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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?? Bleh!
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
1) You need a very, very THICK batter. Much thicker than cake or cupcake batter - you want “spoonable” batter, not “pourable.”
2) Do not overmix the batter- this will create hard, tough, + flat muffins.
3) 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.
4) 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
- 3 cups white whole wheat flour (or white 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
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.
*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.
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!
A 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?
{ 92 comments… read them below or add one }
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!
Averie @ Averie Cooks recently posted..Mounds Bar Chocolate Coconut Cake Mix Cookies
If the batter was very thin, it would overflow. But a very, very thick batter will just rise– thanks to all that baking powder!
Sally, these muffins look incredible!! Love those big chunks of apple in there and the oat streusel topping. Such a creative, brilliant recipe!
Thanks Georgia! I love muffins w ith a lot of chunks. I might add walnuts to the streusel next time.
These are fabulous!!! Can’t wait to try your “tricks”
Let me know if you try any of my tips out Amber!
These look fantastic, love the use of apple, you don’t see them enough in muffins! I’ll definitely be taking advantage of your tips
Rachel @ My Coffee Cravings recently posted..Welcome to My Coffee Cravings!
Thanks Rachel! And welcome to the blog world!
You’re welcome! And thank you!
Rachel recently posted..Welcome to My Coffee Cravings!
Ok, I love your muffin tips!! I am always worried they will overflow when I fill them too full but then they seem flat. Definitely going to try them out on my next muffin adventure! And these apples look amazing girl, I love the huge apple chunks in them!!!
Jocelyn @BruCrew Life recently posted..Strawberry Coconut Cheesecake Brownies
Hey Jocelyn! If the batter is very thin, it will definitely overflow if you fill it all the way to the top. But a very, very thick batter (with all that baking powder) will just rise.
Sky high indeed – I would rocket up fast just with one bite
Cheers
Choc Chip Uru
Choc Chip Uru recently posted..Virtual Vegan Potluck Finally Here
Haha! you are too funny!
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 : )
Laura Dembowski recently posted..Giveaway and Butter Pecan Brittle
Hi Laura! you could deifnitely use oil to replace the yogurt + applesauce. If you try that out, let me know how it tastes!
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!
Sarah K. @ The Pajama Chef recently posted..Winning: Reese’s Blondie Pie
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!
Emily @ She Makes and Bakes recently posted..PPQ: Cinnamon Apple Cake
I love these! I’m all about sky high muffins with healthy ingredients…the perfect start to the day
Baking Serendipity recently posted..Leftover Frosting and Funfetti Sugar Cookies
wow! delicious. thanks for the “sky high” tips
jules recently posted..Apricot Ginger Vanilla Chai Jam
I have a strange obsession with apple in muffins and these, with all that golden streusel, look perfect. Putting these on the list of things to make this week!
Sally @ Spontaneous Hausfrau recently posted..Soothing Cashew Date Shake
The streusel and huge apple chunks are the best part.
I love streusel on any and all muffins. These look like they came from a bakery! :0
OliePants recently posted..Cake Balls
I’m a die hard streusel fan too
Pie in a muffin? I’m so there! These are delectable! Thanks for all the tips – I missed your tempting treats!
Reeni recently posted..Chicken Trombino
Thanks Reeni! I love pie… anything.
Dude! This is the best recipe I’ve seen in weeks… I absolutely love it. It’s so simple yet decadent and kinda healthy. I’m looking forward to trying them out.
I’m so glad I’ve found your blog…
Eva {Not your mama’s dinner} recently posted..Palmiers, baby!
Eva! You’re so sweet. These muffins taste like pie…. a healthy pie!
Hi! I found this recipe last week and felt like I REALLY needed to make them today! Haha
My muffins have never been taller and softer, I have never heard a bigger squeal from my next door neighbors when I brought some for them.
They are fluffy and deeeelish! Thank you so much!
PS. I loved the post about how NOT to mess up your baking. I followed all of the tips and … I’ve cried over my ruined whole wheat muffins too! :’(
Hi Mia! I am SO glad to hear that these were a hit. I LOVE big, tall muffins. So glad my tips are helpful, too. Baking is not very forgiving hwen it comes to measuring improperly! Have a great weekend!!
