Monday, March 10, 2014

Apple Oatmeal Coffee Cake Muffins

I used to not be much of a baker. Something about measuring things precisely always intimidated me; I much preferred the creativity in cooking. But lately something has shifted. Somehow, I’ve found myself really enjoying following directions and always (almost) getting perfect results. Maybe I’m finally growing up.

The boys have started enjoying it too. They wake up on Saturday or Sunday mornings and ask me to make muffins, waffles, or banana bread. Ansen’s favorite was Amish Friendship Bread and I was really good about keeping a starter going for a while and then I finally failed at keeping it alive. So one morning when he woke up and asked for Friendship Bread, I had to break the news. No more friendship bread. But it got me looking through my Betty Crocker Cookbook for something Ansen would accept in its place and I found this amaze-ball recipe. I’ve made it several time since and I’m proud to say it has now taken the place of the Friendship Bread. And there’s no starter to babysit and keep cool but not too cool and massage/squash every day.

Apple Oatmeal Coffee Cake Muffins
(recipe from Betty Crocker)
Prep: 25 min; Bake: 20-25 Min for Muffins, 55 Min. for Cake

Oat-Streusel Topping (below)
1 ¾ cups all-purpose flour
1 cup packed brown sugar
¾ cup old-fashioned oats
½ cup stick butter, softened
1 cup buttermilk
3 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground nutmeg
1 large egg
1 ½ cups chopped apples (2 small)


1.      Heat oven to 350 degrees. Grease bottom and sides of two muffin tins (or for cake 9 x 9 x 2 inches)

2.      Prepare Oat-Streusel Topping; set aside

3.      Beat remaining ingredients except apples in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in apples. Pour batter in muffin tins (3/4 full) or in pan. Sprinkle with topping.

4.      Bake 20-25 minutes for muffins or 55 minutes for cake until golden brown and toothpick inserted in center comes out clean. Serve warm.

Oat-Streusel Topping

Ingredients 2 tablespoons butter, firm
¼ cup all-purpose flour
2 tablespoons packed brown sugar
½ teaspoon ground cinnamon
¼ cup old-fashioned oats


1.      Cut margarine into flour, brown sugar and cinnamon in medium bowl, using pastry blender or crisscrossing 2 knives until crumbly. Stir in oats.


  1. Weekend breakfasts are my favorite and these muffins look so good! I think I'll make them for my book club and I know Graham is going to love them!

  2. That does look amaze-ball! You are growing up. Good work, Betty!