I love these moist, not to sweet muffins with chuncks of apples.
Apple pie muffins
8-10 muffins
1 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup milk
1/4 cup dark brown sugar
1/8 granulated sugar
1/8 cup + 1 tbsp youghurt
1/8 cup vegetable oil
1 large eggs
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 cup chopped apple,cored and peeled
Topping
1/4 cup dark brown sugar
3 tbsp all-purpose flour
3 tbsp old-fashioned rolled oats
1/2 tsp ground cinnamon
2 tbsp butter
Preheat oven to 425F. Line a non stick muffin tin with cupcake liners.
Prepare topping by mixing the ingredients together with your fingertips until it resembles course crumbs.
Set aside.
In a large baking bowl combine flour, cinnamon, salt, nutmeg, bakingpowder and bakingsoda. In a separate bowl, whisk together the milk, both sugars, yogurt, oil and egg. Gently fold wet mixture into the dry flour mixture and stir until just combined. Do not overmix. Then gently fold in the apples. The batter will be thick.
Spoon the batter into the liners (8-10 muffins), each one almost full. Sprinkle the topping over each muffin.
Bake for 5 minutes at 425F, then immediately reduce the oven temperature to 375 F and bake for another 12-15 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
8-10 muffins
1 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup milk
1/4 cup dark brown sugar
1/8 granulated sugar
1/8 cup + 1 tbsp youghurt
1/8 cup vegetable oil
1 large eggs
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 cup chopped apple,cored and peeled
Topping
1/4 cup dark brown sugar
3 tbsp all-purpose flour
3 tbsp old-fashioned rolled oats
1/2 tsp ground cinnamon
2 tbsp butter
Preheat oven to 425F. Line a non stick muffin tin with cupcake liners.
Prepare topping by mixing the ingredients together with your fingertips until it resembles course crumbs.
Set aside.
In a large baking bowl combine flour, cinnamon, salt, nutmeg, bakingpowder and bakingsoda. In a separate bowl, whisk together the milk, both sugars, yogurt, oil and egg. Gently fold wet mixture into the dry flour mixture and stir until just combined. Do not overmix. Then gently fold in the apples. The batter will be thick.
Spoon the batter into the liners (8-10 muffins), each one almost full. Sprinkle the topping over each muffin.
Bake for 5 minutes at 425F, then immediately reduce the oven temperature to 375 F and bake for another 12-15 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
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