Description
These moist and tender Apple Muffins are bursting with warm apple pie spice and chunks of fresh apple, topped with a crunchy cinnamon crumble and a sweet glaze. Perfect for a cozy breakfast or snack, they combine wholesome flours with a blend of natural sweeteners and oils for a flavorful treat that’s both comforting and satisfying.
Ingredients
Scale
Crumble Topping
- ½ cup all-purpose flour (spooned and leveled)
- ⅓ cup brown sugar
- ¼ teaspoon cinnamon
- ¼ cup soft coconut oil
Muffins
- 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 Muffin Tin: Preheat your 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 the ½ cup all-purpose flour, brown sugar, and cinnamon. Add the soft coconut oil and mix gently with a spatula until crumbly and no dry flour remains. Be careful not to overmix to maintain the desired crumbly texture.
- Mix Dry Ingredients for Muffins: In a large bowl, whisk together the remaining all-purpose flour (¾ cup plus 2 tablespoons), whole wheat flour, almond flour, baking powder, apple pie spice, and salt ensuring an even distribution of ingredients.
- Mix Wet Ingredients: In a separate medium bowl, vigorously whisk together the almond milk, applesauce, cane sugar, avocado oil, eggs, and vanilla extract until fully combined and smooth.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Then, fold in the peeled and diced apples carefully to distribute them without overmixing the batter.
- Fill Muffin Tin and Add Topping: Using a ⅓-cup measuring cup, scoop the batter evenly into the prepared muffin cups. Sprinkle the crumble topping evenly over each muffin before baking.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 17 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and let muffins cool in the tin for about 10 minutes.
- Cool Muffins Completely: Transfer the muffins to a wire rack and allow them to cool completely before glazing.
- Make the Glaze: In a small bowl, whisk together the powdered sugar and 1 tablespoon almond milk until smooth. If the glaze is too thick, add more almond milk, one teaspoon at a time, to achieve a drizzle-consistency.
- Glaze the Muffins: Drizzle the glaze over the cooled muffins evenly and allow it to set before serving.
Notes
- These cinnamon apple muffins are moist, tender, and packed with spiced apple flavor.
- The crumble topping and glaze add sweetness and texture but can be omitted for a less sweet option.
- Use freshly peeled and diced apples for the best texture and flavor.
- Ensure not to overmix the batter to keep the muffins light and fluffy.
- 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: 240 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 40 mg
