Chunky Apple Muffins
For those times, when nothing will satisfy except a homemade treat, this muffin is “it.” Just the amazing aroma these healthfully indulgent muffins create in your kitchen while baking will make you want to make them again and again.
Recipe adapted from: Apple Muffins by King Arthur Flour
Yield: 18 standard muffins (or 54 mini's)
Recipe adapted from: Apple Muffins by King Arthur Flour
Yield: 18 standard muffins (or 54 mini's)
Ingredients
- 18 standard 2-inch paper muffin liners
- Olive oil spray
- Whole wheat pastry flour
Dry Ingredients
- 2 cups whole wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 1/2 teaspoons cinnamon
- 4 tablespoons butter
- 3/4 cup coconut palm sugar see MPM Mini-Bites for more info
- 1 egg lightly beaten
- 1/4 cup natural unsweetened applesauce like Musselman’s
- 1 cup plain yogurt or buttermilk
- 2 large apples peeled, cored and coarsely chopped
- Additional coconut palm sugar for topping optional
Instructions
- Preheat oven to 400 degrees F. Line muffin pans with paper liners. Lightly coat liners with olive oil spray and flour. Shake out excess flour. (If not using liners, do the same in muffin pan.)
- Gently spoon flour into measuring cups; leveling with a butter knife.
- In a medium bowl, add flour and remaining dry ingredients, sifting mixture twice.
- In a large bowl of an electric mixer, (or use a hand mixer) cream the butter and 3/4 cup coconut palm sugar until fluffy, about 2 minutes.
- Add egg, beating until well combined. Beat in applesauce and yogurt or buttermilk. (Do not over-mix or batter may curdle.)
- Fold in dry ingredients followed by the apple chunks.
- Allow batter to rest for 30 minutes.
- Divide batter equally into prepared muffin cups. Sprinkle each muffin cup lightly with coconut palm sugar, if desired.
- Bake for 15 minutes.
- Reduce oven temperature to 350 degrees F.
- Bake for an additional 5 to 10 minutes or until muffin tops spring back when lightly pressed and a toothpick inserted into the center comes out clean.
- Let muffins cool in pan for 5 minutes. Remove muffins to a rack to finish cooling.
Notes
Make Ahead and Storage Tips: store muffins covered in the refrigerator for up to 1 week. Muffins may also be wrapped individually and frozen for up to 3 months for a readily available, portion-controlled treat.
Dairy-free Alternative: replace yogurt or buttermilk with 1 cup (minus 1 tablespoon) unsweetened almond milk. Stir in 1 tablespoon vinegar. Let stand 5 minutes. Almond milk will appear slightly curdled.
Coconut Palm Sugar: read more about this healthier sweetener here.
If you prefer not to use coconut palm sugar, you can use 1/2 cup of cane sugar and 1/4 cup brown sugar.
Whole Wheat Pastry Flour: although it takes a bit of extra effort, sifting whole wheat pastry flour is important as it helps create a light texture for your baked goods. Letting the batter sit for 30 minutes before baking, allows the fiber in this flour to absorb the liquid. This will help produce a more tender muffin that rises nicely.
I have used both Bob’s Red Mill or Arrowhead Mills Whole Wheat Pastry Flour extensively for baking cookies, bars, muffins and quick breads. This flour can be substituted on a cup per cup basis for all-purpose white flour and is a great way to add nutty whole-grain flavor and fiber as well as a pleasing texture and “crumb” to many of your baked goods.
While not gluten-free, whole wheat pastry flour is lower in protein and gluten and therefore easier to work with than many gluten-free flours. However, for those with gluten sensitivity, this flour may not be an appropriate choice.
For Gluten-free Muffins: substitute an equal amount of gluten-free baking flour such as Bob’s Red Mill's plus 1/2 + 1/4 teaspoon xanthan gum in place of the whole wheat pastry flour. (But do make sure the rest of your dry ingredients are gluten-free as well.)
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