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
- 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
- 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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