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!

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Sky-High Apple Pie Muffins

Yield: 14-16 muffins

Ingredients:

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 dark brown sugar
  • 2 Tbsp all-purpose flour
  • 2 Tbsp old-fashioned rolled oats
  • 1/2 tsp ground cinnamon
  • 2 Tbsp unsalted butter

Directions:

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.

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.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

 

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?

   

111 Responses to “Sky High Apple Pie Muffins.”

  1. #
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    Averie @ Averie Cooksposted May 14, 2012 at 12:55 pm

    love the baking tip about the 425 blast, and then lowering the temp AND filling up high to create the dome…I always fear a total mess when I do that & an overflow but will try it next time!

    Reply

    • Sallyreplied on May 14th, 2012 at 4:41 pm

      If the batter was very thin, it would overflow. But a very, very thick batter will just rise– thanks to all that baking powder!

      Reply

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    Georgia @ The Comfort of Cookingposted May 14, 2012 at 1:14 pm

    Sally, these muffins look incredible!! Love those big chunks of apple in there and the oat streusel topping. Such a creative, brilliant recipe!

    Reply

    • Sallyreplied on May 14th, 2012 at 4:41 pm

      Thanks Georgia! I love muffins w ith a lot of chunks. I might add walnuts to the streusel next time.

      Reply

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    Amber Daltonposted May 14, 2012 at 1:51 pm

    These are fabulous!!! Can’t wait to try your “tricks”

    Reply

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    Choc Chip Uruposted May 14, 2012 at 3:31 pm

    Sky high indeed – I would rocket up fast just with one bite :D

    Cheers
    Choc Chip Uru

    Reply

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    Laura Dembowskiposted May 14, 2012 at 3:52 pm

    Oh my, these look amazing! I make muffins all the time because I eat a homemade muffin pretty much every day for breakfast. I too fill my muffin cups all the way to the top. Love almond milk, but could I substitute vegetable or olive oil for the yogurt and applesauce? I’m not a yogurt fan. I am going to try to make these the next time I make muffins, which will not be long. I can’t wait to try them : )

    Reply

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    Sallyposted May 14, 2012 at 4:43 pm

    Thanks Rachel! And welcome to the blog world! :)

    Reply

    • Rachelreplied on May 14th, 2012 at 8:02 pm

      You’re welcome! And thank you!

      Reply

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    Sarah K. @ The Pajama Chefposted May 14, 2012 at 7:55 pm

    these look absolutely wonderful!! can’t wait to try them. i’m in love with apple yogurt. in france i always would eat pear yogurt, but the american version doesn’t compare, so apple it is! but i’ve never baked with it. delish!

    Reply

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    Emily @ She Makes and Bakesposted May 14, 2012 at 10:35 pm

    These look so good. I’m at high altitude, so I would have to adjust even more, but I love your tips. It’s a great start for me. Yum!

    Reply

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    Baking Serendipityposted May 14, 2012 at 11:50 pm

    I love these! I’m all about sky high muffins with healthy ingredients…the perfect start to the day :)

    Reply

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    julesposted May 15, 2012 at 1:31 am

    wow! delicious. thanks for the “sky high” tips

    Reply

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    Reeniposted May 16, 2012 at 5:58 pm

    Pie in a muffin? I’m so there! These are delectable! Thanks for all the tips – I missed your tempting treats!

    Reply

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    Laura Dembowskiposted May 29, 2012 at 11:25 am

    Hi Sally, I made these with cherries and vegetable oil. They turned out amazing!! The oatmeal topping is my favorite part. Thanks for sharing the recipe. I just posted them on my blog and it would totally make my day if you would come take a look. Thanks :)

    Reply

    • Sallyreplied on May 29th, 2012 at 11:38 am

      Laura! So awesome to hear you made these. I will go check them out now! I love cherry muffins :)

      Reply

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    kirstenposted June 5, 2012 at 10:31 pm

    yum! with all of your amazing recipes i have a feeling i will be spending lots of time in the kitchen!

    Reply

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    Hillaryposted June 8, 2012 at 8:49 am

    So you are now two for two for me, Sally! I made these muffins last night and we had them this morning! We took one bite and I think we started instantly smiling, they were so delicious! I used plain greek yogurt because that was what I had on hand and then 1/2 white and 1/2 whole wheat flour with canola oil. The baking tricks worked perfectly and I had 12 perfectly “sky high” muffins! Thanks for such a great start to the morning!

    Reply

    • Sallyreplied on June 8th, 2012 at 12:13 pm

      Hillary! So glad to hear that. These muffins are a staple in my house – you seriously cannot go wrong with them! I am working on developing a blueberry spin off. :)

      Reply

    • Sallyreplied on June 8th, 2012 at 12:14 pm

      Hillary! Thank you so much. I’m glad you liked them! These muffins are a staple in my house. I am working on a blueberry pie muffin spin off!

      Reply

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    Rachel {Studio Cuisine}posted June 27, 2012 at 9:46 am

    These tips totally came in handy for my latest batch of muffins!

    Reply

    • Sallyreplied on June 27th, 2012 at 9:57 am

      LOVE IT! Thanks Rachel, headed over to your site to check them out now! :D

      Reply

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    Hayley @ The Domestic Rebelposted July 6, 2012 at 2:28 pm

    Great tips, girl! I had no idea and typically dislike making muffins since mine always turn out like flat, boring, blueberry hockey pucks. No fun! I need soft, moist, tall and worth my time and effort–can you blame a girl for wanting a perfect muffin? Anyway, apple pie muffins sound incredible for a morning breakfast.

    Reply

    • Sallyreplied on July 6th, 2012 at 3:24 pm

      Thanks Hayley! It took me some time to figure these little tricks out but with some research and trial and error… I’ve found some really GREAT tips to get the tallest, bakery size muffins out there. These apple muffins are fluffy and moist… can’t go wrong!

      Reply

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    Alisaposted August 27, 2012 at 7:09 pm

    When do you lower the temperature to make the high domed muffins?

    Reply

    • Alisareplied on August 27th, 2012 at 7:33 pm

      Never mind, I missed it in your instructions (just initially saw it under the muffin tips). I’m going to try making some tomorrow!

      Reply

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    Christina @Sweet Pea's Kitchenposted September 1, 2012 at 10:48 pm

    Ok…these muffins look incredible! And soooo perfect for fall! I can’t wait to give them a try! :)

    Reply

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    Rachelposted September 12, 2012 at 1:17 am

    OK- I used these high dome tips, even on the store bought mix. I added some egg and milk instead of water like the package said. And some chocolate chips! (they are blueberry)… The domes are looking so high and gorgeous. There are 5 larger muffins instead of 6, but that’s much better to me anyway. Yummm!! Love the tips- they worked so well. Any more baking tips are greatly appreciated :):)

    Reply

    • Sallyreplied on September 12th, 2012 at 11:03 am

      that is so lovely to hear Rachel! I love these muffins tricks – they help me each time. Blueberry chocolate chip muffins… sounds incredible :)

      Reply

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    Ann Sophieposted September 23, 2012 at 11:16 am

    how many muffin does the recipe make? greetings from switzerland!

    Reply

    • Sallyreplied on September 23rd, 2012 at 5:30 pm

      16 muffins. Greetings Ann!

      Reply

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    Chantalposted September 26, 2012 at 2:38 pm

    Hello Sally! This recipe as well as all your others looks so good! I am going to bake these this week! I love your website and hope to someday become a better baker! (I’m only 14)
    Thanks for the recipes! :)

    Reply

    • Sallyreplied on September 26th, 2012 at 4:49 pm

      Hi Chantal! Just remember, if you can put your mind to it then you can do it. It’s wonderful you have a passion so early on! Let me know how these muffins turn out, they are one of my favorite muffin recipes. :)

      Reply

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    Chantalposted September 26, 2012 at 6:19 pm

    Sally,
    These turned out great! I as well as my entire family loved them! Thanks again for the recipe!

    Reply

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    Vivianposted October 16, 2012 at 1:16 pm

    Hi Sally, I am hooked on your website!! Spending wayyyy to mcu time here…Oh well!! cant wait to try some of these recipes!! I had another question: You say you freeze cookie dough balls..how long can you freeze them and also is there a trick to with cupcakes so that they dont come out flat or sink in the middle? I usually happens when I make my chocolate cupcakes..they are delicious but they come out flat! :(…Thanks and hope to hear from you soon!!

