Sky High Apple Pie Muffins

Sky High Apple Pie Muffins. Learn how to make bakery-style (and healthier!) muffins at sallysbakingaddiction.com

I am quite certain that there is nothing in this world comparable to a warm, freshly baked muffin to wake up to in the morning.  Bonus points if it’s healthy!

Typically, most muffins you find in bakeries are cupcakes in disguise – relying heavily on oil, butter, and cups of sugar for their sweetness.  When I’m craving a healthy muffin, I find the only way I can truly enjoy them is to just make them myself.  Plus they make my apartment smell like a bakery. 😉

These homemade low fat apple pie muffins are soft, fluffy, and full of good-for-you ingredients like whole oats, fresh apples, and white whole wheat flour.  In lieu of butter and oil, I used fat free yogurt and applesauce to give the muffins their moisture.  I also used as little sugar as possible – but feel free to reduce the amount of sugar or add more, depending on your tastes.

What I love most about these guys is that they are SKY HIGH.  I’m talking super tall bakery sized muffins.  Flat muffins??  No thank you. It’s taken some practice, but I finally found a few tricks to bake up mile high, fluffy muffins – no more flat, dry muffins here!

How to bake high-domed, fluffy muffins

  • You need a very, very thick batter.  Much thicker than cake or cupcake batter – you want “spoonable” batter, not “pourable.”
  • Do not overmix the batter- this will create hard, tough, + flat muffins.
  • Do not be afraid to fill your muffin tins.  Fill all the way to the top.  Filling your muffin tins only 1/2 or 2/3 of the way to the top is not enough batter to produce a high-domed muffin.  Fill to the brim.
  • Start off with a very oven hot temperature, then lower it down – doing so lifts the muffin top up quickly and creates a tall crust. Typically, muffins are baked at 350F – 375F the whole time, but set the oven to 425F initially, then bring back down to 350F or 375F.

You better believe that each muffin I bake from now on will be tall and sky high, just like these.  Enjoy!

Sky-High Apple Pie Muffins

Ingredients:

Muffins

  • 3 cups white whole wheat flour (or all-purpose flour)
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup almond milk (or soy or regular)
  • 1/2 cup dark brown sugar, packed
  • 1/4 cup + 2 Tablespoons fat free apple yogurt* (or vanilla or plain)
  • 1/4 cup unsweetened applesauce (or vegetable oil)
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 3 and 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon baking soda
  • 2 heaping cups chopped apple (cored + peeled, if you prefer peeled chunks - I did not peel mine)

Oat Streusel Topping

  • 1/4 cup packed dark brown sugar
  • 2 Tablespoons all-purpose flour
  • 2 Tablespoons old-fashioned rolled oats
  • 1/2 teaspoon ground cinnamon
  • 2 Tablespoons unsalted butter

Directions:

  1. Preheat oven to 425F. Spray muffin tin with nonstick spray. Set aside.
  2. Prepare oat streusel topping by mixing everything together until the mixture resembles course crumbs.  Set  aside.
  3. Prepare the muffins: in a large bowl combine the flour, cinnamon and nutmeg.  Set aside.  In a separate large bowl, whisk together the milk, sugars, yogurt, apple sauce, eggs, baking powder, salt and baking soda.  Gently fold wet mixture into the flour, stirring until *just combined* - do NOT overmix. Gently fold in the apples.
  4. Spoon the batter into 12 muffin tins, making sure each one is filled to the very top.  Sprinkle reserved oat streusel topping over each muffin.
    Bake for 5 minutes at 425 degrees, then immediately reduce the oven temperature to 375 degrees and bake for another 15-18 minutes, or until a toothpick inserted in the center comes out clean. Cover leftover muffins tightly and store at room temperature for up to 5 days. Muffins may be frozen, up to 2-3 months.

Sally's Notes: In my muffins, I used Chobani 0% Apple Cinnamon flavor. If you can't find an apple flavored yogurt, plain or vanilla yogurt would work as well. The unsweetened applesauce gives these muffins moisture- just as oil would - without the added fat. Feel free to use vegetable oil in lieu of the applesauce, which would lend a softer muffin with a higher fat content.

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My Strawberry Banana Muffins are completely fat free and weigh in at only 90 calories each.  They are FULL of flavor thanks to the mashed banana and applesauce.  Applesauce is my secret weapon in baking- use it to replace oil or butter.  And you can’t even taste the apple!

 

Single Serving Chocolate Chip Muffin is perfect when I don’t have time or a need to bake an entire batch of muffins.  It is low fat, whole wheat, and full of chocolate chunks.  Sometimes I just don’t need 11 extra muffins laying around!

 

 Nutella Stuffed Cinnamon Sugar Muffins aren’t quite as healthy as today’s muffins, but they sure are tasty anytime of day. Plus, how can one resist that crunchy cinnamon sugar coating?

173 comments

  1. These are wonderful.. made them with regular white flour and oil…. having one right now with my coffee…popped in the microwave 20 seconds…. I’m in heaven… love your muffins:)))

  2. Hi Sally recipe looks fab – looking for something to do with my cooking apples do you think this will work in these? 

  3. Hi Sally – I was looking for a healthy apple muffin recipe and these look great. I’m wondering about the apple sauce, though. I have a lot of apples here, and no apple sauce, so I thought I’d make it myself. But are you using sweetened or unsweetened applesauce in the recipe. I’ve been trying to use as little sugar as possible when baking, but I don’t want them to be tasteless either. Thanks!

  4. These were absolutely divine!!! Thank you so much!

  5. Wow! I just made these tonight, and they turned iut great! I’ve never actually made a muffin that was not flat so this was really fun and they looked perfect. I will definitely use this recipe as a base for more muffins in the future, thanks!

  6. Sally can I use sour cream instead of yoghurt in your muffin recipes 

  7. Hi Sally,

    I’m not sure what I did wrong but these came out very gummy in the middle. I used frozen blueberries and coconut sugar instead of brown sugar. Any idea why they would have come out that way? I’ve used many of your other recipes and they usually come out perfect!

  8. Hi Sally! First I want to tell you how much I love your site, your recipes and everything you post and also I want to thank you for sharing that. I have a question for you, how can I replace yogurt in your muffin recipes? I have a cousin visiting in my house these days but her daughter is lactose and gluten allergic, I can use gluten free baking  flour and soy milk but what can I do about the yogurt? I’d really appreciate if you can help me, thanks a lot

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