Sky High Apple Pie Muffins.
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
Yield: 14-16 muffins
- 3 cups white whole wheat flour (or all-purpose flour)
- 1 and 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup almond milk (or soy or regular)
- 1/2 cup dark brown sugar, packed
- 1/4 cup + 2 Tbsp fat free apple yogurt* (or vanilla or plain)
- 1/4 cup unsweetened apple sauce (or vegetable oil)
- 1/4 cup sugar
- 2 large eggs
- 3 and 1/2 tsp baking powder
- 1/2 tsp salt
- 1/8 tsp 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 Tbsp all-purpose flour
- 2 Tbsp old-fashioned rolled oats
- 1/2 tsp ground cinnamon
- 2 Tbsp unsalted butter
Preheat oven to 425F. Spray muffin tin with nonstick spray. Set aside.
Prepare oat streusel topping by mixing everything together until the mixture resembles course crumbs. Set aside.
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.
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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