    Reply

    • Sallyreplied on October 21st, 2012 at 11:18 pm

      Hi Vivian! I just realized that I never responded to you! I’m so glad that you’re enjoying my recipes. For freezing cookie dough – I roll them into balls and freeze them in baggies. They are good frozen for up to 6 months. I prefer flat cupcakes because I can put more frosting on them! However, cupcakes may come out flat or sunken in due to the oven temperature not being accurate. Your oven may be *too* hot, causing the cupcakes to rise too rapidly and then sink right away. At 350F on the dial, my oven is actually 365F. I always have to change the oven dial to 335F if I want it to be 350F. Also, overbeating the batter can create too much air in the cupcakes as they bake. BE sure to not overbeat the batter. Stir until everything is JUST combined. Also, opening the door to check on the cupcakes before the batter is set can cause the cake to sink. I hope these tips help!! xo

      Reply

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    Anyaposted October 21, 2012 at 10:54 pm

    There is no mention of vanilla in the ingredient list (only vanilla yogurt if no access to apple), but when you’re mixing the wet ingredients together your instructions say to mix vanilla. :-/ I’m not a baker….and I’m right in the middle of making these. CRISIS !!!!! Does vanilla belong in these or was that just a typo? Help!

    Reply

    • Sallyreplied on October 21st, 2012 at 11:10 pm

      Hi Anya! Good eye! There is no vanilla in these muffins. It is a typo in the recipe instructions. SO SORRY! I’ve updated the post. :)

      Reply

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    Angieposted December 26, 2012 at 10:54 am

    I made these today and they are so sky high! I can’t wait to try them!

    Reply

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    Tammiposted January 7, 2013 at 3:10 pm

    I am going to make these today. Thank you for the deliciously creative recipes!

    Reply

    • Sallyreplied on January 7th, 2013 at 3:18 pm

      let me know how they turn out, Tammi!

      Reply

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    Amandaposted January 27, 2013 at 7:20 pm

    Making these right now …only I didn’t have nutmeg and I am using some o my frozen apple slice stash!! Smells so good!!

    Reply

    • Amandareplied on January 27th, 2013 at 11:05 pm

      Holy smokes! best muffins ever! the only yogurt I had was plain greek style yogurt… but these tasted to good. my 9 month old, 3 year old, and 5 year old (and husband!) went nuts for them!!! Looks like I’ll be making another batch tomorrow!! :) Thanks for the recipe!

      Reply

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    Lauraposted February 18, 2013 at 11:42 pm

    Hi there, found your blog when looking for a recipe of how to make those high top muffins. I have been experimenting with many types of muffins, making a vegan & healthy, fat free version of them. Just today, tried making some blueberry muffins, had eggs, though, for my carnivorous family members (ha ha), anyway, whenever making them vegan, they are ALWAYS flat, and it’s sooooo discouraging & depressing! When I made them today, I said, “OK, heck with it, I’m gonna fill those muffin pans to the brim, and more”. The muffins on the top shelf, closest to the top of the oven (where the heat would be highest) rose beautifully, nice and high. The rest were a bit flatter. So, your method of starting with a higher temp makes a lot of sense. I’ll try it out, and use egg replacer & flax meal in place of the eggs, and applesauce, of course, for the oil. Thanks for the tip!

    Reply

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    rmdposted February 22, 2013 at 12:02 am

    Sky High Indeed! These came out as beautiful as your photos and they were delicious to eat! Moist, flavorful and the streusel took it over the top!

    Reply

    • Sallyreplied on February 22nd, 2013 at 10:30 am

      Woo hoo! I love hearing that. Thanks for letting me know! =)

      Reply

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    Shannonposted March 2, 2013 at 11:02 am

    YUM! These are excellent, Sally! I LOVE apple anything. I’m a fruity girl – I always gravitate towards fruity things over chocolate. Just so you know, I used applesauce & oil and omitted the yogurt since I can’t do dairy. They were moist and heavenly. Thanks for the amazing recipes! :)

    Reply

    • Sallyreplied on March 2nd, 2013 at 2:20 pm

      Hey Shannon! That is a GREAT way to cut out the dairy. Thank you for letting me know how you did that. I’m so glad you love them! I’m a fruity girl too… apple pie is my favorite dessert ever. :)

      Reply

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    Stephanieposted March 3, 2013 at 5:30 pm

    Hi Sally! I made these today and they were AMAZING. These are going to have to become a staple at brunch around my house. Do you ever keep weight based versions of your recipes, as opposed to the volume based ones? I just know that depending on aeration and whatnot, 3 cups of flour can vary in weight significantly depending on the storage container and who’s doing the measuring. :) Thanks!

