Description
These moist and tender Apple Muffins are bursting with spiced apple flavor, featuring a delightful crumble topping and a sweet glaze. Made with a mix of all-purpose, whole wheat, and almond flours, these muffins offer a wholesome twist perfect for breakfast or a snack.
Ingredients
Scale
Crumble Topping
- ½ cup all-purpose flour (spooned and leveled)
- ⅓ cup brown sugar
- ¼ teaspoon cinnamon
- ¼ cup soft coconut oil
Muffins
- ¾ cup plus 2 tablespoons all-purpose flour (spooned and leveled)
- ¾ cup whole wheat flour (spooned and leveled)
- ½ cup plus 2 tablespoons almond flour (spooned and leveled)
- 1 tablespoon baking powder
- 2 teaspoons apple pie spice
- ½ teaspoon sea salt
- ½ cup unsweetened almond milk
- ½ cup unsweetened applesauce
- ½ cup cane sugar
- ¼ cup avocado oil (or another neutral oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups peeled and diced apple
Glaze
- ¾ cup powdered sugar
- 1 to 1½ tablespoons unsweetened almond milk
Instructions
- Preheat and Prepare: Preheat the oven to 400°F (204°C) and grease a 12-cup muffin tin to ensure the muffins don’t stick.
- Make the Crumble Topping: In a medium bowl, whisk together ½ cup all-purpose flour, ⅓ cup brown sugar, and ¼ teaspoon cinnamon. Add ¼ cup soft coconut oil and use a spatula to combine just until the mixture is crumbly with no dry flour remaining. Avoid overmixing to keep the crumble texture.
- Mix Dry Ingredients for Muffins: In a large bowl, whisk together ¾ cup plus 2 tablespoons all-purpose flour, ¾ cup whole wheat flour, ½ cup plus 2 tablespoons almond flour, 1 tablespoon baking powder, 2 teaspoons apple pie spice, and ½ teaspoon sea salt to evenly distribute the leavening and spices.
- Mix Wet Ingredients: In a medium bowl, vigorously whisk together ½ cup unsweetened almond milk, ½ cup unsweetened applesauce, ½ cup cane sugar, ¼ cup avocado oil, 2 large eggs, and 1 teaspoon vanilla extract until smooth and slightly frothy.
- Combine Batter: Pour the wet ingredients into the dry ingredients and stir gently to combine. Be careful not to overmix to keep muffins tender. Fold in 2 cups peeled and diced apple evenly throughout the batter.
- Fill Muffin Cups and Add Topping: Using a ⅓-cup measuring cup, scoop the batter into the prepared muffin cups evenly. Sprinkle the prepared crumble topping over each muffin generously.
- Bake: Place the muffin tin in the preheated oven and bake for 17 to 22 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
- Cool: Remove muffins from oven and let them cool in the tin for 10 minutes. Then transfer the muffins to a wire rack to cool completely to prevent sogginess.
- Make the Glaze: In a small bowl, whisk together ¾ cup powdered sugar and 1 tablespoon unsweetened almond milk until smooth. If the glaze is too thick, add more almond milk 1 teaspoon at a time until it reaches a drizzleable consistency.
- Glaze the Muffins: Drizzle the glaze over the cooled muffins using a spoon or a piping bag for an elegant finish. Let the glaze set before serving.
Notes
- These cinnamon apple muffins are moist, tender, and bursting with spiced apple flavor.
- The crumble topping and glaze add delightful texture and sweetness, but can be omitted for a less sweet treat.
- Use fresh, crisp apples for the best texture in the muffins.
- Ensure not to overmix the batter to keep the muffins light and fluffy.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg
