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Apple cinnamon muffins with finely chopped peeled apple piled on a cake stand, one broken open

Healthy Apple Cinnamon Muffins

No granulated sugar here. Maple syrup or honey and applesauce make these apple cinnamon muffins sweet, and finely chopped fresh apple keeps every bite juicy. A hot oven start gives you tall, domed tops.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Calories: 199
Ingredients Method Notes

Ingredients
  

  • 2 1/4 cups all-purpose flour (280g) or 2 2/3 cups pastry flour (280g), see note
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 2 eggs room temperature
  • 1/2 cup pure maple syrup or honey
  • 1/2 cup unsweetened applesauce
  • 1/2 cup plain Greek yogurt whole milk or 2%
  • 1/4 cup light tasting olive oil
  • 2 Tbsp milk of your choice plus more if the batter is stiff
  • 2 tsp vanilla
  • 1 1/2 cups peeled and finely chopped apple about 2 medium apples, chopped to about 1/8 inch, toss with an extra 1/2 tsp cinnamon if you like
  • 2 Tbsp rolled oats optional, for topping
  • 1/4 tsp cinnamon optional, for topping

Method
 

  1. Preheat the oven to 400°F. Line a 12 cup muffin pan with parchment liners, or lightly spray paper liners with oil so the muffins release cleanly.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Toss the finely chopped apple with 1 Tbsp of this flour mixture, plus an extra 1/2 tsp cinnamon if you want more cinnamon flavor and set both aside.
  3. In a medium bowl, whisk the eggs, maple syrup, applesauce, yogurt, olive oil, milk and vanilla until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently fold just until no dry flour remains. The batter should be thick but scoopable. If it feels stiff, fold in 1 to 2 Tbsp more milk. Do not overmix. Fold in the apples. For the tallest tops, let the batter rest for 15 minutes before scooping.
  5. Use a large cookie scoop or 1/3 cup measure to divide the batter evenly among the 12 liners, filling them to the top. The batter fills the liners very full but does not spill over. Mix the oats and cinnamon and sprinkle over the tops, if using.
  6. Bake at 400°F for 5 minutes. Without opening the door, lower the oven to 350°F and bake 15 to 18 minutes more, until the tops spring back, a toothpick in the center comes out clean and the center reads 200 to 205°F.
  7. Cool in the pan for 5 minutes, then move the muffins to a wire rack. Let them cool completely before peeling off the liners.

Notes

Flour: Use 280g of either flour. That is 2 1/4 cups of all-purpose flour or 2 2/3 cups of pastry flour. All-purpose makes a sturdier muffin, and pastry flour makes a softer, more tender one. Pastry flour soaks up less liquid, so skip the extra milk unless the batter looks stiff.
Measuring flour: Spoon the flour into your measuring cup and level it off with a knife, or weigh it. Scooping straight from the bag packs in extra flour and makes the batter too thick.
Apples: Chop finely, about 1/8 inch, so the apple softens as it bakes and does not sink. For more cinnamon flavor, toss the chopped apple with an extra 1/2 tsp cinnamon before folding it in.
Applesauce swap: If you run out of applesauce, half an apple blended smooth worked as a replacement in Test #1.
Sweeter muffins: For a little more sweetness, drizzle honey over the warm muffins.
Gluten free: Swap in a 1 to 1 gluten free flour blend and rest the batter at least 20 minutes so it is not grainy.
Liners: Muffins made without granulated sugar like to stick to paper liners while warm. Parchment liners or a light spray of oil help, and so does letting them cool completely.
For perfect muffins every time: Use room temperature eggs and dairy so the batter mixes smooth. Bake on the middle rack, and check your oven with an oven thermometer, since many ovens run hot or cold. Dark muffin pans bake faster, so start checking 2 to 3 minutes early.
Storage: Keep in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Freeze for up to 3 months.
Extra tall tops: Divide the batter among 9 or 10 cups instead of 12 and add 2 to 3 minutes to the bake.
Jumbo muffins: Use a 6 cup jumbo pan. Bake at 400°F for 5 minutes, then 350°F for about 20 to 25 minutes, until the centers read 200 to 205°F.
Mini muffins: Makes about 24 to 30. Bake at 375°F the whole time for about 10 to 13 minutes.