Apple-Cinnamon Muffins
By Rebeccah MarstersPublished on October 7, 2015
Time
1¼ hours
Yield
Makes 12 muffins
Ingredients
Topping
2 tablespoons granulated sugar 2 tablespoons packed brown sugar ¼ teaspoon ground cinnamonMuffins
2 tablespoons unsalted butter, plus 4 tablespoons melted2 Granny Smith apples (6 ½ ounces each), peeled, cored, and cut into ¼-inch pieces (3 cups)2 tablespoons packed brown sugar ¾ teaspoon ground cinnamon 2 ½ cups (12 ½ ounces/354 grams) all-purpose flour 2 ½ teaspoons baking powder ¼ teaspoon baking soda 1 ¼ teaspoons salt 1 cup (7 ounces/198 grams) granulated sugar 2 large eggs ¼ cup vegetable oil ½ cup apple cider ½ cup plain whole-milk yogurt 1 teaspoon vanilla extractBefore You Begin
Do not substitute apple juice for the apple cider. Make sure to spray the muffin tin thoroughly, inside the cups and on top.
Instructions
- Using your fingers, combine granulated sugar, brown sugar, and cinnamon in bowl. Cover and set aside.
- Adjust oven rack to upper-middle position and heat oven to 400 degrees. Spray 12-cup muffin tin generously with vegetable oil spray. Melt 2 tablespoons butter in 12-inch skillet over medium-high heat. Add apples, brown sugar, and 1/4 teaspoon cinnamon. Cook, stirring often, until moisture has completely evaporated and apples are well browned, about 9 minutes. Remove pan from heat and let cool for 10 minutes.
- Meanwhile, whisk flour, baking powder, baking soda, salt, and remaining 1/2 teaspoon cinnamon together in large bowl. Whisk granulated sugar, eggs, oil, and remaining 4 tablespoons melted butter together in separate bowl until thick and homogeneous, about 30 seconds. Whisk cider, yogurt, and vanilla into sugar mixture until combined.
- Fold sugar mixture and cooled apples into flour mixture until just combined. Using greased 1/3-cup dry measuring cup, divide batter evenly among prepared muffin cups (cups will be filled to rim); sprinkle muffin tops evenly with topping.
- Bake until golden brown and toothpick inserted in center comes out with few crumbs attached, 18 to 22 minutes, rotating muffin tin halfway through baking. Let muffins cool in muffin tin on wire rack for 10 minutes. Remove muffins from tin to wire rack and let cool for 5 minutes longer. Serve.
for the topping
for the muffins
Time
1¼ hoursYield
Makes 12 muffinsIngredients
Topping
2 tablespoons granulated sugar
2 tablespoons packed brown sugar
¼ teaspoon ground cinnamon
Muffins
2 tablespoons unsalted butter, plus 4 tablespoons melted
2 Granny Smith apples (6 ½ ounces each), peeled, cored, and cut into ¼-inch pieces (3 cups)
2 tablespoons packed brown sugar
¾ teaspoon ground cinnamon
2 ½ cups (12 ½ ounces/354 grams) all-purpose flour
2 ½ teaspoons baking powder
¼ teaspoon baking soda
1 ¼ teaspoons salt
1 cup (7 ounces/198 grams) granulated sugar
2 large eggs
¼ cup vegetable oil
½ cup apple cider
½ cup plain whole-milk yogurt
1 teaspoon vanilla extract
Test Kitchen Techniques
Ingredients
Topping
2 tablespoons granulated sugar
2 tablespoons packed brown sugar
¼ teaspoon ground cinnamon
Muffins
2 tablespoons unsalted butter, plus 4 tablespoons melted
2 Granny Smith apples (6 ½ ounces each), peeled, cored, and cut into ¼-inch pieces (3 cups)
2 tablespoons packed brown sugar
¾ teaspoon ground cinnamon
2 ½ cups (12 ½ ounces/354 grams) all-purpose flour
2 ½ teaspoons baking powder
¼ teaspoon baking soda
1 ¼ teaspoons salt
1 cup (7 ounces/198 grams) granulated sugar
2 large eggs
¼ cup vegetable oil
½ cup apple cider
½ cup plain whole-milk yogurt
1 teaspoon vanilla extract
Test Kitchen Techniques
Ingredients
Topping
2 tablespoons granulated sugar
2 tablespoons packed brown sugar
¼ teaspoon ground cinnamon
Muffins
2 tablespoons unsalted butter, plus 4 tablespoons melted
2 Granny Smith apples (6 ½ ounces each), peeled, cored, and cut into ¼-inch pieces (3 cups)
2 tablespoons packed brown sugar
¾ teaspoon ground cinnamon
2 ½ cups (12 ½ ounces/354 grams) all-purpose flour
2 ½ teaspoons baking powder
¼ teaspoon baking soda
1 ¼ teaspoons salt
1 cup (7 ounces/198 grams) granulated sugar
2 large eggs
¼ cup vegetable oil
½ cup apple cider
½ cup plain whole-milk yogurt
1 teaspoon vanilla extract
Test Kitchen Techniques
Why This Recipe Works
The key to building big apple flavor in a tender muffin lies in the technique. We found that sautéing chopped Granny Smith apples in butter with brown sugar and cinnamon concentrated the sweet apple flavor and evaporated the excess moisture that would have made the muffins wet and gummy. Replacing traditional buttermilk with a combination of apple cider and plain yogurt added more apple flavor and tang with less moisture to sog out the muffins. For a finishing touch, we added a crunchy topping of cinnamon sugar.
Before You Begin
Do not substitute apple juice for the apple cider. Make sure to spray the muffin tin thoroughly, inside the cups and on top.
Instructions
- Using your fingers, combine granulated sugar, brown sugar, and cinnamon in bowl. Cover and set aside.
- Adjust oven rack to upper-middle position and heat oven to 400 degrees. Spray 12-cup muffin tin generously with vegetable oil spray. Melt 2 tablespoons butter in 12-inch skillet over medium-high heat. Add apples, brown sugar, and 1/4 teaspoon cinnamon. Cook, stirring often, until moisture has completely evaporated and apples are well browned, about 9 minutes. Remove pan from heat and let cool for 10 minutes.
- Meanwhile, whisk flour, baking powder, baking soda, salt, and remaining 1/2 teaspoon cinnamon together in large bowl. Whisk granulated sugar, eggs, oil, and remaining 4 tablespoons melted butter together in separate bowl until thick and homogeneous, about 30 seconds. Whisk cider, yogurt, and vanilla into sugar mixture until combined.
- Fold sugar mixture and cooled apples into flour mixture until just combined. Using greased 1/3-cup dry measuring cup, divide batter evenly among prepared muffin cups (cups will be filled to rim); sprinkle muffin tops evenly with topping.
- Bake until golden brown and toothpick inserted in center comes out with few crumbs attached, 18 to 22 minutes, rotating muffin tin halfway through baking. Let muffins cool in muffin tin on wire rack for 10 minutes. Remove muffins from tin to wire rack and let cool for 5 minutes longer. Serve.
for the topping
for the muffins
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