It’s always nice to wake up to the scent of an apple muffin, especially when there is a chill in the air. This recipe adds oats and ground almonds for a satisfying texture and taste. Topped with a tangy lemon glaze, these delicious bites are healthy with a bit of decadence on top and would be a wonderful morning treat for holiday guests.

Apple Almond Muffins | Wolf Gourmet
Apple Almond Muffins with Lemon Glaze
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Votes: 27
Rating: 3.33
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Servings
24
Servings
24
Apple Almond Muffins | Wolf Gourmet
Apple Almond Muffins with Lemon Glaze
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 27
Rating: 3.33
You:
Rate this recipe!
Servings
24
Servings
24
Ingredients
Muffins
  • 1 cup sliced or slivered toasted almonds
  • 1 cup whole rolled oats
  • 1 1/2 cups all-purpose flour
  • 1 cup firmly packed dark brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/2 cup sour cream or whole milk Greek yogurt
  • 1 large firm tart apple peeled, cored and cut into 1-inch chunks
  • 3 large eggs
  • 3 tablespoons lemon juice
Lemon Glaze
  • 8 ounces cream cheese softened
  • 1/2 teaspoon vanilla extract
  • 1 cup powdered sugar
  • zest of 1 lemon
Instructions
  • Make the muffins: preheat the oven to Bake 375°F. Place muffins liners in muffin pan. Add almonds and rolled oats to the blender. Select Manual/Lo and press start. Gradually increase the speed to Speed 7 and blend until almonds and oats are finely ground, about 20 seconds. Use tamper as needed to move the mixture while blending. Transfer the mixture to a large bowl. Add flour, brown sugar, baking soda, cinnamon, baking powder and salt. Whisk to combine. Set aside.
  • Add oil, sour cream or yogurt, and apples to the blender in the order listed. Select Manual/Lo and press start. Gradually increase the speed to Speed 3 and blend until smooth, about 20 seconds. Add eggs and vanilla extract and pulse to combine. Transfer apple mixture to bowl with dry ingredients and stir just until combined. Pour batter into muffin cups, filling almost completely full. Bake until tops are browned and tester inserted into the center comes out clean, 16-18 minutes. Transfer muffins to cooling rack and allow to cool completely.
  • Make the lemon glaze: in a medium bowl, combine all ingredients for glaze. Stir with a fork or small whisk until smooth. Spread about 1 tablespoon of glaze over each muffin. Sprinkle with additional toasted almonds, if desired.
Apple Almond Muffins with Lemon Glaze

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3 comments on “Treat Your Guests”

  1. JoanHess

    I’d love to make these muffins. Please let me know if you have a suggestion or substitute ingredient for the yogurt(dairy)?
    Thanks!
    Joan

  2. Tracy Scott

    You can use an equivalent amount of almond or soy milk, or any non-dairy yogurt (coconut, etc) – all would work fine!

  3. Jean B.

    Hi,

    I am contemplating getting this beautiful Wolf countertop oven, and one thing that I specifically want to make in it is muffins. Yesterday I looked at the oven at a couple of stores. At the first one, I took one of the muffin pans with a very slight rim and placed it in the oven. There was so little clearance on the sides that I was very concerned about the heat circulation. At the second store, a salesman tried a muffin pan in the oven with the same results. but he said the muffins would cook perfectly well with that little clearance. I have watched the pertinent part of this muffin video several times. I can’t quite tell how much clearance there is on the sides. It is sad that this oven isn’t even 1 inch wider. I obviously can’t use my beautiful new muffin pans in this oven. Other than that, this little oven has so many virtues and gets great reviews. I would like some assurance that muffins and other things will cook even when the pan is a tiny fraction of an inch off the wall.

    Thank you.

    Jean B.

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