Friday, April 15, 2016

Caramel Apple Oat Muffins

Revised and Updated August 2020

Power packed muffins made with rolled oats, caramel apple jam and chopped pecans. Baked muffins are dipped in melted butter and sprinkled with cinnamon sugar for a delicious breakfast treat, or snack. 

Perfect little "on the go" breakfast, pack in lunches, or take on a picnic. They also freeze GREAT so make up a double batch and freeze some for another time.

What do you need to make Caramel Apple Oat Muffins?
  • Quick oats
  • Flour
  • Sugar
  • Salt
  • Baking Soda and Baking Powder
  • 1 egg
  • Milk
  • Cinnamon
  • Pecans
  • Butter
  • 1/2 cup Caramel Apple Jam (or your favorite apple jam)

1 1/2 cups quick oats
1 1/2 cup all-purpose flour
1/2 cup sugar
3/4 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup chopped pecans
1 egg, lightly beaten
3/4 cup milk
5 tablespoons butter, softened (reserve 2 tablespoons for dipping tops of muffins in)
1/2 cup caramel apple jam (or your favorite apple jam)
Cinnamon Sugar

Preheat oven to 400 degrees. In a bowl combine first 7 ingredients; stirring to combine.  Make a well in the center and add egg, milk and 3 tablespoons softened butter, stir just till moist, don't over stir. Stir in jam and pecans. Fill greased muffin tins 2/3 full.

Bake 20 minutes or until toothpick inserted in center comes out clean. (baking time varies depending on the type of oven you are using, so check muffins after 20 minutes, and continue baking if necessary). Remove muffins from oven, tip tops in reserved 2 tablespoons melted butter and sprinkle cinnamon sugar over top.

Yield: 12 large muffins (I used an 8 section muffin pan for slightly larger muffins than the standard 12 section muffin pan)

Cooks note - muffins freeze well wrapped in cling wrap and placed in zip top freezer storage bags.


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