Monica's favorite gear for
making Scuffins
I use this healthy, whole grain flour in place of all or part of white flour in many recipes like these scuffins. It contains all of the wheat berry's healthy and natural elements - the germ, endosperm and bran - yet it has a lighter texture than regular whole wheat flour.
Also available: Organic Rolled Oats
This cuts 16 slices from one apple--perfect for slicing apples for snacking, party platters, and speeding up the dicing for this scuffin recipe.
I used this for dropping easy, tidy, equal portions of scuffin batter on the baking sheet.
These are non-stick for easy-release brittle and can be often used in place of parchment paper. This set of 3 mats fits perfectly in half and quarter sheet pans, and they cost less than one similar Silpat mat (see below).
This versatile set gets almost daily use in my kitchen. I use the large (half sheet) one for baking Scuffins.
This grid pattern cooling rack is awesome and the #1 recommendation of Cooks Illustrated. It also fits perfectly inside the half baking sheet (above) to create a baking rack.
This versatile set of bowls get daily use in my kitchen. I use them for both mixing and serving.
A whisk is another versatile tool that gets frequent use in my kitchen. I use it the whisk both the dry and wet ingredients in this scuffin recipe.
This is an indispensable tool for stirring, mixing, and easily scraping the sides of bowls and plan. I used it for mixing the scuffin batter and folding in the peaches.
Grade A and certified organic, this is an Amazon best seller. It's used to sweeten and flavor the scuffin batter and glaze.
This large-grain, amber colored, raw sugar has a flavor similar to brown sugar. It adds crunch and a "bakery appearance" to the scuffin tops.

Apple Oat Drop Scuffins | Part Scone, Part Muffin

This quick and easy, whole grain, yogurt batter is sweetened with maple syrup and dropped in mounds on a baking sheet.


Scuffins | Apple Oat

By Monica              makes 12
Whole Grain, Apple Oat Scuffins are a cross between a scone and a muffin. Sweetened with maple syrup and loaded with apple bits, the quick, yogurt batter is dropped in mounds on a baking sheet and ready in 30 minutes, start to finish. From TheYummyLife.com

These are a cross between a scone and a muffin. Sweetened with maple syrup and loaded with apple chunks, the quick, yogurt batter is dropped in mounds on a baking sheet and ready in 30 minutes, start to finish.

Ingredients
  • FOR BATTER:
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup all purpose flour
  • 1 cup whole wheat pastry flour
  • 1/2 cup rolled oats
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 teaspoon kosher salt (or 1/2 teaspoon fine salt)
  • 1/2 cup 2% or full fat yogurt (or sour cream)
  • 1/2 cup unsweetened applesauce
  • 1 egg
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 medium unpeeled apple, diced in 1/4" pieces (approx. 1-1/2 cups)
  • FOR GLAZE TOPPING:
  • 3/4 cup powdered sugar
  • 1 tablespoon butter, softened
  • 1 tablespoon maple syrup or brown sugar
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • 2-3 teaspoons milk
  • 2-3 tablespoons turbinado coarse raw sugar (optional)

Directions
Cut stick of butter into 4-5 pieces. In microwave safe bowl, heat butter just until melted. Set aside to cool.

Preheat oven to 400 degrees. Place parchment paper or silicone mat on large baking sheet; set aside.

In large bowl, whisk together dry ingredients: flours, oats, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.

In separate medium bowl, combine wet ingredients: melted (and cooled) butter, yogurt, applesauce, egg, maple syrup, and vanilla. Whisk until smooth. Stir in diced apple.

Use the back of a spoon to form a well in the dry mixture. Add wet mixture to dry mixture. Stir lightly with wooden spoon or rubber spatula just until uniformly mixed and no dry flour is visible; do not over mix. Batter will be thick.

Use a large cookie scoop or spoon to drop 12 evenly portioned mounds of batter onto baking sheet.

Bake approx. 15 minutes, until toothpick inserted in center comes out clean. Let rest 5 minutes before transferring to cooling rack. Cool completely.

MAKE GLAZE:  In a small bowl, combine powdered sugar, butter, maple syrup, vanilla, and cinnamon. Using spoon or small rubber spatula, stir into thick paste until no lumps of powdered sugar or butter are visible and mixture is smooth, pressing the spoon against side of bowl to break up lumps.  Stir in  milk, 1 teaspoon at a time, until desired drizzling consistency.

Drizzle 1 teaspoon of glaze on each scuffin. Scatter turminado sugar lightly over glazed scuffins, if desired.

NOTE: If you prefer a less sweet scuffin--more like the sweetness of a traditional scone--you may omit the glaze altogether. If you want a sweeter scuffin, the glaze adds delicious sweetness.

HOW TO STORE THEM:  If you need to store glazed scuffins overnight, 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 may be wrapped in plastic and frozen for up to 2 weeks; wait to glaze them on the day they'll be eaten.

NUTRITIONAL INFORMATION for 1 scuffin: 249 calories, 9.7g fat, 276mg sodium, 147mg potassium, 36.9g carbs, 2.5g fiber, 17.1g sugars, 3.8g protein.
Weight Watchers PointsPlus: 7


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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.

  • No need to work quickly to keep butter cold and cut it into the dry ingredients as in a traditional scone recipe; I used melted butter that easily mixes right in.
  • No need to form the dough and cut it into shapes, or pour it into muffin pans; this quick batter is plopped in rustic mounds on a baking sheet. That's it--easy!
  • No need to get up early to make these; this scuffin recipe takes 30 minutes, start to finish, including baking time.

