After I posted my first scuffin recipe for Peach or Nectarine Scuffins, I had requests for more varieties. So, I set out to create a recipe with the flavors of autumn. Apples, oats, and maple syrup seemed like the perfect choice. These are neither a muffin or a scone; they live somewhere between the two on a sweetness and texture scale. (I also have a recipe for Carrot Cake Scuffins.)

Apple-oat scuffins are made with hearty whole grains and are bursting with apples. I used some locally grown Honeycrisp apples in the batch pictured below. They've been a hit in our house.

An easy, no fuss batter. These scuffins are quick to throw together without some of the fussing required when making traditional scones or muffins.

• No need to work quickly to keep butter cold and cut it into the dry ingredients as in a traditional scone recipe; I used melted butter that easily mixes right in.
• No need to form the dough and cut it into shapes, or pour it into muffin pans; this quick batter is plopped in rustic mounds on a baking sheet. That's it--easy!
• No need to get up early to make these; this scuffin recipe takes 30 minutes, start to finish, including baking time.

Nutritional Information: Although this recipe uses the wholesome ingredients of oats, whole wheat flour, fresh apples, maple syrup, and yogurt, it isn't a low-cal or low-carb recipe. As with any good scone, there's butter involved; it adds flavor that is hard to replicate with substitutes. Here's the nutritional breakdown of one scuffin:  

• 249 calories, 9.7g fat, 276mg sodium, 147mg potassium, 36.9g carbs, 2.5g fiber, 17.1g sugars, 3.8g protein. 
• Weight Watchers PointsPlus: 7

Step-by-step photos for making
Apple Oat Scuffins

Step 1. Assemble the ingredients. For the batter, you need:

• all-purpose flour (I used unbleached)
• whole wheat pastry flour
• rolled oats (regular or quick)
• apples
• salt
• cinnamon & nutmeg
• vanilla extract
• applesauce (this adds moisture, sweetness, and additional apple flavor)
• maple syrup
• 2% or full-fat yogurt or sour cream (I use Greek yogurt)
• butter
• egg 

view on Amazon:  organic whole wheat pastry flour, organic rolled oats, organic maple syrup

For the glaze, you need:

• powdered (confectioners) sugar
• cinnamon
• maple syrup
• vanilla extract
• butter
• milk
• turbinado raw sugar (optional), for sprinkling on top; view on Amazon

You also need 1 medium size apple. No need to peel it.  Most apples will work fine in this recipe, but some are recommended more for baking. (Check out my list of recommended apples in this post: Comparing Apples to Apples.) I've successfully used Granny Smith, Honeycrisp, and Fuji in different batches of these scuffins.

The apple needs to be diced into 1/4" pieces--small bits so that they cook enough in the short 15-min. oven baking time. I get a head start on cutting with an apple slicer/corer and then dice each of the slices.

• view on Amazon:   apple corer/slicer

Step 2. Cut the butter into pieces and heat it in the microwave just until it melts. Set aside to cool. The butter should be liquified, but not hot, when it is added to the wet batter ingredients later. (If you accidentally overheat the butter, put it in the fridge for a few minutes to cool it down.)

Step 3. In a large bowl, whisk the dry ingredients together. 

• view on Amazon:  set of 10 nesting mixing bowls,  wire whisk

Step 4. In a separate medium bowl, whisk the wet ingredients until smooth. The butter should be melted, but not hot. Stir in the diced apples.

Step 5. Use the back of a spoon or rubber spatula to form a well in the dry ingredients. Pour in the wet ingredients and stir just until combined with no visible dry flour. Don't over-mix. (Expect a thick batter.)

• view on Amazon:  rubber spatula for mixing

Step 6. Drop 12 equal portions of batter in roundish mounds on a large baking sheet lined with parchment paper or a silicone mat. A large cookie scoop makes it easy to form even mounds of batter.

• view on Amazon: baking sheets with lids (I use the large sheet in this set for baking scuffins), value-priced set of silicone mats,  large scoop

Step 7. Bake for approx. 15 minutes until a toothpick inserted in the center comes out clean. Leave the scuffins on the pan for 5 minutes.

Step 8. Transfer scuffins to a wire rack and cool completely.

• view on Amazon:  wire cooling rack (rated #1 by Cooks Illustrated's Home Test Kitchen; also fits inside baking sheet to create a cooking rack)

Step 9. Meanwhile, make the glaze in a small bowl. Combine the powdered sugar, maple syrup, vanilla, softened butter, and cinnamon; stir to a lump-free thick paste. Use a small rubber spatula to press the mixture against the side of the bowl as you stir--this will mash any butter or powdered sugar lumps. When the paste is lump-free, stir in milk, 1 teaspoon at a time, until the glaze is a drizzling consistency. 2 teaspoons is usually about right. If it's too thick, add another teaspoon of milk. 

NOTE: If you prefer a less sweet scuffin--more like the sweetness of a traditional scone--you can omit the glaze altogether. If you want a sweeter scuffin, the glaze adds delicious sweetness.

