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Apple Spice Muffins
Apple Spice Muffins
1 Review
From: EatingWell Magazine, November/December 2016
Think of crème fraîche as sour cream's richer, thicker, less-sour sibling. In this healthy muffin recipe, it's the secret ingredient that gives these muffins a light texture and rich flavor. The batter is made with extra spices and tons of sweet fruit, which means you won't notice the minimal amount of white sugar.
- By: Joanne Chang
Ingredients 20 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 20 servings
Nutrition per serving may change if servings are adjusted.
- Muffin Batter
- 1¾ cups white whole-wheat flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon ground cloves
- ⅓ cup granulated sugar
- 8 tablespoons unsalted butter (1 stick), melted and at room temperature
- ½ cup crème fraîche, at room temperature
- ½ cup reduced-fat milk, at room temperature
- 2 large eggs
- 1 tablespoon vanilla extract
- ¾ cup dried cranberries or raisins, divided
- 3½ cups finely chopped peeled Granny Smith apples (2-3 large)
- 1 cup rolled oats
- Crumb Topping
- ¾ cup rolled oats
- ½ cup white whole-wheat flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 4 tablespoons unsalted butter ( ½ stick), melted
- 3 tablespoons honey
- 2 teaspoons vanilla extract
Preparation
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Active
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Ready In
- Position racks in upper and lower thirds of oven; preheat to 350°F. Line 20 muffin cups with paper liners.
- To prepare batter: Sift 1¾ cups flour, baking powder, 2 teaspoons cinnamon, ginger, baking soda, ½ teaspoon salt and cloves into a mixing bowl. Add sugar and 8 tablespoons butter and stir to combine. Add crème fraîche, milk, eggs and 1 tablespoon vanilla; beat on low speed for 10 to 15 seconds. Increase speed to medium-high and beat until light and fluffy, about 20 seconds.
- Chop about half the cranberries (or raisins) into small pieces. Fold all the cranberries (or raisins), apples and 1 cup oats into the batter. Divide the batter among the prepared muffin cups.
- To prepare topping: Mix oats, flour, cinnamon and salt in a medium bowl. Whisk butter, honey and vanilla in a small bowl; drizzle on top of the oat mixture and mix until well incorporated. Top each muffin with some of the crumb topping.
- Bake on the upper and lower racks, rotating top to bottom halfway through, until lightly golden and firm to the touch, 30 to 35 minutes. Let cool in the tins on a wire rack for at least 30 minutes before serving.
- To make ahead: Store individually wrapped for up to 2 days at room temperature or up to 2 weeks in the freezer; defrost overnight at room temperature before serving.
- Equipment: 2 muffin tins with 12 ( ½-cup) cups, paper liners
- Serving size: 1 muffin
- Per serving: 220 calories; 10 g fat(6 g sat); 3 g fiber; 29 g carbohydrates; 4 g protein; 7 mcg folate; 42 mg cholesterol; 12 g sugars; 6 g added sugars; 262 IU vitamin A; 1 mg vitamin C; 60 mg calcium; 2 mg iron; 138 mg sodium; 129 mg potassium
- Carbohydrate Servings: 2
- Exchanges: 1 starch, ½ fruit, ½ other carbohydrate, 2 fat
Reviews 1
October 13, 2017
By: Michelle M.
I am so pleased with this recipe! Only 1/3 c sugar for 20 muffins! If you're looking for a traditional muffin that closely resembles a cupcake then this recipe is not for you. There is very little cakey texture in these because they're chocked full of apples and dried cranberries. If, however, you're looking for a healthier version of a muffin that doesn't call for strange or expensive ingredients but that does go beyond simply using whole-wheat flour, then I think you will be pleased as I was. Delicately sweet from the apples and cranberries with their soft texture matched with a crumble topping. Approved by my picky eaters, too. Definite keeper for me!
