The first time I made these, I went with the 400 degree oven, like I do for most muffins and baked for 22 minutes, but they scorched on the bottom. The crumb topping I was using, which was intended for apple crisp, was delicious, but sunk in a bit.
The second time I made them, I switched to the crumb topping that my Betty Crocker cook book gives for apple streusel muffins. I also turned the oven down to the 350 degrees that I used on the original cake recipe. The muffins without topping were great, the ones with it were good too, but the topping sunk in to make a filling.
Third try – 425 for 5 minutes to puff the top, like Sally’s Baking Addiction recommends, then down to 350 for the remaining 15 minutes. This time I refrigerated the crumb topping a bit. It melted AND sunk in.
I liked the muffins better themselves when they were baked at 350 so I’m forgetting about the crumb topping for now. Maybe a nice glaze made with powdered sugar and cider?
Spiced Applesauce Oatmeal Muffins
Dry ingredients
- 3/4 cups white rice flour
- 2 tablespoons tapioca flour
- 3/4 cup oat flour (3/4 cups of oats processes into the same for oat flour.)
- 1/2 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
Wet ingredients
- 1/2 cup apple cider
- 6 tablespoons applesauce
- 3 tablespoons each melted butter and light olive oil
- ½ cup overflowing maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350F.
- Spray two 6 cup muffin tins with cooking spray, or grease.
- Whisk the wet ingredients together in another bowl. (There are a lot of wet ingredients, go with a big bowl.)
- Add the processed oats or oat flour and let sit for 10 minutes.
- Meanwhile, whisk the dry ingredients together in a large mixing bowl.
- Add the wet ingredients to the dry and whisk until just combined.
- Pour the batter into the prepared pan and bake for 25 minutes, until a knife inserted near the center of one side of the round comes out clean.
- Allow to cool in the pan for 10 minutes.
Melora Johnson's Muse 
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