• view on Amazon:  small rubber spatula (a handy size for stirring glaze)

Below is a behind-the-scenes peek at different variations of glazes and toppings I tested for this recipe using the bottoms of a failed batch of scuffins. (It can take a few batches to a get the recipe right.) The resulting maple-flavored glaze with turbinado sugar sprinkles was the stand-out winner for flavor and texture. 

Step 10. Drizzle 1 teaspoon of glaze onto each cooled scuffin, slowly waving the spoon over the scuffin to create an irregular pattern of glaze.

Step 11. Sprinkle the tops of each scuffin with coarse turbinado sugar. This is optional, but it adds a satisfying crunch and gives the muffins a bakery-like appearance.

Now all that's left is eating these scrumptious treats! 

I love the bursts of apple flavor in each bite. In addition to their yummy flavor, the scuffins are enhanced with the contrasting textures of a soft cake center, tender crisp apples, creamy glaze and crunchy sugar topping. They're a winning combo of flavors and textures.

These are best eaten fresh the same day, although they're still good on the second day. Leave scuffins uncovered to prevent the glaze from sweating. 

How to store them. If you need to store glazed scuffins over night, put a paper bag on its side and insert scuffins in a single layer; fold over the end of the bag. A cardboard pastry box also works well. Do not store scuffins in a sealed plastic container. To avoid getting soggy, they need to be in a porous container so they can breath. Unglazed scuffins can be wrapped in plastic and frozen for up to 2 weeks; wait to glaze them on the day they'll be eaten.

Make it a Yummy day!

 Monica

Print recipe Pin recipe on Pinterest

Scuffins | Apple Oat

By Monica              Servings: makes 12

Ingredients

• FOR BATTER:
• 1/2 cup (1 stick) unsalted butter
• 1 cup all purpose flour
• 1 cup whole wheat pastry flour
• 1/2 cup rolled oats
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon cinnamon
• 1/4 teaspoon nutmeg
• 3/4 teaspoon kosher salt (or 1/2 teaspoon fine salt)
• 1/2 cup 2% or full fat yogurt (or sour cream)
• 1/2 cup unsweetened applesauce
• 1 egg
• 1/3 cup maple syrup
• 1 teaspoon vanilla extract
• 1 medium unpeeled apple, diced in 1/4" pieces (approx. 1-1/2 cups)
• FOR GLAZE TOPPING:
• 3/4 cup powdered sugar
• 1 tablespoon butter, softened
• 1 tablespoon maple syrup or brown sugar
• 1/2 teaspoon vanilla
• 1/4 teaspoon cinnamon
• 2-3 teaspoons milk
• 2-3 tablespoons turbinado coarse raw sugar (optional)

Directions

Cut stick of butter into 4-5 pieces. In microwave safe bowl, heat butter just until melted. Set aside to cool.

Preheat oven to 400 degrees. Place parchment paper or silicone mat on large baking sheet; set aside.

In large bowl, whisk together dry ingredients: flours, oats, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.

In separate medium bowl, combine wet ingredients: melted (and cooled) butter, yogurt, applesauce, egg, maple syrup, and vanilla. Whisk until smooth. Stir in diced apple.

Use the back of a spoon to form a well in the dry mixture. Add wet mixture to dry mixture. Stir lightly with wooden spoon or rubber spatula just until uniformly mixed and no dry flour is visible; do not over mix. Batter will be thick.

Use a large cookie scoop or spoon to drop 12 evenly portioned mounds of batter onto baking sheet.

Bake approx. 15 minutes, until toothpick inserted in center comes out clean. Let rest 5 minutes before transferring to cooling rack. Cool completely.

MAKE GLAZE:  In a small bowl, combine powdered sugar, butter, maple syrup, vanilla, and cinnamon. Using spoon or small rubber spatula, stir into thick paste until no lumps of powdered sugar or butter are visible and mixture is smooth, pressing the spoon against side of bowl to break up lumps.  Stir in  milk, 1 teaspoon at a time, until desired drizzling consistency.

Drizzle 1 teaspoon of glaze on each scuffin. Scatter turminado sugar lightly over glazed scuffins, if desired.

NOTE: If you prefer a less sweet scuffin--more like the sweetness of a traditional scone--you may omit the glaze altogether. If you want a sweeter scuffin, the glaze adds delicious sweetness.

HOW TO STORE THEM:  If you need to store glazed scuffins overnight, put a paper bag on its side and insert scuffins in a single layer; fold over the end of the bag. A cardboard pastry box also works well. Do not store scuffins in a sealed plastic container; to avoid getting soggy, they need to be in a porous container so they can breath. Unglazed scuffins may be wrapped in plastic and frozen for up to 2 weeks; wait to glaze them on the day they'll be eaten.

NUTRITIONAL INFORMATION for 1 scuffin: 249 calories, 9.7g fat, 276mg sodium, 147mg potassium, 36.9g carbs, 2.5g fiber, 17.1g sugars, 3.8g protein.
Weight Watchers PointsPlus: 7

Print recipe Pin recipe on Pinterest

You might also enjoy my other scuffin recipe:

Peach or Nectarine Scuffins

Carrot Cake Scuffins