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
Laura Dembowski recently posted..Cherry Pie Muffins
Laura! So awesome to hear you made these. I will go check them out now! I love cherry muffins
yum! with all of your amazing recipes i have a feeling i will be spending lots of time in the kitchen!
kirsten recently posted..A little sweet, a little spice: Coconut curried chicken
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!
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.
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!
These tips totally came in handy for my latest batch of muffins!
Rachel {Studio Cuisine} recently posted..Lime Olive Oil Muffins
LOVE IT! Thanks Rachel, headed over to your site to check them out now!
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.
Hayley @ The Domestic Rebel recently posted..The Friday Roundup
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!
Hi Sally!!
I just made and tasted this muffins and I must say I’m really pleased with the result! I didn’t add the toping and maybe my batter could have been thicker but still my muffins grew and they taste great! Really soft and moist
and I love the flavor! Thanks!
Andry recently posted..Flash Mob in Ångström
SO glad to hear that Andry! Thank you so much. They are one of my favorite muffins to date! So much delicious apple flavor.
When do you lower the temperature to make the high domed muffins?
Never mind, I missed it in your instructions (just initially saw it under the muffin tips). I’m going to try making some tomorrow!
Ok…these muffins look incredible! And soooo perfect for fall! I can’t wait to give them a try!
Christina @Sweet Pea’s Kitchen recently posted..Make-Ahead Cheesy Pigs in a Blanket
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
:)
Rachel recently posted..4 x 6 'Seashell Therapy' Acrylic Mini Painting by PainterlyRKG
that is so lovely to hear Rachel! I love these muffins tricks – they help me each time. Blueberry chocolate chip muffins… sounds incredible
how many muffin does the recipe make? greetings from switzerland!
16 muffins. Greetings Ann!
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!
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.
Sally,
These turned out great! I as well as my entire family loved them! Thanks again for the recipe!
Hi Chantal! I’m so glad to hear that!
I am going to make these because they sound delicious , but I was wondering can I make them in mini muffin pans and would I need to adjust the temp or times at all? Thanks so much!
Hi Lindsey, make sure to cut up your apples EXTRA fine if you are making mini muffins. Bake them for 11-12 minutes at 350. If they aren’t done, bake until the are golden brown. watch them closely. I should make them mini the next time I make them
I love your healthy recipes! Can you post the nutritional facts for this incredible apple muffin, and my favorite single serve chocolate chip muffin? Thanks for the creativity and your fabulous photos!
Hi Kelly! Thank you so much! Unfortunately, I don’t have the calorie counts for any of my recipes. Feel free to plug the recipes into a calorie counter online! They are pretty accurate.
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!!
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
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!
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.
I made these today and they are so sky high! I can’t wait to try them!
so glad to hear how sky high they are for you Angie! I have to make these again soon – I love them!
Hey Sally
I LOVE your blog.
Im wondering what kind of apples you used in this recipe??
hi jordan! thank you so much. I used both granny smith apple chunks and gala apple chunks in this recipe.
I am going to make these today. Thank you for the deliciously creative recipes!
let me know how they turn out, Tammi!
Making these right now …only I didn’t have nutmeg and I am using some o my frozen apple slice stash!! Smells so good!!
I love how they smell as they bake. I hope you enjoy!
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!
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!
Hey Laura! That’s wonderful to hear! LEt me know how you like them using my trick. I have a recipe for fat free, low calorie strawberry banana muffins if you’d like to try those and substitute the egg white for a flax egg. http://sallysbakingaddiction.com/2012/04/01/strawberry-banana-muffins/
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!
Woo hoo! I love hearing that. Thanks for letting me know! =)
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!
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.
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!
Hey Stephanie! I revert readers back to a post of mine about measuring if they are looking for the weight. http://sallysbakingaddiction.com/2012/04/18/how-to-not-screw-up-your-next-recipe-measuring-101-2/
I’m so glad you enjoyed the muffins by the way!
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.
Hey Robin! That’s great to hear – so glad you enjoyed them! I’ll have to try them with banana soon.
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?
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
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
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
Glad you tried them – thanks for reporting back!
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
!
Hey Tania! Glad you found my site. I need to make these muffins again – they are a classic favorite!
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 
)!
How perfect! And you’re welcome.
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?
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.
what can i use to replace the brown sugar and white sugar?
There are no replacements.
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