Apple Muffins

Print Recipe

Servings: muffins

Calories: 341cal

Equipment

Ingredients

Muffin Batter

8.5 ounces all purpose flour 241g, 2 cups
2 teaspoons baking powder 0.25oz, 7g
¼ teaspoon baking soda 0.07oz, 2g
½ teaspoon salt 0.14oz, 4g
2 teaspoons ground cinnamon 0.14oz, 4g
4 Tablespoons unsalted butter melted and cooled (1/4 cup, 56g)
2 ounces vegetable oil 1/4 cup
8 ounces granulated sugar 1 cup, 227g
2 large eggs 3.4 ounces, 96g
2 teaspoons vanilla extract 8g
4 ounces whole milk 1/2 cup, 117g
10 ounces apples peeled, cored, chopped into 1/2-inch cubes (2 cups prepared, 87 ounces prepared)

Streusel Topping

2.1 ounces all purpose flour 1/2 cup, 61g
1.8 ounces brown sugar 1/4 cup packed, 52g
½ teaspoon ground cinnamon 1g
pinch of salt
3 Tablespoons unsalted butter room temperature or chilled (1.5 ounces, 44g)

Optional Glaze

2 ounces powdered sugar 1/2 cup
2-3 Tablespoons heavy whipping cream or half and half, more if needed
½ teaspoon vanilla extract 2.25g

Instructions

Preheat oven to 425 F. Place paper liners in each cavity of a 12-cup muffin tin.
Peel and chop apples. Set aside.
10 ounces apples
In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
8.5 ounces all purpose flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ground cinnamon
In a large mixing bowl, whisking by hand, combine melted butter, oil, sugar, eggs, vanilla, and milk. Mix just until homogeneous.
4 Tablespoons unsalted butter, 2 ounces vegetable oil, 8 ounces granulated sugar, 2 large eggs, 2 teaspoons vanilla extract, 4 ounces whole milk
Add dry ingredients and apples, stirring just until combined using a rubber spatula. If you still see small streaks of flour that's okay.
Scoop batter into prepared muffin tin. The cavities will be almost full. Allow to rest while you make the streusel topping.
In a small mixing bowl, combine the streusel ingredients. I like to use my fingers to squeeze the ingredients until they come together and are completely combined. Once you can squeeze it in your hands and it mostly holds its shape, it’s ready!
2.1 ounces all purpose flour, 1.8 ounces brown sugar, 1/2 teaspoon ground cinnamon, pinch of salt, 3 Tablespoons unsalted butter
Sprinkle tops of each muffin generously with streusel topping, gently pressing down on the tops to ensure that it sticks. Each cup should be full once the streusel is added.
Bake muffins at 425 F for 5 minutes. Then reduce the temperature to 350 F and bake another for 13-18 minutes, or until a toothpick inserted in the center comes out clean. Ours were done in 17 minutes.
TIP - Be sure to perform the toothpick test on more than one muffin. One might seem done while the rest aren’t! I usually check at least one in front and one in the back, but often times I’ll check three. If they aren’t done, they will sink in the middle.
Cool for 5 minutes in the pan, then remove from pan to a wire rack to cool completely.
When cooled, line the work surface with waxed paper and place the wire rack of muffins over it. Mix together glaze ingredients.
2 ounces powdered sugar, 2-3 Tablespoons heavy whipping cream, 1/2 teaspoon vanilla extract
Drizzle tops of muffins with glaze and allow to set.

Author: Amanda Davis

5 from 1 vote

Notes

Don’t use a mixer for this recipe. Whisking and stirring by hand is all that’s needed, and using a mixer can beat too much air into the batter. It can also activate the gluten, which can result in muffins that are tough and dense. It can also cause your muffins to rise unevenly.
For the streusel I mention using chilled or room temperature butter. Both will work. I like to remove the butter from the fridge and cut it into squares about 15 minutes before I make the streusel.
For this recipe I used whole milk as it adds to the richness, flavor, and moist texture of these muffins. I have also made these with 2% milk with great results. You can use lower fat milks, but it may affect the moisture of the muffins.
We used 2 (5-oz) Honeycrisp apples, which yielded 2 cups of peeled and chopped apples. Other suitable apples are Braeburn, Pink Lady, Jonagold, Fuji, and Granny Smith. Any apple known for its firm texture and crisp skin. It’s best to avoid softer apples like Red Delicious and McIntosh which could become mushy when baking.

Course: Breakfast

Cuisine: American

Prep Time30

Cook Time17

Total Time47

Nutrition