    Reply

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    Robinposted March 14, 2013 at 4:34 am

    These are probably the tallest muffins I’ve ever made. Very impressed. I made them with banana instead of apple and they were still good. They tasted VERY healthy though, which is o.k. because I could still put some butter or cream cheese on it while eating. Thanks for your “research” on making them taller.

    Reply

    • Sallyreplied on March 14th, 2013 at 8:50 am

      Hey Robin! That’s great to hear – so glad you enjoyed them! I’ll have to try them with banana soon.

      Reply

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    Elisabethposted March 19, 2013 at 10:05 pm

    Hi Sally!
    I am loving your blog/recipes! I’ve made tons of your goodies, all to rave reviews! Unfortunately, I am going to have to break up with you once I deliver this baby which is currently making me a baking/nesting fiend. :-)
    I was thinking of making this muffin recipe as a bread, in a loaf pan. Any tips? Could I still use the tips to get BIG bread?

    Reply

    • Sallyreplied on March 20th, 2013 at 10:36 am

      Hi Elisabeth! I’ve never tried making these muffins into a loaf before so I cannot suggest a baking time. The “tall muffin” trick did not work for a loaf I made one time, but that is because it was dense banana bread. Give it a try! Thanks so much and good luck for the remainder of your pregnancy. What is too come is much more excited than baking anyway :)

      Reply

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    Alainaposted April 9, 2013 at 2:03 pm

    Do you think it would work if I subbed a little bit of oatmeal for some of the flour instead? I love the taste of oatmeal ad apples together

    Reply

    • Alainareplied on April 10th, 2013 at 12:34 am

      I made these tonight. I didn’t try with the oatmeal but I think I will next time. They are very good! Thanks so much for the recipe

      Reply

      • Sallyreplied on April 10th, 2013 at 9:37 am

        Glad you tried them – thanks for reporting back!

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    Taniaposted April 22, 2013 at 7:25 pm

    Hi, just found your blog, these are exactly the kind of muffins I like, healthy and yummy , keep up a great work and thanks for the tips, very usefull :)!

    Reply

    • Sallyreplied on April 23rd, 2013 at 8:43 am

      Hey Tania! Glad you found my site. I need to make these muffins again – they are a classic favorite!

      Reply

      • Taniareplied on April 26th, 2013 at 1:50 am

        Hi Sally, nice to meet you :)), I can’t agree with you more :), I used your tips today on temperature setting and timing, I am so pleased with my muffins, they are very tall and they didn’t fall at all, thank you again very much, I haven’t tried your recipe yet, but I will definitely give this classic a try too :))!

        • Sallyreplied on April 26th, 2013 at 8:53 am

          How perfect! And you’re welcome.

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    tiffanyposted May 20, 2013 at 6:09 am

    I tried the temp increase and then lowering it when it said to do this on your strawberry chocolate chip muffins and the only thing that happened was they got dark tops and didn’t raise. They were flatter than when I kept a steady lower temp. Do you know why that would be? Not sure I want to try that method again. I do think my oven runs more hot than it should, would that be the case?

    Reply

    • Sallyreplied on May 20th, 2013 at 7:59 am

      Yes, it would be the case. I suggest getting an oven thermometer. Mine cost $10 and has saved me thousands of baking mishaps. I’ve never had that problem with the initial high temperature before.

      Reply

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    Cindyposted June 7, 2013 at 12:35 pm

    what can i use to replace the brown sugar and white sugar?

    Reply

    • Sallyreplied on June 7th, 2013 at 1:20 pm

      There are no replacements.

      Reply

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    kelseybakesposted August 8, 2013 at 2:28 pm

    Fantastic! I finally got to make these and I think these are my favourite out of all your muffins so far…I’m a sucker for apple pie. For the first time (I think ever) I didn’t over mix the batter when trying to make high domed muffins and it finally worked!!!! Thanks for all the tips!!

