After I posted my first scuffin recipe for Peach or Nectarine Scuffins, I had requests for more varieties. So, I set out to create a recipe with the flavors of autumn. Apples, oats, and maple syrup seemed like the perfect choice. These are neither a muffin or a scone; they live somewhere between the two on a sweetness and texture scale. (I also have a recipe for Carrot Cake Scuffins.)
Apple-oat scuffins are made with hearty whole grains and are bursting with apples. I used some locally grown Honeycrisp apples in the batch pictured below. They've been a hit in our house.
An easy, no fuss batter. These scuffins are quick to throw together without some of the fussing required when making traditional scones or muffins.
Nutritional Information: Although this recipe uses the wholesome ingredients of oats, whole wheat flour, fresh apples, maple syrup, and yogurt, it isn't a low-cal or low-carb recipe. As with any good scone, there's butter involved; it adds flavor that is hard to replicate with substitutes. Here's the nutritional breakdown of one scuffin:
Step 1. Assemble the ingredients. For the batter, you need:
For the glaze, you need:
You also need 1 medium size apple. No need to peel it. Most apples will work fine in this recipe, but some are recommended more for baking. (Check out my list of recommended apples in this post: Comparing Apples to Apples.) I've successfully used Granny Smith, Honeycrisp, and Fuji in different batches of these scuffins.
The apple needs to be diced into 1/4" pieces--small bits so that they cook enough in the short 15-min. oven baking time. I get a head start on cutting with an apple slicer/corer and then dice each of the slices.
Step 2. Cut the butter into pieces and heat it in the microwave just until it melts. Set aside to cool. The butter should be liquified, but not hot, when it is added to the wet batter ingredients later. (If you accidentally overheat the butter, put it in the fridge for a few minutes to cool it down.)
Step 3. In a large bowl, whisk the dry ingredients together.
Step 4. In a separate medium bowl, whisk the wet ingredients until smooth. The butter should be melted, but not hot. Stir in the diced apples.
Step 5. Use the back of a spoon or rubber spatula to form a well in the dry ingredients. Pour in the wet ingredients and stir just until combined with no visible dry flour. Don't over-mix. (Expect a thick batter.)
Step 6. Drop 12 equal portions of batter in roundish mounds on a large baking sheet lined with parchment paper or a silicone mat. A large cookie scoop makes it easy to form even mounds of batter.
Step 7. Bake for approx. 15 minutes until a toothpick inserted in the center comes out clean. Leave the scuffins on the pan for 5 minutes.
Step 8. Transfer scuffins to a wire rack and cool completely.
Step 9. Meanwhile, make the glaze in a small bowl. Combine the powdered sugar, maple syrup, vanilla, softened butter, and cinnamon; stir to a lump-free thick paste. Use a small rubber spatula to press the mixture against the side of the bowl as you stir--this will mash any butter or powdered sugar lumps. When the paste is lump-free, stir in milk, 1 teaspoon at a time, until the glaze is a drizzling consistency. 2 teaspoons is usually about right. If it's too thick, add another teaspoon of milk.
NOTE: If you prefer a less sweet scuffin--more like the sweetness of a traditional scone--you can omit the glaze altogether. If you want a sweeter scuffin, the glaze adds delicious sweetness.
Below is a behind-the-scenes peek at different variations of glazes and toppings I tested for this recipe using the bottoms of a failed batch of scuffins. (It can take a few batches to a get the recipe right.) The resulting maple-flavored glaze with turbinado sugar sprinkles was the stand-out winner for flavor and texture.
Step 10. Drizzle 1 teaspoon of glaze onto each cooled scuffin, slowly waving the spoon over the scuffin to create an irregular pattern of glaze.
Step 11. Sprinkle the tops of each scuffin with coarse turbinado sugar. This is optional, but it adds a satisfying crunch and gives the muffins a bakery-like appearance.
Now all that's left is eating these scrumptious treats!
I love the bursts of apple flavor in each bite. In addition to their yummy flavor, the scuffins are enhanced with the contrasting textures of a soft cake center, tender crisp apples, creamy glaze and crunchy sugar topping. They're a winning combo of flavors and textures.
These are best eaten fresh the same day, although they're still good on the second day. Leave scuffins uncovered to prevent the glaze from sweating.
How to store them. If you need to store glazed scuffins over night, put a paper bag on its side and insert scuffins in a single layer; fold over the end of the bag. A cardboard pastry box also works well. Do not store scuffins in a sealed plastic container. To avoid getting soggy, they need to be in a porous container so they can breath. Unglazed scuffins can be wrapped in plastic and frozen for up to 2 weeks; wait to glaze them on the day they'll be eaten.
Make it a Yummy day!
You might also enjoy my other scuffin recipe: