Apple Spice Muffins
I’ve been searching for the perfect apple muffin recipe to share with you ever since I started this blog. Honestly, there’s no telling how many dozens of apple muffins I’ve baked. Finally, I found a fantastic recipe on the King Arthur Flour website and, with a few tiny tweaks, I had the perfect recipe I’d been looking for. So, what makes these apple muffins so good? For starters, they’re made partially with whole wheat flour, which gives them a wonderfully wholesome flavor and texture. They’re also chockfull of apples, scented with warm autumn spices and finished with an irresistible crunchy brown sugar topping.
To begin, cream the butter, sugar and brown sugar until light and fluffy.
Beat in the egg.
Then beat in the low fat yogurt.
Add the dry ingredients right to the bowl.
Mix until just combined. Note that the batter will be very thick.
Add the diced apples. I use Honey Crisp because they’re my favorite but Granny Smith, Fuji, Sun Crisp, Jonagold or Golden Delicious (to name just a few!) would all work well.
And beat them in.
Use an ice cream scoop to transfer the batter to a muffin tin. The domed shape of the ice cream scoop makes for a nicely domed muffin.
Sprinkle the raw muffins generously with brown sugar.
And bake for about 25 minutes.
Let the muffins cool in the muffin pan for about 5 minutes, then transfer them to a rack to cool completely.
Note: I made a few minor changes to the original recipe. First, I added nutmeg and cloves to add more spice. I also reduced the brown sugar topping by a few tablespoons — they are plenty sweet with this amount but feel free to add more (or less) to suit your taste. To see the original recipe and read the rave reviews, click here.
Apple Spice Muffins
- 1/2 cup (8 tablespoons) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/4 cup dark brown sugar, packed
- 1 large egg
- 1 cup plain low-fat yogurt (not Greek-style)
- 1 cup whole wheat flour, spooned into measuring cup and leveled-off with back edge of knife
- 1 cup all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Heaping 1/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 cups peeled, cored and finely chopped baking apples (you'll need 2 large apples)
- 6 tablespoons dark brown sugar, packed
- Preheat the oven to 375°F. Grease a 12-cup muffin pan with butter or spray with non-stick cooking spray.
- In the bowl of an electric mixer, beat together the butter, granulated sugar and brown sugar until fluffy, 1-2 minutes. Scrape down the sides of the bowl with a rubber spatula.
- Add the egg and mix well, stopping to scrape the bowl if necessary.
- Beat in the yogurt. The batter will look grainy.
- Add the flours, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Beat on low speed until just combined. The batter will be very thick.
- Add the chopped apples and mix until just combined. Do not over-mix.
- Use an ice-cream scooper or large spoon to divide the batter evenly among the prepared muffin cups. The cups should be full. Sprinkle the 6 tablespoons of brown sugar evenly over top.
- Bake the muffins for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven, cool them for 5 minutes in the pan, then turn them out onto a rack to finish cooling completely.