    Reply

    • Sallyreplied on August 8th, 2013 at 5:00 pm

      So glad you made and love these muffins! Certainly one of my favorites.

      Reply

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    Adrianeposted September 4, 2013 at 10:30 pm

    Fantastic! I made these in a mini muffin tin with your suggestions to Lindsey on temp and time. They were a huge hit with my family. I am definitely adding this recipe to my favorites. Thank you for sharing it.

    Reply

    • Sallyreplied on September 5th, 2013 at 6:10 am

      So happy you enjoyed the mini version, Adriane!

      Reply

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    Krista M.posted September 12, 2013 at 8:48 pm

    Sally, I’m sensitive to dairy and so I am wondering if there is a substitute that I could use for the yogurt in this recipe? Thanks!

    Reply

    • Sallyreplied on September 12th, 2013 at 9:02 pm

      Hi Krista! I suggest using more applesauce to replace the yogurt (or even dairy-free yogurt?). Hope you enjoy!

      Reply

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    Suzy Turnerposted September 23, 2013 at 2:56 am

    Thanks for replying!
    Definitely did not over mix the batter as I know that some ingredients or batters can be temperamental, so I only folded it enough to combine the ingredients. I think I will try it with just AP flour next time. :)
    On another note when storing the muffins in an air tight container overnight, the crunchy streusel wasn’t crunchy any more. Can you tell me how u store yours?

    Reply

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    Leahposted September 23, 2013 at 8:50 am

    I doubled the recipe and brought a dozen to work to use up some of the honeycrisp apples I picked this weekend. Everyone loved them! They came out very moist and not as pretty as your photographs but I am sure were just as delicious. Thanks for the great recipe!

    Reply

    • Sallyreplied on September 23rd, 2013 at 9:33 am

      Hi Leah! That’s great, I’m so glad you enjoyed them! The muffins are delicious with honey crisp apples.

      Reply

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    Kelliposted September 24, 2013 at 3:31 pm

    Thank you so much for this tip, Sally! I use this for all my muffin recipes now! My muffins have never been better :))

    Reply

    • Sallyreplied on September 24th, 2013 at 7:30 pm

      Very glad to help, Kelli!

      Reply

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    Beckyposted September 25, 2013 at 8:14 am

    Hi Sally,

    Just wanted to say this recipe is amazing! I came across it looking for something to make using the apples from our garden and I’m so impressed! I’ve written a little review on my website linking to yours, I hope this is okay :)

    Becky

    Reply

    • Sallyreplied on September 25th, 2013 at 8:28 am

      Hi Becky! Of course it is ok. Thank you so much for writing about them! I love these muffins. I have to make them again soon. Thank you so much!

      Reply

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    JennyPposted September 29, 2013 at 5:19 pm

    I made these this morning, and like all of your recipes, they came out beautiful and amazingly delicious. I did add one teaspoon of vanilla and about 1 cup of caramel bits to the batter – the result was sooo yummy that I’ve been picking at them all day :) Thank you for the recipe! Can’t wait to buy your book, it is already saved in my amazon cart!

    Reply

    • Sallyreplied on September 29th, 2013 at 7:21 pm

      I must try adding caramel bits next time, Jenny! Great suggestion. Thank you SO much for your excitement about my cookbook. Means a lot!

      Reply

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    Caraposted September 29, 2013 at 5:30 pm

    I know this recipe is been around for a little while but since it’s apple season just wanted to say thank you for it. I ALWAYS use your “Sky high” tips on every muffin I bake now. I even used this technique on those super easy box of cake mix/ can of pumpkin muffins that’s an old weight watchers recipe. For the first time in years of making them they came out looking like actual muffins and were super moist. Thanks so much for your tips!
    PS- I also will never ever measure dry ingredients in a liquid measuring cup or vice versa and ALWAYS spoon dry ingredients in to the cup instead of scooping. My husband now thinks I’m a baking genius ;)

    Reply

    • Sallyreplied on September 29th, 2013 at 7:19 pm

      Woohoo! Cara, I’m so glad this recipe (and the tips in the post) are helpful for you! These muffins are a classic favorite and always will be. I’m so glad you tried this! I’m glad you’re now spooning and not scooping!

      Reply

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    Sabrinaposted October 6, 2013 at 2:41 pm

    Hey :)
    What a great recipe and using applesauce instead of oil gives baked goods always such a great moisture!
    You inspired me to create some Apple Cinnamon Muffins with Honey-Oat-Streusel and Vanilla Cream Cheese which can be found at http://aspoonfulofphotography.blogspot.de/2013/10/apple-cinnamon-muffins-with-honey-oat.html (I’ve linked you as my Inspiration – thanks a lot!)

    Reply

    • Sallyreplied on October 6th, 2013 at 7:19 pm

      I just checked them out and they look wonderful Sabrina! The honey oat streusel is fabulous. I have to try!

      Reply

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    Hannah Arndtposted October 10, 2013 at 3:24 pm

    So, I don’t have nutmeg, is that okay to skip? I also only have light brown sugar. With these ruin them?

    Reply

    • Sallyreplied on October 10th, 2013 at 4:32 pm

      Hi Hannah! Yep, that’s totally fine to skip the nutmeg. No problem at all! Light brown sugar is fine too. Enjoy the muffins!

      Reply

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    Mary Spinelliposted October 11, 2013 at 8:26 am

    Hi Sally, I was looking for healthy apple muffins recipe and stumbled on your sky high apple pie muffins, they are truly amazing and the biggest muffins I have ever made. Can’t wait to try some of your other recipes. Keep on baking!

    Reply

    • Sallyreplied on October 11th, 2013 at 9:57 am

      Thanks Mary! I love these muffins too. Yes, they’re huge!

      Reply

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    Lauraposted October 11, 2013 at 5:21 pm

    I’d like to try this recipe, but I have a few questions. For the streusel topping, can I substitute margarine for unsalted butter? On the old-fashioned rolled oats, can I use quick oats? I saw you told someone else that subbing light brown sugar for dark brown sugar is ok. Also, you say to avoid opening the oven door to check on the muffins, or they might turn out flat. My problem is that I have an old oven that tends to get hotter and hotter the longer it is on. I have an oven thermometer and am in the habit of checking the temperature as my food is cooking to make sure it doesn’t get too hot. Do you have any suggestions on how I can still get muffins to turn out tall but avoid burning them?

    Reply

    • Sallyreplied on October 13th, 2013 at 9:54 pm

      Hi Laura – sorry I am just returning from vacation and am only seeing this comment until now. Your questions:

      1) Yes you could use margarine
      2) quick oats will be fine
      3) light brown sugar is fine
      4) you can open the oven as you feel needed to check the temperature. Just don’t keep it open too long.

      Reply

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    Elli Leposted November 6, 2013 at 1:28 am

    I made these today! I was kinda feeling pumpkiny, so I replaced the applesauce with pureed pumpkin, apple flavored yogurt with pumpkin yogurt, and apple chunks with cranberries. Topped with pumpkin spice granola. They were delicious, and really SKY HIGH!!

    Reply

    • Sallyreplied on November 6th, 2013 at 12:36 pm

      Elli, your pumpkin/apple/cranberry muffins sound incredible! I have to try that.

      Reply

      • Elli Lereplied on November 6th, 2013 at 4:17 pm

        Try it! You will not regret. :-) They’re pretty spankin’ amazing.

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    Meganposted November 8, 2013 at 9:09 am

    I made these this morning and they were delicious and looked beautiful. Thank you for the recipe! I used muffin liners for some of them and they stuck to the liners, so I should have followed the recipe’s instructions. The ones in the actual muffin tins worked out much better! Thanks again!

    Reply

    • Sallyreplied on November 8th, 2013 at 5:26 pm

      Always use nonstick spray for these. Happy you love them!

      Reply

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    Gwenposted December 10, 2013 at 10:49 pm

    I made these muffins tonight and am so glad that I did! What a delicious recipe! Going to recommend to friends and family. Thank you so much for sharing!

    Reply

    • Sallyreplied on December 11th, 2013 at 8:44 am

      Thanks for reporting back, Gwen!

