Description
These cinnamon apple muffins are moist, tender, and bursting with spiced apple flavor. Featuring a crumbly cinnamon crumble topping and a lightly sweetened powdered sugar glaze, they make a delightful breakfast treat or snack. Made with a blend of all-purpose, whole wheat, and almond flours, and naturally sweetened with applesauce and cane sugar, these muffins bring warmth and comfort in every bite.
Ingredients
Scale
Crumble Topping
- ½ cup all-purpose flour (spooned and leveled)
- ⅓ cup brown sugar
- ¼ teaspoon cinnamon
- ¼ cup soft coconut oil
Muffins
- ¾ cup plus 2 tablespoons all-purpose flour (spooned and leveled)
- ¾ cup whole wheat flour (spooned and leveled)
- ½ cup plus 2 tablespoons almond flour (spooned and leveled)
- 1 tablespoon baking powder
- 2 teaspoons apple pie spice
- ½ teaspoon sea salt
- ½ cup unsweetened almond milk
- ½ cup unsweetened applesauce
- ½ cup cane sugar
- ¼ cup avocado oil (or another neutral oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups peeled and diced apple
Glaze
- ¾ cup powdered sugar
- 1 to 1½ tablespoons unsweetened almond milk
Instructions
- Preheat and Prepare Muffin Tin: Preheat the oven to 400°F (204°C) and grease a 12-cup muffin tin to ensure the muffins don’t stick.
- Make the Crumble Topping: In a medium bowl, whisk together ½ cup all-purpose flour, brown sugar, and cinnamon. Add the soft coconut oil and use a spatula to combine until the mixture is crumbly and no dry flour remains; avoid overmixing to keep a good crumb texture.
- Mix Dry Ingredients for Muffins: In a large bowl, whisk together the remaining ¾ cup plus 2 tablespoons all-purpose flour, whole wheat flour, almond flour, baking powder, apple pie spice, and sea salt to distribute the leavening and seasonings evenly.
- Mix Wet Ingredients: In a separate medium bowl, vigorously whisk unsweetened almond milk, unsweetened applesauce, cane sugar, avocado oil, eggs, and vanilla extract until smooth and combined.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and stir just until combined; then gently fold in the peeled and diced apples. Be careful not to overmix to keep the muffins tender.
- Fill Muffin Cups and Add Topping: Use a ⅓-cup measuring cup to scoop batter evenly into the prepared muffin tin. Sprinkle the crumble topping generously over each muffin.
- