Apples, as we all know, are among the most nutrient-dense fruits. An apple a day keeps the doctor away: especially when eaten with the skin, it contains a high level of antioxidants that fight free radical damage, fiber, and good carbs, as well as a variety of vitamins and minerals. Apple pectin is also known to help lower cholesterol, keep blood pressure in check, and is a good source of natural sugar. They’re also low in fat and sodium, of course.
Although nutritious, eating apples over and over again can become tedious. This recipe for sweet and tart apple muffins is a non-traditional, all-natural dessert made with healthy ingredients. It’s a tasty treat for your sweet tooth and a healthy dessert option with apples as the main attraction. If you like sweet tart apple muffins, keep reading for the recipe!
Sweet Tart Apple Muffin Recipe
Treat your taste buds to these natural sweet-tart apple muffins with this super simple and light recipe. These are articulated tips for making a perfect cinnamon-rich tart apple muffin, from ingredients to step-by-step instructions and additional tips.
Ingredients You Need For Crumb Topping
- 1/3 cup (67g) of packed light or dark brown sugar
- 1 Tablespoon (15g) of granulated sugar
- 1 Teaspoon of ground cinnamon
- 1/4 cup (60g) of unsalted butter, melted
- 2/3 cup (84g) of all-purpose flour spooned and leveled
Ingredients You Need For Muffins
- 1 and 3/4 cups (219g) of all-purpose flour spooned and leveled
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of salt
- 1/2 cup (115g) of unsalted butter, softened to room temperature
- 1/2 cup (100g) of packed light or dark brown sugar
- 1/4 cup (50g) of granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup (120g) of yogurt or sour cream, at room temperature
- 2 teaspoons of pure vanilla extract
- 1/4 cup (60ml) room temperature milk of your choice
- 1 and 1/2 cups (180g) peeled & chopped apples (1/2-inch chunks; you need about 2 medium apples)
Ingredients You Need For Vanilla Icing (Optional)
- 1 cup (120g) of confectioners’ sugar
- 3 Tablespoons (45ml) of heavy cream (or milk for a thinner consistency)
- 1/2 teaspoon pure vanilla extract
How to Make It
- Heat the oven to 425°F (218°C). Spray or line a 12-count muffin pan with nonstick cooking spray. This recipe makes up to 14 muffins, so you may need a second pan, though you can always bake in batches with just one pan. Place aside.
- To make the crumb topping, combine the brown sugar, granulated sugar, and cinnamon in a medium mixing bowl. Stir in the melted butter, followed by the flour with a fork. Do not over-mix the mixture and keep it in large crumbles. Over-mixing will result in a thick paste. Set aside the topping.
- To make the muffins, combine the flour, baking soda, baking powder, cinnamon, and salt in a large mixing bowl. Set aside some time.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed for 2 minutes, or until smooth and creamy. As needed, scrape down the sides and bottom of the bowl. Combine the eggs, yogurt, and vanilla extract in a mixing bowl. 1 minute on medium speed, then 1 minute on high speed, until the mixture, is combined and mostly creamy. Also, it’s fine if it looks a little curdled. As needed, scrape down the sides and bottom of the bowl. Add the dry ingredients and milk to the wet ingredients while the mixer is running on low speed, and beat until no flour pockets remain. Mix in the apples.
- Distribute the batter evenly among the cups or liners, making sure each one is full. Each one should be topped with crumble, and you should lightly press it down to ensure it sticks.
- Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F (177°C) while the muffins are still in the oven. Bake for 15-18 minutes more, or until a toothpick inserted into the center comes out clean. The total baking time for these muffins is 20-23 minutes. Allow the muffins to cool for 5 minutes in the muffin pan before transferring them to a wire rack to cool further.
- Prepare the icing: Mix all of the ingredients for the icing using a whisk, then drizzle it over the muffins while they are still warm or after they have cooled.
Jumbo Muffin Pan Instruction
Bake for 5 minutes at 425°F, then reduce to 350°F for 22-25 minutes, for a total time of 27-30 minutes. This recipe yields approximately 6 muffins.
Mini Muffins Pan Instruction
Bake for 12-14 minutes at 350°F. Makes approximately 36-40.
Muffins can be frozen baked and cooled for up to 3 months. It’s best to freeze the muffins without the icing and then add it after they’ve thawed and before serving. It’s fine to freeze them with the icing on, but the muffins taste better with fresh icing. Before icing or serving, thaw the muffins in the refrigerator or at room temperature.
Useful Tips for Baking Your Tart Apple Muffin
- Commercial vendors frequently spray fruits with chemicals, and the toxins remain in their skins. These toxins can sometimes make their way into the fruit. As a result, always use organic and fresh apples.
- When you are making the batter, use measuring tools that have a high level of precision so that you can achieve an excellent texture.
- Due to the high fiber content, including oat bran in the recipe can assist in maintaining healthy cholesterol levels in the body.
This is the only recipe you’ll ever need for tart apple muffins. The muffins are moist throughout and have a delicious apple flavor. This delectable treat will be the next irresistible dessert served at the table.