Thursday, September 3, 2015

Apple Cinnamon Muffins

When I find a recipe online that I really like -- but then end up making several modifications -- I like to post it here so that I can easily find it again, along with the method I used to change it. In this case, I found this tasty muffin recipe, then cobbled together some of the commenters' suggestions to make them healthier. This was a great find to use up the giant bag of apples we have from apple-picking two weeks ago.

Apple Cinnamon Muffins

1 cup whole wheat flour
1 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 Tbsp cinnamon
1/4 cup butter at room temperature*
1/4 cup applesauce
1/2 cup white sugar
1/4 cup brown sugar
1 egg
1 cup plain Greek yogurt
2 medium or 3 small apples, peeled, cored, and finely chopped (I used Fujis)

*If you want to remove all the butter, then increase the applesauce to 1/2 cup, but I think the taste and texture improve with at least some butter.

Preheat oven to 450 F. In a medium bowl, stir together the flours, baking powder, baking soda and cinnamon. 

In a large bowl or standing mixer, cream the butter and sugars. Add the applesauce. Add the egg and beat fully (mine looked oddly separated here). Mix in the yogurt. Then stir in the flour mixture gently (the batter will be thick).  Fold in the apples.

Scoop the batter into 12 muffin cup liners. I was able to get 24 mini-muffins and 4 large ones out of this batter, If you want, sprinkle a little extra brown sugar on top. Bake at 450 F for 10 minutes, then turn the oven down to 400 F and bake for another 12 minutes. Let the muffins cool a little in their tins before transferring to a wire rack to cool completely. (For mini-muffins, I did 450 for 8 minutes and 400 for 10 minutes). 

The kids liked these. I found them tastier warmed up. Next time I'll add walnuts.