      Reply

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    Leylaposted January 10, 2014 at 1:05 am

    I made these muffins tonight! They were great, the perfect texture, but they just needed to be more sweet. It might be because I made mine with plain yogurt + milk. Definitely would have been wise for me to add some vanilla or uptake the sugar. Next time I will definitely do that :) I added caramel topping to make up for it though so they’re still great :)

    Though just a tip for people making this for the first time with plain yogurt and milk, add some more sugar or vanilla :)

    Reply

    • Sallyreplied on January 10th, 2014 at 6:12 am

      Leyla, the caramel topping you added to heighten their sweetness sounds incredible. I have to try that next time!

      Reply

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    Glowposted January 15, 2014 at 10:36 pm

    Hi Sally,

    Do you think I could replace the sugar with 1/3 – 1/2 cup of honey? Also, could I use all regular whole wheat flour (or maybe a mixture of oat flour and whole wheat flour)?

    Thank you so much! :)

    Reply

    • Sallyreplied on January 16th, 2014 at 10:39 am

      Hi Glow, I’m unsure. I’ve never baked the muffins that way and can’t tell you how they will taste or if they will bake properly. If you try it, let me know!

      Reply

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    Elizabethposted January 24, 2014 at 7:31 am

    Was tempted by the fabulously delicious looking photograph of these muffins, and even happier to find they are low in fat. I had promised the children some of your whole wheat pancakes tomorrow, so I had already made some applesauce the day before. Ive just pulled the muffins out of the oven and cant believe how much they really did rise! Im waiting now for them to cool so I can taste them too. Thanks for another brilliant recipie :)

    Reply

    • Sallyreplied on January 24th, 2014 at 4:44 pm

      I’m so happy you made these muffins Elizabeth! I hope you all enjoyed them today. Let me know if you try those whole wheat pancakes sometime (if you haven’t already tried them!).

      Reply

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    Pam L.P.posted February 16, 2014 at 10:38 pm

    Can you believe that I have NEVER, in my whole life (and I’m 55), made a muffin that wasn’t flat?? And I even had an entire muffin cookbook when my kid was little and made them for playgroup & home constantly! At least they had healthy ingredients…. but I wanted my muffins to look pretty with high domed tops!! So I stopped baking them years ago.

    I DO live in Colorado Springs where we are over a mile high in altitude. I figured that was the problem. The other day I googled “not flat muffins” and found this recipe with all the wonderful research behind it.

    THANK YOU!!
    I just served the PRETTIEST healthy & tasty muffins I’ve ever made. I’ve been told that in baking here, before you try adjusting for the altitude, try the recipe as it is written first, just to see, it might work. Well it did! No adjustments necessary. These will be my staple muffins for sure.

    A few questions tho:
    1) On the streusel part, you never mention how the butter goes in — melted? room temp? chilled?
    2) Is this recipe meant to make 12 muffins or 16? You said 12 in the recipe and later in the comments (I read them all!) in Sept. 2012 you said 16. I ask because my batter was a LOT for the dozen muffin tin…. I did not just “fill them to the top”, but way higher. It worked tho. I’m just curious which number is the more accurate.

    ALSO: I calculated the exact calories if anyone wants to know…. using the above recipe as printed and for 12 muffins, each one comes to 243 cals!
    I can’t wait to try one tomorrow with a schmear of peanut butter or cream cheese, YUM!

    Thanks again, I will be making these for house guests soon, and boy will they be happy.

    Reply

    • Sallyreplied on February 17th, 2014 at 7:27 pm

      So happy you loved my apple muffins! The recipe makes 14-16 muffins. My recipes were recently reformatted to fit a new website design and things got a little wonky, but yes – 14-16 muffins. Butter should be cold. Thank you for reporting back!

      Reply

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    Celineposted March 28, 2014 at 12:09 am

    hi Sally I have some buttermilk is it okay if I use it instead of almond milk or milk because i know buttermilk is good to use in muffins its just im not a 100% sure. And i love your website its really easy and convenient

    Reply

    • Sallyreplied on March 28th, 2014 at 7:28 am

      That would be fine.

      Reply

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    aliposted March 28, 2014 at 4:10 pm

    These muffins look great. How well do they freeze?

    Reply

    • Sallyreplied on March 29th, 2014 at 7:41 am

      Very well – up to three months.

      Reply

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    Kileyposted April 17, 2014 at 4:15 pm

    I just love these muffins so much! I return for the recipe more than i’d like to admit :) Love the trick to make them rise too!

    Reply

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