Categories: cupcakes-muffins

Ingredients

• 9 Tbsp. butter, divided use
• 2 cups granulated sugar, divided use
• 2 1/2 cups diced apples (cored but unpeeled)
• 2 cups all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 3/4 tsp. ground cinnamon
• 3/4 tsp. kosher salt
• 1 cup old-fashioned rolled oats
• 1 1/4 cups buttermilk
• 2 eggs
• 1 tsp. vanilla extract

Directions

1. Hear oven to 400 degrees. Line the wells of a standard muffin tin with paper liners. Coat liners with cooking spray.
2. In a small, nonstick skillet, melt 3 Tbsp. of the butter and 1/3 cup of the sugar over me3dium heat, stirring to combine. When the butter is completely melted, add the apples and stir to coat. let the mixture cook, undisturbed, for 12 minutes or until apples are softened and sauce is golden brown. Divide mixture among the 18 muffin wells.
3. In the same skillet, add the remaining butter. Set it back on the burner (but do not turn it on) and let it melt from the residual heat.
4. Meanwhile, sift the flour, baking powder, baking soda, cinnamon and salt into a large bowl. Stir in oats.
5. In a medium bow, whisk buttermilk, eggs, remaining sugar and vanilla. Slowly whisk in the now-melted butter. Gently stir the buttermilk mixture into the flour mixture, being careful not to over-mix. Spoon batter over apples in the muffin cups.
6. Bake 20 to 25 minutes or until golden brown. Cool in pan on rack for 10 minutes, then remove from pan and cool, apple side up, on a cooling rack.

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