These muffins are soft and fluffy and packed with apples with a crispy topping to make them even more irresistible. Make a double batch to freeze and you won't regret it.
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Servings: 12Muffins
Ingredients
For the topping:
3 tablespoonswhole wheat flouror all purpose
1/4cuprolled oatscertified gluten free, if necessary
3tablespoonssugar I use cane
2tablespoonscold salted butter cut into ½-in chunks
For the muffins:
1cupall purpose flour
1cupwhole wheat flouror all purpose flour
1teaspoonbaking powder
½teaspoonbaking soda
1 1/4teaspoonground cinnamon, divided
½teaspoonsalt
2medium-large applesI use Honeycrisp
1/2 teaspoonsugarfor srinkling diced apple (I use cane)
⅓cupmelted coconut oil or avocado oil
½cupmaple syrup or brown sugar
2eggspreferably at room temperature
½cupplain yogurtfull-fat is best (you could use sour cream)
1teaspoonvanilla extract
Instructions
To make the topping, mix together all the dry ingredients then add in the butter. Rub the butter into the flour with your fingertips until you have a crumbly, coarse mixture. Place in the fridge to chill while you make the muffins.
Preheat the oven to 425°F and line a muffin tin with 12 liners.
In a large mixing bowl, whisk together the flours, baking powder, baking soda, 1 teaspoon cinnamon, and salt.
Using a box grater, grate 1 1/2 apples and add to the flour mixture along with all the juices. Stir well to combine. Cut the remaining half apple into 1/4-inch pieces. Place in a small bowl and toss with 1/2 teaspoon sugar and remaing 1/4 teaspoon cinnamon to keep them juicy. Set aside.
In a medium bowl, combine the melted coconut oil and maple syrup and beat together with a whisk, until well emulsified. Beat in the eggs until smooth then stir in the yogurt and vanilla. Pour this into the dry ingredients and using a spatula fold gently until just combined.
Scoop the batter into the lined muffin tins, each 3/4 of the way full. All the batter should be used up. Top each muffin evenly with the diced apple pieces.
Take the topping mixture out of the fridge and place a generous amount on top of each muffin, crumbling it between your fingers to break it up. Make sure you really press the topping into the muffin batter so it doesn't roll off the muffins.
Transfer to the oven and bake for 7-8 minutes then immediately turn the oven’s temperature down to 350° F (without opening the door!). Bake for an additional 10 to 12 minutes, or until the tops are nicely browned and domed and a toothpick inserted on top comes out clean. Let the muffins cool in the pan for 10 minutes then remove and allow to cool on a cooling rack.
Notes
Tip for domed top muffin:Baking the muffins by starting at a high temperature and then lowering it will cause the muffins to rise a little more. If you want even more of a dome top on your muffins, let the mixed batter rest covered in the bowl for 30-60 minutes before scooping into the muffin tins. To Freeze the Muffins: Cool the muffins completely on a rack. Once cooled, place the muffins back in the muffin tin and transfer to the freezer for 2 hours. Now transfer the muffins to a freezer-safe container and freeze for up to 3 months. To Thaw Frozen Muffins:Leave them out at room temperature until they're completely thawed. Warm them in a up 250 degree oven for about 5 minutes. Alternatively, place frozen muffins in the microwave for a few seconds until thawed and warm. Leftover muffins can be covered, and stored at room temperature for up to 2 days. Or place in the refrigerator for up to 4 days. Note, if you are in a very warm climate, I recommend refrigerating the leftover muffins once cooled.