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.

Joanne Chang
Source: EatingWell Magazine, November/December 2016

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Recipe Summary

total:
1 hr 30 mins
Servings:
20
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Ingredients

Muffin Batter
Crumb Topping

Directions

Instructions Checklist
  • Position racks in upper and lower thirds of oven; preheat to 350 degrees F. Line 20 muffin cups with paper liners.

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  • To prepare batter: Sift 1 3/4 cups flour, baking powder, 2 teaspoons cinnamon, ginger, baking soda, 1/2 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.

Tips

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 (1/2-cup) cups, paper liners

Nutrition Facts

220 calories; protein 4g 8% DV; carbohydrates 29.2g 9% DV; dietary fiber 2.8g 11% DV; sugars 12.4g; fat 10.3g 16% DV; saturated fat 6.1g 31% DV; cholesterol 42.4mg 14% DV; vitamin a iu 261.9IU 5% DV; vitamin c 1.1mg 2% DV; folate 6.7mcg 2% DV; calcium 59.6mg 6% DV; iron 2.4mg 14% DV; magnesium 23.9mg 9% DV; potassium 129.5mg 4% DV; sodium 138.1mg 6% DV; thiamin 0.1mg 5% DV; added sugar 6g.

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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Rating: 5 stars
10/13/2017
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! Read More