Spiced Apple Muffins
These Spiced Apple Muffins balance the sweetness of brown and granulated sugars with aromatic warm spices like cinnamon, nutmeg, and cloves, combined with finely chopped baking apples. The muffins have a dense yet tender crumb supported by a mixture of whole wheat and all-purpose flours, with yogurt adding moisture. A crunchy topping of brown sugar caramelizes during baking, adding texture and extra sweetness. They're a thoughtful breakfast option or snack, suitable for using seasonal apples while delivering warming spice notes.
Ingredients
- ½ cup butter at room temperature, unsalted, 8 tablespoons
- ½ cup granulated sugar
- ¼ cup dark brown sugar packed
- 1 egg large
- 1 cup plain low-fat yogurt or Greek yogurt
- 1 cup whole wheat flour spooned into measuring cup and leveled off
- 1 cup all-purpose flour spooned into measuring cup and leveled off
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon cloves ground
- 2 cups baking apples you'll need 2 large apples, peeled, cored, and finely chopped
For Topping
- 6 tablespoons dark brown sugar packed
Instructions
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin pan with butter or spray with non-stick cooking spray.
- In the bowl of an electric mixer, beat together the butter, granulated sugar and brown sugar until fluffy, 1 to 2 minutes. Scrape down the sides of the bowl with a rubber spatula.
- Add the egg and mix well, stopping to scrape the bowl if necessary.
- Beat in the yogurt. The batter will look grainy.
- Add the flours, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Beat on low speed until just combined. The batter will be very thick.
- Add the chopped apples and mix until just combined. Do not over-mix.
- Use an ice-cream scooper or large spoon to divide the batter evenly among the prepared muffin cups. The cups should be full. Sprinkle the 6 tablespoons of brown sugar evenly over top.
- Bake the muffins for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven, cool them for 5 minutes in the pan, then turn them out onto a rack to finish cooling completely.
- Freezer-Friendly Instructions:The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F (175°C) oven until warm.
Nutrition Information
Nutrition Facts
Serving: 12 muffins
Amount Per Serving
Calories 221
% Daily Value*
| Serving | 1g | |
| Calories | 221kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 37mg | 12% |
| Sodium | 207mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.