Spiced Apple Muffins
These Spiced Apple Muffins are packed with sweet apples and warm fall spices, and topped with an irresistible cinnamon sugar topping. These tasty muffins are the perfect healthy snack and are so easy to make. Simply mix everything together in a bowl and in 20 minutes, you'll have a batch of delicious, warm apple muffins to dive into!
Servings: 12 muffins
Calories: 202kcal
Equipment
Ingredients
- 1 cup all purpose flour
- 1 cup white whole wheat
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 tablespoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon cardamom and or ginger (optional)
- ¼ cup neutral-flavored oil (like grapeseed or vegetable oil)
- ½ cup applesauce
- ½ cup vanilla Greek yogurt (I use Chobhani 0% vanilla Greek yogurt)
- 2 eggs
- ¼ cup maple syrup
- 1 teaspoon vanilla
- ½ cup packed light brown sugar or coconut sugar
- 2 cups apples, peeled and finely chopped, about ¼-inch (I like to use Honeycrisp)
Cinnamon Sugar Topping
- 1 tablespoon light brown sugar
- ¼ teaspoon cinnamon
Instructions
- Preheat oven to 375°F. Spray a 12-cup muffin pan with nonstick cooking spray.
- Whisk both types of flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice (and any other spices) together in a large bowl.
- Whisk the oil, applesauce, Greek yogurt, eggs, maple syrup, vanilla, and brown sugar together in another large bowl.
- Add the dry ingredients to the wet ingredients. Gently stir the ingredients together with a spatula or whisk until just combined. Do not overwork the batter. Gently stir in the diced apple.
- Scoop the batter into the muffins pan, filling the wells about ¾-full. For the Cinnamon Sugar Topping, mix the brown sugar and cinnamon together in a small bowl. Sprinkle some of the cinnamon sugar on top of the muffins.
- Bake the muffins at 375°F for 20-22 minutes. The muffins are done when a toothpick inserted into the center comes out clean with just a few moist crumbs. Let the muffins cool in the pan for 10 minutes then transfer them to a wire rack to cool completely. See storage tips in Recipe Notes below.
Notes
I like to use Honeycrisp apples. Some other good options are Jonagold, Braeburn, Fuji, and Pink Lady. Granny Smith is a good choice if you like a more tart apple. I tend to avoid McIntosh apples as they break down a lot during cooking and can get mushy.
Dice the apple into small pieces so that they cook fully in the oven. You don't want large, hard chunks of apple in the muffins.
It's important to measure out your flour properly otherwise it will affect the texture of the final product. Spoon the flour into your measuring cup with a large spoon. Don't scoop it up directly with the measuring cup. This will compact the flour more and you'll end up measuring out too much.
Don't overwork the batter otherwise the muffins will be dense and tough. Mix the ingredients by hand rather than with a mixer and stop mixing as soon as the ingredients are combined. It's ok to have some lumps in the batter.
The apple muffins can be stored in an airtight container at room temperature for up to 4 days. Cool them completely first. They can be refrigerated for up to 6 days or frozen in a freezer bag for up to 3 months.
Nutrition
Calories: 202kcal | Carbohydrates: 35g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 158mg | Potassium: 140mg | Fiber: 2g | Sugar: 17g | Vitamin A: 57IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg