I’m developing a serious love of muffins lately. They’re such a great thing to have around for an easy breakfast! I really appreciate their portability. And there are so many good ways to eat them – warmed up, with a heavy spread of softened butter, with peanut butter, grilled in butter.
And also, baking isn’t really my schtick, but fall baking is truly one of the best parts of the season. All the cinnamon smells, the warm oven, not to mention the delicious baked goods. I think I am beginning to see the appeal.
These cinnamon apple muffins are chock full of fresh fall apples. Not only is there shredded apple in them, they also use applesauce. So in the very unfortunate (and unlikely) event that you get a bite with no apple in it, you still get a lot of apple flavor.
Using yogurt in muffins feels really right to me. It makes them seem much more breakfast-y and less dessert-y. Yogurt also does some nice things for baked goods like keeping them moist and helping them rise and giving them a sort of old-fashioned flavor. BUT MAINLY, it makes them feel like breakfast.
What kind of apples are good in muffins?
Granny smith are always my go-to for baking. They’re not too sweet, and will hold their shape well. You can use whatever kind of apple you want here, but if you’re using something really sweet, and don’t wan’t a super sweet muffin, just use 1/3 cup white sugar.
Can I use chopped apples?
Definitely! If you want more of a distinct apple feel to your muffins, use chopped apple.
Why is this my batter so thick?
A lot of the moisture in this recipe comes from the apples. Until they’re added, your muffin mixture will be really thick.
Apple Cinnamon Muffins
- 2 cups all purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 4 tablespoons softened butter
- 1/2 cup sugar
- 1/4 cup packed brown sugar, plus additional for topping
- 1 egg
- 1/2 cup plain yogurt
- 1/2 cup unsweetened applesauce
- 1 1/2 cups shredded apples (about 2 small apples)
- Preheat oven to 425 degrees. Line a muffin tin.Combine flour, cinnamon, baking soda, and salt in a medium bowl.In a large bowl, cream together butter and both sugars until fluffy. Add egg, yogurt, and applesauce and mix until combined. Gradually mix in the dry ingredients until just combined – be careful not to over mix! Fold in the shredded apples. Divide evenly in prepared muffin tin and sprinkle with additional brown sugar.Transfer to oven and reduce temperature to 350 degrees. Bake 18-22 minutes, until a fork inserted into the middle of a muffin comes out clean. Allow to set 10 minutes in tin before removing. Serve warm or at room temperature.