Apple Cinnamon muffins a wonderful way to fill the kitchen with wonderful aromas. These muffins are full of diced fresh apple and those lovely autumn spices- cinnamon and nutmeg. I wanted to marry up the amazing taste of apple pie with the satisfying bite of muffin without the overwhelming sweetness of a dessert and I think it hit it with this recipe.
Muffins take such a short time to mix together that they really are a great way to have breakfast ready to go on short notice. At our home, muffins are also a favourite after work snack. They are my go-to for warding off that growling tummy as I am trying to prepare dinner. With little sugar and fat these muffins will make your snack habits almost guilt-free.
With a little of sprinkle of sanding sugar on top you will be able to entice your little ones to devour these gems for breakfast. Add a chunk of cheddar cheese and you will have a packed lunch any student would appreciate. Making a batch of muffins at night will make light work of your weekday mornings. Now that the hours of daylight are getting shorter and the days are getting colder it is harder to feel energized .If you are anything like me this time of year it really takes an effort to put down my laptop and get off the sofa where I was nice and cozy under my quilt to go to the kitchen. But you and I will both be glad we did on because those dark early mornings keep coming, like it or not!
- ¼ cup butter melted
- ¼ cup canola oil
- ½ cup granulated sugar
- 1 large egg
- 1 cup plain yogurt
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Heaping ¼ teaspoon salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 2 cups cored and finely chopped baking apples (you'll need 2 large apples)
- For Topping
- 2 tbsp brown sugar or turbinado sugar
- Preheat the oven to 375°F. Grease a 12-cup muffin pan with butter or spray with non-stick cooking spray.
- In the large beat together the butter, oil, and sugar with a wooden spoon until fluffy, 1-2 minutes.
- Add the egg and mix well.
- Mix in the yogurt.
- In a separate bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves.
- Add flour mixture and apples to yogurt mixture and stir until just combined. The batter will be very thick. Do not over-mix.
- Use large spoon to divide the batter evenly among the prepared muffin cups. The cups should be full. Sprinkle the 2 tablespoons of sugar evenly over top.
- Bake the muffins for 20 to 22 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.