Sky-High Blackberry Apple Muffins.
Cinnamon-spiced apple muffins loaded with juicy blackberries and topped with a simple oat streusel. You won’t miss the extra sugar and fat in these flavorful muffins, trust me.
It has been far too long since I’ve shared a new muffin recipe with you. (if you love muffins as much as I do, 3 weeks is an eternity, ok?)
It has also been far too long since I’d been on a roller coaster. This past Friday night – when I was visiting my friend Marie in Cleveland – we went to Cedar Point amusement park for a “Halloweekend” evening. Everything was decorated for Halloween and there were dozens of creepy masked employees roaming around. Considering Halloween is my favorite holiday, I loved every second of it.
I rode two VERY scary roller coasters (not this one… couldn’t handle it!) and that was certainly enough for me. I used to be so fearless with thrilling rides, but apparently that changes at age 28…?! Have you ever been to Cedar Point? Please tell me you’re braver than I am.
Let’s talk about these muffins. I’ve actually made them for you before, but I decided to add a little sass to them. Kevin’s favorite fruit is blackberries; he can’t get enough of ’em. I can steal his string cheese, eat his Frosted Flakes, drink his Gatorade – but the blackberries? Different story. I really can’t blame him for not sharing. Our entire pantry is full of candy bars labeled “NO. Need for recipe.”
Luckily, I salvaged a pint of blackberries to make today’s purple-dotted, streusel-topped, cinnamon-spiced, apple-infused muffins, actually-sort-of-healthy muffins.
You may not realize it, but blackberries and apples pair wonderfully together. Even though blackberries are a summery fruit, I can’t help but to love the juicy berries paired with fall-spiced apples. Mmm… perfection. Not a lover of blackberries? Try raspberries, blueberries, strawberries, pears, cherries, or even raisins. I love raisins and am scared of roller coasters. Yeah… I must be getting old.
I made a few changes to my original Sky High Apple Pie Muffins (besides just adding blackberries, of course).
Here are the recipe updates I made:
- I added vanilla extract. Vanilla is everything.
- I increased the cinnamon. Cinnamon = everything.
- I reduced the amount of refined sugar in the muffins and in the streusel.
- I left out the butter in the streusel. Shockingly enough, I didn’t miss it the added fat!
- I increased the amount of applesauce and yogurt. This gives the muffins more moisture. Always a good thing when working with low fat baked goods.
The yogurt and unsweetened applesauce replace oil or butter in the muffin batter. I love to use both of these moisture-inducing foods in my lower fat muffin recipes. You won’t even realize these muffins are healthier than your favorite bakery-style muffins, trust me. They have so much flavor! I prefer to use Chobani Apple Cinnamon Greek yogurt in this recipe. If you can’t find it, any yogurt would be fine. Greek, regular, vanilla, plain, low fat, fat free, honey-flavored, blackberry flavored, etc etc.
A good thing to note: you will not mix the blackberries into the muffin batter. Rather, you will layer them into the muffin batter as you fill the muffin cups. This prevents your muffin batter from turning purple.
You’ll make the muffins using my tried-and-true “sky-high” methods. This means (1) adding enough leaveners to the batter to make the muffins rise (2) baking at a very high initial oven temperature, then lowering it down (3) filling the muffin tins all the way to the top. These muffins are super tall. Muffin tops are always the best part, right?!
The little oat streusel on top? The best part. Though you may leave it out completely, my favorite bites were those with all the streusel. You may want to add a touch more brown sugar to the batter if you do not wish to add streusel on top. The streusel is just a simple mixture of brown sugar, oats, and cinnamon. I got a little heavy handed topping a few of the muffins. Can you really blame me? Steusel’d muffins > unstreusel’d muffins.
Cinnamon-spiced, juicy blackberries, brown sugar streusel, maple, oats, whole wheat flour, protein-packed yogurt… there is nothing NOT to love about these muffins, trust me.
After this weekend, I think I’m just going to stick to baking. You leave the sky-high muffins up to me and I’ll leave the scary-tall roller coasters up to you, ok? 😀
Sky-High Blackberry Apple Muffins
Yield: 16 muffins
Soft, fluffy, flavorful apple muffins filled with cinnamon, juicy blackberries, and topped with a brown sugar oat streusel. You won't miss the extra sugar and fat!
Prep Time: 15 minutes
Total Time: 35 minutes
- 3 cups white whole wheat flour*
- 1 Tablespoon ground cinnamon (or 2 teaspoons for a lighter flavor)
- 3 and 1/2 teaspoons baking powder
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt
- 1 very large apple, peeled and diced into small pieces
- 1/2 cup packed dark brown sugar (or light brown)
- 1/2 cup Chobani Apple Cinnamon yogurt*
- 1/2 cup unsweetened applesauce (or vegetable oil)
- 1/4 cup pure maple syrup*
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup unsweetened almond milk (or any milk you prefer)
- 1 pint (about 1 cup) fresh or frozen blackberries, chopped
- 3 Tablespoons packed dark brown sugar (or light brown)
- 3 Tablespoons old-fashioned rolled oats
- 1/2 teaspoon ground cinnamon
Preheat oven to 425F degrees. Spray 12-count muffin pan with nonstick spray. Set aside.
Make the muffins: Toss the flour, cinnamon, baking powder, baking soda, salt, and chopped apples together in a large bowl until evenly combined. Set aside.
In a medium bowl, whisk the brown sugar, yogurt, applesauce, maple syrup, eggs, vanilla, and milk together vigorously until combined and smooth. Pour the wet ingredients into the dry ingredients and gently stir with a large spoon or rubber spatula until combined. Do not overmix the batter.
Make the streusel: toss the brown sugar, oats, and cinnamon together in a small bowl. Set aside. Layer 1 Tablespoon of batter into each muffin tin. Top with a couple chopped blackberry pieces, then layer with more muffin batter and a couple more blackberry pieces until you've filled the muffin cups all the way to the top. Sprinkle each with streusel.
Bake the muffins at 425F for 5 minutes. Keeping the muffins inside the oven, turn the temperature down to 375F and bake for another 15-16 minutes or until a toothpick inserted into the center of the muffin comes out clean. Muffins stay fresh at room temperature for up to 3 days. See my notes for how to freeze.
*Instead of white whole wheat flour, use half whole wheat flour and half all-purpose flour. Or use 3 cups all-purpose flour.
*Any flavor yogurt will be fine, fat free or low fat.
*You may use 1/4 cup more brown sugar instead of maple syrup.
*I love to make this big batch of muffins and freeze the leftovers. Microwave them for 30 seconds and you have a quick, easy breakfast. The muffins last up to 3 months in the freezer.
© 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.
Let’s see that all together now…
Here are my Sky-High Apple Pie Muffins, from which today’s recipe is adapted.
You’ll love ’em!
You’ll love my Skinny Raspberry Banana Chocolate Chip Muffins too.