Apple Muffins
User Reviews
5
Apple Muffins
Description
Apple Muffins combine multiple flours including whole wheat and almond flour, lending a slightly nutty texture to the tender crumb. Fresh peeled diced apples add moisture and natural sweetness, complementing the mild apple pie spice used in the batter. The mix of sugars and neutral oil contributes to moistness and flavor balance, while eggs act as a binder to create structure.
The muffin batter is topped with a simple crumble made of coconut oil, brown sugar, cinnamon, and flour, baked until slightly crisp to contrast with the soft muffin beneath. After baking and cooling, a glaze of powdered sugar mixed with almond milk adds a subtle sweetness and shine without overpowering the apple notes.
These muffins work well for breakfast or snacks, offering a comforting apple flavor with a nuanced texture from the streusel and glazes. Baking in a 12-cup lined muffin tin ensures standard-sized muffins, and using ripe peeled apples enhances the spread of juice without chunks of peel. This recipe balances wholesome flours with apple flavor and a crisp topping.
Ingredients
Crumble Topping
- ½ cup all-purpose flour spooned and leveled
- ⅓ cup brown sugar
- ¼ teaspoon cinnamon
- ¼ cup coconut oil soft
For the Muffins
- ¾ cup all-purpose flour spooned and leveled, plus 2 tablespoons
- ¾ cup whole wheat flour spooned and leveled
- ½ cup almond flour spooned and leveled, 2 tablespoons
- 1 tablespoon baking powder
- 2 teaspoons apple pie spice
- ½ teaspoon salt sea salt
- ½ cup almond milk unsweetened
- ½ cup applesauce unsweetened
- ½ cup cane sugar
- ¼ cup avocado oil or another neutral oil
- 2 egg large
- 1 teaspoon vanilla extract
- 2 cups apple peeled and diced
For the Glaze
- ¾ cup powdered sugar
- 1 to 1½ tablespoons almond milk unsweetened
Instructions
- Preheat the oven to 400°F and grease a 12-cup muffin tin.
- Make the crumble topping: In a medium bowl, whisk together the flour, brown sugar, and cinnamon. Add the coconut oil and use a spatula to combine. Mix just until there is no dry flour remaining and the mixture is crumbly. Don’t overmix.
- Make the muffins: In a large bowl, whisk together the all-purpose, whole wheat, and almond flours, baking powder, apple pie spice, and salt.
- In a medium bowl, vigorously whisk together the almond milk, applesauce, sugar, avocado oil, eggs, and vanilla.
- Pour the wet ingredients into the dry ingredients and stir to combine. Gently fold in the apple. Use a ⅓-cup measuring cup to scoop the batter into the prepared muffin cups. Sprinkle the crumble topping on top. Bake for 17 to 22 minutes, or until a toothpick inserted comes out clean. Let cool for 10 minutes, then transfer to a wire rack to cool completely.
- Make the glaze: In a small bowl, whisk together the powdered sugar and 1 tablespoon 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. Drizzle over the cooled muffins.
User Reviews
Overall Rating
5
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