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Preheat the oven to 400F. Line a 12 cup muffin pan with paper or silicone liners. Lightly spray the insides of the cups and top of the pan with oil spray and then set aside.
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Whisk together the flour, oats, baking powder, salt, cinnamon and allspice in a large bowl. Set aside.
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Brown 1/2 cup plus 2 tablespoons butter. Remove 2 tablespoons and set aside for use in the topping. Set the remaining 1/2 cup aside to cool.
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Whisk together the sour cream, milk and raw sugar. Whisk in the egg. Whisk in the 1/2 cup browned butter.
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Fold the liquid mixture into the flour mixture. Fold in the diced apple and then fold in the goat cheese crumbles from the freezer.
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Now make the topping: In a new bowl, whisk together the sugar, flour, salt and oats. Pour the browned butter over this mixture and mix until everything is evenly moistened with butter.
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Divide the batter between the muffin wells. Then divide the crumbled goat cheese over the tops of the batter. Then divide the oat topping over that--pressing lightly to adhere the oats.
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Bake 15-18 minutes, or until a cake tester inserted into the center of the biggest muffin comes out clean or with only a few crumbs attached (it could also come out smeared in melted goat cheese). Let the baked muffins sit in the pan for 5 minutes, before lifting each one carefully by the edges to sit on a cooling rack.
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It is hard to resist warm muffins--and these are delicious at either temperature--but they will hold together better once cooled.