I’ve always been a big breakfast fan. In fact, I will more than likely choose any kind of breakfast – or brunch – that is offered on a menu if a restaurant is serving this morning meal, no matter the time of day. I’m all about the sweet, the savory and the in between. Because they are all delicious.
So one lazy Saturday a few months ago, I was inspired. I hadn’t had an apple pie in a long time, but we needed to eat breakfast. So what did I do? Create a recipe that allowed me to enjoy the best of both worlds.
If you’re looking for something healthy, this probably isn’t the recipe for you. BUT I will say that the applesauce and yogurt make it healthier than it might have been if made with butter. It’s all about the little things, right? And if you wanted to jazz it up, I bet whole wheat flour would work here. And I bet you could cut down on some of the sugar, too.
This recipe starts out with a few different bowls. Yes, I know that sounds excessive, but it’s really important to keep the dry ingredients and the wet ingredients separate until they need to be mixed together. Trust me on this one. The extra dishwashing WILL be worth it.
First, chop up the apples. Slice them finely because nobody wants a huge hunk of apple in their muffin. (I learned this the hard way.) Mix these with a little bit of flour – so they don’t sink to the bottom of your muffins – and some lemon juice – so they don’t brown. Set aside.
Then you’ll whisk the dry ingredients together in a large bowl. This will include the flour, baking powder, salt, cinnamon. (Tip: Make this bowl the biggest one, as everything will eventually be mixed into this bowl.)
Then you’ll whisk the wet ingredients together, starting with the applesauce and sugar. Once those are mixed together thoroughly, stir in the rest of the wet ingredients. These include the eggs, vanilla extract, water and yogurt.
In a tiny bowl, mix the oats, teaspoons of granulated sugar and brown sugar and the half teaspoon of cinnamon together. This will become the topping for the muffins.
And then once you’ve got all these ingredients going in their separate bowls, pour the wet ingredients into the dry ones. It’ll look a little something like below:
And then once the wet ingredients are incorporated into the dry ones, you’ll toss in those apples and stir them until they are just mixed.
Use an ice cream scoop (or a measuring cup of your choosing) to dollop the batter into your greased and/or lined cupcake tin. Top with the oat-cinnamon-sugar mixture and pop in the oven for about 10 minutes.
They’ll come out looking like this.
And then you’ll take a huge bite and be reminded of your childhood and apple pie at your grandmother’s house. And then you’ll realize you are eating breakfast. And then? You will (hopefully) be happy.
Apple Pie Muffins make for a summery sweet breakfast that is reminiscent of grandma's apple pie... without having to whip up an apple pie in the process. Chopped apples are tossed in lemon juice and flour. Applesauce, brown sugar and granulated sugar are whisked together, then the dry ingredients - flour, baking powder, salt and cinnamon - are mixed into the wet ingredients. The apples are added to the batter, then the muffins are topped with an oat streusel and baked to create fluffy, apple-filled muffins.
- 3 medium Granny Smith apples, diced (about 2 ½ cups)
- ½ cup unsweetened applesauce
- 2 cups unbleached all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ¾ teaspoon ground cinnamon
- ¾ cup dark brown sugar
- ¼ cup granulated sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 2/3 cup water
- 1/3 cup plain non-fat yogurt
- 3 tablespoons old-fashioned oats
- 1 teaspoon granulated sugar
- 1 teaspoon dark brown sugar
- ½ teaspoon ground cinnamon
- Preheat the oven to 375°F. Place muffin liners in a muffin baking dish, and spritz with nonstick cooking spray. Set aside.
- Dice apples in quarter inch sections. The thinner, the better. Mix with one tablespoon of flour and 3 teaspoons of lemon juice so they do not brown.
- Mix the applesauce and sugars together until combined.
- Mix the dry ingredients - flour, baking powder, salt, cinnamon - in a separate bowl.
- In the bowl with the applesauce and sugar, stir in the rest of the wet ingredients and whip together until combined.
- In a small separate bowl, mix the oats, teaspoons of granulated sugar and brown sugar and the half teaspoon of cinnamon together. This will become the topping for the muffins.
- Mix the wet ingredients in with the dry ingredients, stirring until just barely mixed.
- Pour the chopped apples into the batter and stir until the apples and just coated with the batter.
- Spoon batter into muffin tins and top with the oat-sugar-cinnamon mixture.
- Bake for 15-20 minutes or until the tops of the muffins are browned and an inserted toothpick comes out clean.
- Let cool for 5 minutes and then enjoy!
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Amount Per Serving: Calories: 126Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 21mgSodium: 114mgCarbohydrates: 27gFiber: 1gSugar: 14gProtein: 3g
Nutrition facts are an estimate and not guaranteed to be accurate.
Happy breakfast, friends!