Description
These moist and tender apple muffins are bursting with warm spiced apple flavor, enriched by a cinnamon crumble topping and a delicate powdered sugar glaze. Made with a blend of all-purpose, whole wheat, and almond flours, plus natural sweeteners like unsweetened applesauce and cane sugar, these muffins offer a wholesome, flavorful breakfast or snack option.
Ingredients
Scale
Crumble Topping
- ½ cup all-purpose flour (spooned and leveled)
- ⅓ cup brown sugar
- ¼ teaspoon cinnamon
- ¼ cup soft coconut oil
Muffin Batter
- ¾ cup plus 2 tablespoons all-purpose flour (spooned and leveled)
- ¾ cup whole wheat flour (spooned and leveled)
- ½ cup plus 2 tablespoons almond flour (spooned and leveled)
- 1 tablespoon baking powder
- 2 teaspoons apple pie spice
- ½ teaspoon sea salt
- ½ cup unsweetened almond milk
- ½ cup unsweetened applesauce
- ½ cup cane sugar
- ¼ cup avocado oil (or another neutral oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups peeled and diced apple
Glaze
- ¾ cup powdered sugar
- 1 to 1½ tablespoons unsweetened almond milk
Instructions
- Preheat and Prepare Pan: Preheat the oven to 400°F (204°C) and grease a 12-cup muffin tin to prevent sticking.
- Make the Crumble Topping: In a medium bowl, whisk together ½ cup flour, brown sugar, and cinnamon. Add soft coconut oil and stir with a spatula until the mixture is crumbly with no dry flour remaining. Avoid overmixing to keep a crumbly texture.
- Combine Dry Ingredients for Muffins: In a large bowl, whisk the all-purpose flour (¾ cup plus 2 tablespoons), whole wheat flour (¾ cup), almond flour (½ cup plus 2 tablespoons), baking powder, apple pie spice, and sea salt until well blended.
- Mix Wet Ingredients: In a medium bowl, vigorously whisk unsweetened almond milk, unsweetened applesauce, cane sugar, avocado oil, eggs, and vanilla extract until fully combined and smooth.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients bowl and stir until just combined. Gently fold in the peeled, diced apples to distribute them evenly without overmixing the batter.
- Fill Muffin Cups: Use a ⅓-cup measuring cup to evenly portion the batter into the prepared muffin tin cups. Sprinkle the prepared crumble topping evenly over each muffin batter portion.
- Bake Muffins: Bake the muffins in the preheated oven for 17 to 22 minutes, or until a toothpick inserted in the center comes out clean. After baking, cool the muffins in the tin for 10 minutes, then transfer them to a wire rack to cool completely.
- Make the Glaze: In a small bowl, whisk together powdered sugar and 1 tablespoon of unsweetened almond milk until smooth. Add extra almond milk a teaspoon at a time if needed to reach a drizzleable consistency.
- Glaze the Muffins: Drizzle the glaze over the cooled muffins evenly and let it set before serving.
Notes
- These cinnamon apple muffins are moist, tender, and packed with warm spiced apple flavor.
- The crumble topping adds a delightful texture and sweetness but can be omitted if you prefer a less sweet option.
- The glaze is optional but adds a lovely touch of sweetness and presentation.
- Try using different apple varieties for varied flavor profiles, such as Granny Smith for tartness or Fuji for sweetness.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
