ⅓ cup80 gUnsweetened applesauce
  • 1½ cups190 gAll-purpose flour
  • 1¾ tsp8 gBaking powder
  • ¾ tsp3 gBaking soda
  • ½ tsp3 gSalt
  • 1½ tsp4 gGround cinnamon
  • ¼ tsp0.5 gGround nutmeg
  • 2 large100 gEggsroom temperature
  • ½ cup packed120 gBrown sugar
  • 1¼ tsp5 gVanilla extract
  • ⅔ cup110 gSemisweet chocolate chipsroughly chopped
  • 1 tbsp12 gGranulated sugar

Steps

  1. Set aside 20 g of the oats for the topping. In a bowl, stir the remaining oats into the milk and let them soak for 20 minutes.
  2. Meanwhile, melt the butter in a small pan over medium heat, swirling, until it smells nutty and the solids turn golden brown, 4 to 6 minutes. Pour it into a bowl and let it cool for 10 minutes.
  3. Heat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
  4. Grate the apple and squeeze out a little of its juice.
  5. In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  6. Whisk the egg, brown sugar and vanilla into the cooled brown butter, then stir in the applesauce, grated apple and the soaked oats with their milk.
  7. Fold the flour mixture into the apple mixture until just combined, then fold in about three quarters of the chocolate chips.
  8. In a small bowl, toss the reserved oats with the granulated sugar to make the topping.
  9. Divide the batter among the muffin cups. Scatter the oat-sugar topping and the remaining quarter of the chocolate chips over the tops.
  10. Bake 20 to 23 minutes, until golden and a toothpick in the center comes out clean (melted chocolate is fine).
  11. Cool in the pan for 5 minutes, then move the muffins to a rack to cool for at least 15 minutes.

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.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

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

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book