Maple-Oat Apple Muffins with Streusel Topping and Maple-Cinnamon Mascarpone
Start by preparing the wet ingredients for the muffins to give the oats in the batter a chance to soften before baking. Using an ice cream scoop to add batter to muffin cups is an easy way to ensure uniformity for even baking. Makes 16 muffins.
Servings: 8to 10
1large applepeeled, cored, and diced in ¼-inch pieces (about 1 ½ cups)
1cup + 2 tablespoonsunbleached all-purpose flour
1 ½teaspoonsbaking powder
½cupunbleached all-purpose flour
Preheat oven to 350° F. Grease or paper line 16 standard-size muffin wells.
Combine egg, sour cream, maple syrup, oats, butter, cinnamon, and allspice in a large bowl. Whisk well to combine. Stir in apple.
Prepare streusel topping in a medium bowl. Whisk oats, flour, brown sugar, cinnamon, and salt to combine. Toss in butter to coat. With a pastry blender or clean fingers, work butter into the dry ingredients until the butter is evenly distributed and the mixture takes on an almost cookie dough like texture that still feels a bit rough. Set aside.
Mix flour, baking powder, baking soda, and salt for the muffin batter in another bowl. Add dry ingredients to the wet and stir until evenly moistened, no more than 15 to 20 strokes.
Scoop about 1/4 cup batter into each muffin cup. Shape streusel topping into rough disks slightly smaller than the muffins’ tops. Press them into the batter gently. Bake until the muffins feel springy and a tester inserted in the center comes out clean, about 20 minutes. Cool for 5 minutes in the pan before removing to a rack.
For the maple-cinnamon mascarpone, combine mascarpone, maple syrup, and cinnamon in a small bowl. Mix well to combine.
Serve muffins warm or at room temperature with maple-cinnamon mascarpone.