Apple Pie Muffins
This is what I had for dinner one night last week.
That and a smashed baked potato with butter, garlic, and cheese. And then I thought about working out.
Anyways, these were really good, especially when they’re warm and slathered in butter. They were also good the next morning with a cup of coffee. They’re slightly sweet, filled with apple goodness and kind of healthy for you.
Apple Pie Muffins
recipe adapted from Sally’s Baking Addiction
- 3 cups whole wheat pastry flour (or all-purpose flour or white whole wheat flour)
- 1 & 1/2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1 cup milk
- 3 T sugar
- 1/4 cup brown sugar, packed (the original recipe calls for 1/2 cup)
- 1/4 cup & 2 T sour cream (the original recipe calls for fat free apple yogurt)
- 1/4 cup coconut oil, melted (the original recipe calls for apple sauce, which I didn’t have but would be amazing)
- 2 large eggs
- 3 & 1/2 tsp baking powder
- 1/2 tsp salt
- 1/8 tsp baking soda
- 2 cups chopped apple, cored and peeled
Oat Streusel Topping:
- 1/4 cup brown sugar
- 2 T all-purpose flour
- 2 T rolled oats
- 1/2 tsp ground cinnamon
- 2 T butter, softened
- Preheat oven to 425 degrees. Spray a muffin pan with non-stick spray or use cupcake liners. Set aside.
- Throw all the ingredients for the oat streusel topping in a small bowl, and mix until you get coarse crumbs. Set aside.
- In a large bowl, mix the whole wheat pastry flour, cinnamon and nutmeg. Set aside.
- In another bowl, whisk together the milk, sugars, sour cream, coconut oil, eggs, baking powder, salt, and baking soda. Fold the wet ingredients into the dry ingredients. Stir until just combined, you don’t want to overmix. Gently fold in the apples.
- Spoon the batter into the muffin tins, making sure to fill them up to the top. In fact, I still had some batter leftover so I threw it in a mini muffin pan, and made some of those, too. Anyways, you want to fill those muffin tins all the way to the top with batter. Then sprinkle with the streusel topping.
- Bake for 5 minutes at 425, and then reduce temp to 375 and bake for another 15-20 or until muffins are golden brown, and a toothpick inserted in the middle of a muffin comes out clean. Let cool, and enjoy!
After all these muffins and scone recipes I’ve been making lately, I know I should have a salad recipe next. We’ll see. Maybe. Or maybe cupcakes.