Umm anyone noticing a trend here? Like Apple week perhaps? Apple Chicken Pizza…..Caramel Apple Cheesecake Bars..and now Apple Cinnamon Muffins.. I swear this wasn’t intentional! Last weekend we were going to go apple picking, but in my mind, it has to be cold enough for boots and sweaters to go apple picking, drink hot apple cider and ride hay rides..(it wasn’t that cool) so we decided to put it off a couple more weeks..but we happened to be at the Farmers Market Sunday morning and they had big delicious looking bags of apples and cider, and I just couldn’t resist…not sure if we really need to actually go picking now! Anyhoo..I just had to make apple desserts, because really, what a waste it would have been for them to go bad! 😉 Basically we’re drowning in sweets..but thats okay because I had my halfway through pregnancy-glucose test, and I passed perfectly…all the sweets for me!! 😀
These muffins are wonderful! There’s no butter in them and just a wee bit of oil..but that doesn’t make them any less moist or scrumptious! They’re perfectly sweet and they rose perfectly..like bakery muffins! I adapted the recipe from the lovely sally from sallys baking addiction. She gives some GREAT tips for those sky high bakery muffins that we all want to achieve..I highlight it in the instructions of the recipe, but go check out her tips..they worked great! Starting the oven temp at 425 degrees and then dropping it made such a difference. I was weary at first, I thought I might burn the top of my muffins, or they might overflow, (you also fill the batter right to the top of the tin!) but they didn’t because its so thick, and they came out perfect!
These muffins are a delicious Fall treat…warm them up on these crisp mornings with your hot coffee and oh meh gosh..heaven! (Crisp Fall mornings combined with hot pumpkin lattes are probably in my top three favorites things about Fall!) I promise, you will not be sorry! I love these little apple cinnamon muffins! I bet you will too! 🙂
Ingredients
- 1 1/2 cups all purpose flour
- 1 1/2 cups whole wheat flour
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/8 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 cup milk (your preference)
- 1/2 cup packed brown sugar
- 1/3 cup plain non-fat yogurt
- 1/4 cup canola oil
- 2 Tablespoons apple butter (optional)
- 1 teaspoon vanilla
- 1/2 cup white sugar
- 2 eggs
- 2 cups chopped apples (I used honey crisp)
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1 teaspoon cinnamon
- 3 Tablespoons butter, softened
Directions
- Preheat your oven to 425 degrees. Spray a muffin pan with nonstick spray.
- In a medium sized bowl combine the flours, baking powder, salt, baking soda, cinnamon, and nutmeg. Set Aside.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the milk, brown sugar, yogurt, oil, apple butter, vanilla, white sugar, and eggs. Whisk until combined.
- Using a sieve, sift in the flour mixture. Switch to the paddle attachment.
- Mix until just incorporated.
- Add in the chopped apples, mix until combined, 10 seconds. (You don't want to over mix the batter.
- For the streusel, combine the brown sugar, oats, cinnamon, and butter in a food processor,( or in a bowl with a fork), and pulse until crumbly. Set Aside.
- Scoop the batter into the muffin tins, filling them right to the top. (They don't overflow!) And top each one with the streusel.
- Pop it into the 425 degree oven for 5 minutes, and then TURN IT DOWN to 375 for the remaining 15 minutes. The initial high heat, helps making the high topped muffins!
- Remove from the oven, cool in the pan for five minutes before removing to a cooling rack. Enjoy!
Notes
Adapted From: Sallys Baking Addiction
