I really don’t like it when things like cookies, brownies, cupcakes, muffins, etc. come in small portions. I guess it’s because I always feel like it’s too hard to keep track of what I’m eating that way. I obviously will want more than one bite-size cookie or mini muffin, but then how many equal a regular size? At what point due I end up overeating by munching on minis? It just seems so much easier to eat one of whatever it is and have that one thing be a nice size so you feel like you’re getting your fair share. That’s why when it comes to muffins, I really like my muffins to be nice and tall, on the bigger side.
When I saw the recipe for these big, beautiful muffins, I knew that’s what I was going to make. Let me tell you, they did not disappoint. Make one batch of these muffins, and you’ll end up with 12 perfectly sized (in my opinion), puffy topped muffins. What I learned is that baking powder gives muffins their nice rise, so if you want tall muffins, you’ve got to make sure you use baking powder, not just baking soda. In addition to being so aptly sized, these muffins are moist but have a nice exterior that really seals the moisture inside and gives the muffin that characteristic look that bakeries are so good at producing.
I used homegrown fuji apples for this recipe and added cinnamon because the two just go hand in hand. I also wanted to added a streusel topping just to give myself a little something to look forward to come breakfast, but I didn’t want to end up adding a ton of extra calories and way too much sweetness to each muffin, so I put together a really light streusel. It was just enough to make these muffins special and give them a pretty finish without overdoing it.
I actually adapted this recipe two different ways… see my next post for the second version. In the meantime, try these out; it’s a tasty way to use up a few apples and have a breakfast ready on-the-go.
Cinnamon Apple Muffins with a Light Streusel Topping
Adapted from The Best Recipe
(makes 12 large muffins)
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons cinnamon
10 tablespoons butter, softened (1 stick plus 2 tablespoons)
½ cup granulated sugar
½ cup brown sugar
1 teaspoon vanilla extract
1 ½ cups plain yogurt (I used non-fat Greek)
2 cups apples, chopped (about 2 medium-large, 1 small)
1 tablespoon old-fashioned oats
1 tablespoon all-purpose flour
2 teaspoons brown sugar
½ teaspoon cinnamon
½ tablespoon butter, softened
Oven Temperature: 375 F
1. In a large bowl, lightly whisk the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
2. In the bowl of a stand mixer, beat together the butter and sugar for 2-3 minutes on high, until light and fluffy. Add eggs one at a time, beating for another 1 ½ minutes or so total. Add vanilla and beat to combine.
3. Add about ⅓ of the yogurt, followed by ⅓ of the flour mixture, stirring at low speed between each addition. Repeat this step two more times to incorporate all of the yogurt and dry ingredients. Finally, stir in the chopped apples by hand.
4. Spoon the muffin batter into 12 greased muffin cups. Each cup should be filled completely – we want big muffins!
5. In a small bowl, use a fork to mix together the oats, flour, brown sugar, cinnamon, and softened butter for the streusel topping. Try to really smash the butter in to make the mixture get a little moist and clumpy. Lightly sprinkle a bit of the topping onto each muffin.
6. Bake the muffins in the preheated oven for 25-30 minutes, making sure that a toothpick inserted into the center comes out clean when done. Allow to cool in the muffin tin for at least 10 minutes before transferring to a wire rack to cool completely.