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. ūüėČ

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 Рbut 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¬†‚Äď 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

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 14-16 muffins
  • Category: Muffins
  • Method: Baking
  • Cuisine: American

Description

Homemade sky high apple pie muffins are soft, fluffy, and full of good-for-you ingredients like whole oats, fresh apples, and white whole wheat flour!


Ingredients

Muffins

  • 3 cups white whole wheat flour or all-purpose flour (spoon & leveled)
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup almond milk (or soy or regular)
  • 1/2 cup packed dark brown sugar
  • 1/4 cup + 2 Tablespoons fat free apple yogurt*
  • 1/4 cup unsweetened applesauce*
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 3 and 1/2 teaspoons 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

Instructions

  1. Preheat oven to 425¬įF (218¬įC). Spray muffin tin with nonstick spray. Set aside.
  2. Prepare oat streusel topping by mixing everything together until the mixture resembles course crumbs. Set aside.
  3. 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.
  4. 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¬įF (218¬įC), then immediately reduce the oven temperature to 375¬įF (191¬įC) 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.

Notes

  1. Freezing Instructions: Muffins may be frozen, up to 2-3 months.
  2. Applesauce: 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.
  3. Yogurt: 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.

Keywords: apple pie muffins

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?

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