Apple Cinnamon Muffins
User Reviews
5
Apple Cinnamon Muffins
Description
These Apple Cinnamon Muffins mix all-purpose flour with coconut sugar and spices including cinnamon and ground ginger, along with baking powder, baking soda, and salt for rising and flavor balance. The wet ingredients combine Greek yogurt, unsweetened applesauce, eggs, and lemon juice. The batter is gently folded to avoid overmixing, preserving a tender crumb, before folding in peeled and diced apple pieces that contribute burst of fruit moisture and texture.
Baked at 350°F in lined muffin tins for 25 to 30 minutes, the muffins develop a lightly browned exterior and a moist center. The earthiness of coconut sugar and the warm spices pair well with the fresh apples and lemon juice, creating a nuanced flavor profile.
These muffins are ideal warm, enjoyed fresh from the oven or day-old. They can be stored in an airtight container with a paper towel to absorb moisture for up to three days. Various substitutions are possible such as using milk instead of Greek yogurt, flax eggs for vegan adaptation, or gluten-free flour blends for dietary preferences, while preserving the core flavor and texture.
Ingredients
- 2 cups all-purpose flour
- ½ cup coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon salt
- ½ cup Greek yogurt non-fat
- ½ cup applesauce unsweetened
- 2 egg large
- 1 tablespoon lemon juice
- 2 cups apple peeled and diced
Instructions
- Preheat oven to 350° F. Line 12 cup muffin pan with parchment paper liners.
- Combine all dry ingredients (flour, sugar, baking powder, baking soda, spices, salt) in a large bowl. Whisk to evenly distribute everything.
- Make a well in the center of the flour mixture. Add eggs and yogurt to well. Whisk eggs into yogurt incorporating as little of flour as possible.
- Add applesauce and lemon juice to yogurt and eggs. Whisk to mix, slowly incorporating in the flour.
- Mix only until everything is incorporated, some lumps may remain. Over mixing will result in tough muffins. Gently fold in apple pieces.
- Scoop batter into paper liners, filling to the top or slightly heaping.
- Bake for 25-30 minutes until a cake tester comes out clean and the muffins are lightly browned.
Notes
- Store leftovers in an airtight container with a paper towel beneath to absorb moisture for up to three days.
- Best served warm and on the day of baking for optimal texture.
- You can substitute Greek yogurt with milk or use flax eggs to make the recipe vegan.
- For gluten-free, use an all-purpose gluten-free flour blend instead of regular flour.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Calories | 148kcal | 7% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 28mg | 9% |
| Sodium | 178mg | 7% |
| Potassium | 108mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 51IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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