Loaded Apple Cider Oatmeal Muffins.
I want to tell you about muffins buuuuut…
…I can’t talk because I’m in hysterics over this video of Tom Hanks doing a poetry slam of Full House. Full freaking House people! Only one of the greatest shows in the world, that um, I still might watch each night at 8PM and then maybe again at 6AM the next morning. Can’t help it. Uncle Jesse was my first crush.
Wait, no. Patrick Swayze in Dirty Dancing was my first crush. Then Uncle Jesse. Then Zack Morris, when you know, things got serious. And by things getting serious I mean daydreaming that I was Kelly Kapowski for days at a time and trying to dress like her (which I would not recommend) in real life and then actually dressing like her for Halloween. Had you asked me in 1992 who my hero was or who I’d most like to have dinner with, my answer probably would have been Kelly Kapowski. No, not Tiffani-Amber Theissan, but Kelly Kapowski. A fictional character who lived in crop tops and an off-the-shoulder burn-out gray Bayside sweatshirt. Which, let’s be honest, I would have sold my SOUL for. I may have tried to replicate that look about 8000 times, the most recent being this summer.
I hate myself.
Anyway, that video is amazing. It just enhances my total love for Tom Hanks. What I wouldn’t give to be one of those lucky people that run into him in a restaurant and then proceed to fake a bunch of drunk pictures. He’s only the coolest ever.
Now that I’ve annoyingly relived some of my youth (and accidentally ate a plate of microwaved nachos due to nostalgia), I’m prepared to talk about cute little apple muffins.
Oh and I have a major confession: I had these muffins all ready to share with you after making them last week, and then in the comments of yesterday’s post, Erin shared that she caramelized her brussels sprouts in apple cider (!!!)… and I was doomed. I knew I had to try something similar so I whipped up another batch, this time “caramelizing” the apples in extra apple cider to make them even more appley. Hmmm. My computer thinks I am trying to type “apply,” but no. I definitely mean “appley.” As in, “as much apple as you can get.” Erin is smart. Do this. It was just as fab as the first time around when I caramelized them with butter.
These babies are HEARTY. They’re light enough for breakfast and made with whole wheat flour and a bunch of fruit, so they are the perfect snack too.They aren’t super sweet, so if you’re feeling frisky you can add some of the brown butter apple cider glaze on top. Because there is also brown butter in the muffins. I mean, if you’re gonna add butter, you may as well brown it. Right? That’s my new motto. What can I say? It’s the truth.
- 2 honeycrisp apples, diced
- 3 tablespoons apple cider
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup old-fashioned rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon cardamom
- 1 pinch of nutmeg
- 1 large egg
- 1/3 cup loosely packed brown sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 cup unsweetened applesauce
- 4 tablespoons brown butter, melted and cooled
- 1/3 cup apple cider
- 4 tablespoons brown butter, melted and cooled
- 1 1/2 tablespoons apple cider
- 1/2 teaspoon vanilla extract
- 1/2-3/4 cup powdered sugar
- Preheat oven to 350 degrees F. Heat a small skillet over medium-low heat and add diced apples with 3 tablespoons apple cider, and a pinch of cinnamon and salt. Cook, stirring occasionally, until apples are soft and caramely, about 8-10 minutes. In a bowl, whisk together flour, oats, baking soda, baking powder, salt and spices. Set aside. Line a muffin tin with liners.
- In a large bowl, whisk egg and brown sugar together until smooth and no lumps remain. Add in vanilla extract, butter, apple sauce and apple cider, whisking again until smooth. Gradually add in dry ingredients, mixing until just combined. Fold in diced apples. Do not overmix! Fill each muffin liner 2/3 of the way full with batter (I use an ice cream scoop to get the muffins to be of equal size).
- Bake for 15-17 minutes, or until tops are no longer wet and become slightly golden. Top with glaze if desired!
- In a large bowl combine brown butter, vanilla extract and powdered sugar. Whisk until the mixture comes together then add in 1 tablespoon of apple cider, continuing to mix. I always stir my glazes for a good 3-4 minutes so they really come together. If it still doesn’t appear glaze-like, add in cider 1/2 tablespoon at a time and mix again. Don’t worry if it becomes too liquidy – just add a tiny bit of powdered sugar until you get the desired consistency. Spoon glaze on warm muffins or dip each top in the glaze, then serve.
These are also excellent with cinnamon or white chocolate chips… just a hint.