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Apple Oatmeal and Goat Cheese Muffins: 100% Whole Grain and with a streusel top: healthy, delicious, not too sweet--perfect for breakfast!

Apple Oatmeal and Goat Cheese Muffins

Lightly adapted from Organic Valley.
Course Breakfast, tea
Cuisine Muffins
Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings 12 muffins
Author TheSpicedLife

Ingredients

For the muffin batter:

  • 1 cup (140 g) white whole wheat flour
  • 1 cup quick cooking oats (or take 1 heaping cup of rolled oats and blitz in the food processor for a few seconds and then measure)
  • 1 T baking powder
  • 1/2 t fine sea salt
  • 2 t Ceylon cinnamon
  • 1/2 t allspice
  • 1/2 cup browned unsalted butter, slightly cooled
  • 2 T full fat sour cream
  • 1/2 cup +2 T 2% milk
  • 1 egg
  • 1/3 cup raw Demerara sugar
  • 1 large apple, peeled, cored and diced
  • 70 g (2.4 oz) soft goat cheese, crumbled, placed in freezer to wait until needed

For the topping:

  • 1/3 cup rolled oats
  • 1/3 cup raw Demerara sugar
  • 1 T white whole wheat flour
  • 1 pinch fine sea salt
  • 2 T browned unsalted butter, slightly cooled
  • 60 g (2.15 oz) soft goat cheese, crumbled

Instructions

  1. 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.
  2. Whisk together the flour, oats, baking powder, salt, cinnamon and allspice in a large bowl. Set aside.
  3. 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.
  4. Whisk together the sour cream, milk and raw sugar. Whisk in the egg. Whisk in the 1/2 cup browned butter.
  5. Fold the liquid mixture into the flour mixture. Fold in the diced apple and then fold in the goat cheese crumbles from the freezer.
  6. 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.
  7. 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.
  8. 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.
  9. It is hard to resist warm muffins--and these are delicious at either temperature--but they will hold together better once cooled.