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Baking recipe · from the recipe book

Buttermilk-Soaked Cardamom Apple Oat Muffins

Tender, moist muffins from oats soaked in buttermilk, full of grated apple and applesauce, warmed with cardamom and topped with cinnamon-sugared apple slices that bake soft and glossy.

Buttermilk-Soaked Cardamom Apple Oat Muffins

Ingredients

  • 1¾ cups150 gOld-fashioned rolled oats
  • 1 cup (240 ml)240 gButtermilk, low-fat
  • 1 medium200 gAppledivided: three-quarters coarsely grated, one-quarter very thinly sliced
  • ¾ cup180 gUnsweetened applesauce
  • 1¼ cups150 gAll-purpose flour
  • ½ cup packed100 gBrown sugar
  • 2 large100 gEggsroom temperature
  • ¼ cup60 gCanola oil
  • 1¾ tsp8 gBaking powder
  • ¾ tsp3 gBaking soda
  • ½ tsp3 gSalt
  • 1 tsp2 gGround cardamom
  • 1⅛ tsp3 gGround cinnamondivided: 2 g for the batter, 1 g for the topping
  • 1¼ tsp5 gVanilla extract
  • 2½ tsp10 gGranulated sugarfor the topping

Steps

  1. In a large bowl, stir the oats into the buttermilk and let them soak for 20 minutes so they soften.
  2. While the oats soak, prepare the apple: coarsely grate three-quarters of it for the batter and slice the remaining quarter very thinly for the topping.
  3. Heat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
  4. In a medium bowl, whisk the flour, baking powder, baking soda, salt, cardamom and 2 g of the cinnamon.
  5. Into the soaked oats, whisk the egg, canola oil, applesauce, brown sugar and vanilla until smooth, then stir in the grated apple.
  6. Add the flour mixture to the wet mixture and fold just until no dry flour remains; a few lumps are fine.
  7. Divide the batter evenly among the 12 muffin cups.
  8. In a small bowl, stir the granulated sugar with the remaining 1 g of cinnamon to make cinnamon sugar.
  9. Fan the sliced apple on top of each muffin, then sprinkle the cinnamon sugar evenly over the tops.
  10. Bake 20 to 24 minutes, until the tops spring back and a toothpick in the center comes out clean.
  11. Cool in the pan for 5 minutes, then move the muffins to a rack and cool at least 15 minutes more before serving.

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

Contains: Milk, Egg, Gluten.

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

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