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.
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 healthier muffin, I like to make them at home.
These homemade apple pie muffins are soft, fluffy, and full of good-for-you ingredients like whole oats and fresh apples. In lieu of butter and oil, I use yogurt and applesauce to give the muffins some moisture.
What I love most about these muffins is that they are SKY HIGH. It’s taken some practice, but I finally found a few tricks to bake up mile high, fluffy muffins – no more flat 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 over-mix the batter- this will create tough + flat muffins.
- Fill muffin pan cups all the way to the top, even a bit higher. Filling only 1/2 or 2/3 of the way to the top is not enough batter to produce a high-domed muffin.
- Start off with a very oven hot temperature, then lower it down – doing this 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.
I also love these apple muffins with blackberries and apples. Replace 1 cup of the apples with 1 cup of fresh or frozen blackberries. In the pictured apple blackberry muffins below, I skipped the oat streusel made with butter and simply mixed 3 Tablespoons of oats + 1 Tablespoon brown sugar. Sprinkle that over each muffin before baking.
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!
- 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 (spoon & leveled)
- 2 Tablespoons old-fashioned rolled oats
- 1/2 teaspoon ground cinnamon
- 2 Tablespoons unsalted butter
- Preheat oven to 425°F (218°C). 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°F (218°C), then immediately reduce the oven temperature to 375°F (191°C) 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.
- Freezing Instructions: Muffins may be frozen, up to 2-3 months.
- 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.
- 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
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