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:  

  • 249 calories, 9.7g fat, 276mg sodium, 147mg potassium, 36.9g carbs, 2.5g fiber, 17.1g sugars, 3.8g protein. 
  • Weight Watchers PointsPlus: 7

Step-by-step photos for making
Apple Oat Scuffins

Step 1. Assemble the ingredients. For the batter, you need:

  • all-purpose flour (I used unbleached)
  • whole wheat pastry flour
  • rolled oats (regular or quick)
  • apples
  • salt
  • cinnamon & nutmeg
  • vanilla extract
  • applesauce (this adds moisture, sweetness, and additional apple flavor)
  • maple syrup
  • 2% or full-fat yogurt or sour cream (I use Greek yogurt)
  • butter
  • egg 

view on Amazon:  organic whole wheat pastry flour, organic rolled oats, organic maple syrup

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For the glaze, you need:

  • powdered (confectioners) sugar
  • cinnamon
  • maple syrup
  • vanilla extract
  • butter
  • milk
  • turbinado raw sugar (optional), for sprinkling on top; view on Amazon

IMG_0767.jpg

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.

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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.)

Scuffins_peach.jpg

Step 3. In a large bowl, whisk the dry ingredients together. 

Scuffins_Apple_Oat.jpg

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.

Scuffins_Apple_Oat1.jpg

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.)

Scuffins_Apple_Oat2.jpg

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.

Scuffins_Apple_Oat3.jpg

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.

IMG_0889_2.jpg

Step 8. Transfer scuffins to a wire rack and cool completely.

  • view on Amazon:  wire cooling rack (rated #1 by Cooks Illustrated's Home Test Kitchen; also fits inside baking sheet to create a cooking rack)

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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.

Scuffins_Apple_Oat6.jpg

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. 

IMG_0777.jpg

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.

Scuffins_Apple_Oat7.jpg

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.

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Now all that's left is eating these scrumptious treats! 

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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.

zoomIMG_1021.JPG

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.

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Make it a Yummy day!

 Monica

Link directly to this recipe Print this recipe
Scuffins | Apple Oat
By Monica              Servings: makes 12
Ingredients
  • FOR BATTER:
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup all purpose flour
  • 1 cup whole wheat pastry flour
  • 1/2 cup rolled oats
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 teaspoon kosher salt (or 1/2 teaspoon fine salt)
  • 1/2 cup 2% or full fat yogurt (or sour cream)
  • 1/2 cup unsweetened applesauce
  • 1 egg
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 medium unpeeled apple, diced in 1/4" pieces (approx. 1-1/2 cups)
  • FOR GLAZE TOPPING:
  • 3/4 cup powdered sugar
  • 1 tablespoon butter, softened
  • 1 tablespoon maple syrup or brown sugar
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • 2-3 teaspoons milk
  • 2-3 tablespoons turbinado coarse raw sugar (optional)
Directions
Cut stick of butter into 4-5 pieces. In microwave safe bowl, heat butter just until melted. Set aside to cool.

Preheat oven to 400 degrees. Place parchment paper or silicone mat on large baking sheet; set aside.

In large bowl, whisk together dry ingredients: flours, oats, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.

In separate medium bowl, combine wet ingredients: melted (and cooled) butter, yogurt, applesauce, egg, maple syrup, and vanilla. Whisk until smooth. Stir in diced apple.

Use the back of a spoon to form a well in the dry mixture. Add wet mixture to dry mixture. Stir lightly with wooden spoon or rubber spatula just until uniformly mixed and no dry flour is visible; do not over mix. Batter will be thick.

Use a large cookie scoop or spoon to drop 12 evenly portioned mounds of batter onto baking sheet.

Bake approx. 15 minutes, until toothpick inserted in center comes out clean. Let rest 5 minutes before transferring to cooling rack. Cool completely.

MAKE GLAZE:  In a small bowl, combine powdered sugar, butter, maple syrup, vanilla, and cinnamon. Using spoon or small rubber spatula, stir into thick paste until no lumps of powdered sugar or butter are visible and mixture is smooth, pressing the spoon against side of bowl to break up lumps.  Stir in  milk, 1 teaspoon at a time, until desired drizzling consistency.

Drizzle 1 teaspoon of glaze on each scuffin. Scatter turminado sugar lightly over glazed scuffins, if desired.

NOTE: If you prefer a less sweet scuffin--more like the sweetness of a traditional scone--you may omit the glaze altogether. If you want a sweeter scuffin, the glaze adds delicious sweetness.

HOW TO STORE THEM:  If you need to store glazed scuffins overnight, 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 may be wrapped in plastic and frozen for up to 2 weeks; wait to glaze them on the day they'll be eaten.

NUTRITIONAL INFORMATION for 1 scuffin: 249 calories, 9.7g fat, 276mg sodium, 147mg potassium, 36.9g carbs, 2.5g fiber, 17.1g sugars, 3.8g protein.
Weight Watchers PointsPlus: 7
Print this Recipe   Share this Recipe

You might also enjoy my other scuffin recipe:

Peach or Nectarine Scuffins
thumbsquareIMG_9157.jpg

Carrot Cake Scuffins
thumbIMG_0934.JPG
 



Posted on Monday, October 19th, 2015








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