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Butternut Oat Muffins with Apple Cider Glaze |

Butternut Oat Muffins with Apple Cider Glaze

  • Yield: 16-18 muffins, depending on your muffin tin 1x



For the Muffins:

  • 1¼ cups all-purpose flour
  • 1 cup whole-wheat pastry flour
  • ½ cup old-fashioned oats
  • ¾ cup granulated sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon freshly grated nutmeg
  • ⅛ teaspoon ground cloves
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butternut squash puree (canned or homemade)
  • 1 teaspoon vanilla bean paste (or extract)
  • 1 large egg
  • ¾ cup canola oil
  • ½ cup whole milk

For the Glaze:

  • ½ cup apple cider
  • Juice and zest of 1 lemon
  • Tiny pinch of cinnamon
  • 34 cups powdered sugar
  • ½ cup finely chopped candied ginger


For the Muffins:

  1. Preheat oven to 375°F; line a muffin pan with paper lines or spray liberally with cooking spray.
  2. In a large bowl, whisk together the flour, oats, sugar, spices, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the butternut puree, egg, oil, and milk.
  4. Add the wet ingredients to the dry ingredients and stir gently until everything is just combined. Do not overmix the batter.
  5. Spoon the batter into the prepared muffins cups and bake for 15-18 minutes, or until a tester inserted into the center of one of the muffins comes out clean.
  6. Allow the muffins to cool in the pan for a few minutes and then transfer them to a cooling rack set over a baking sheet.

For the Glaze:

  1. Whisk together all the ingredients (except the candied ginger) until smooth. You want the glaze to be easily drizzled.
  2. Drizzle the glaze liberally over the warm muffins and garnish with the finely chopped candied ginger. Allow to set.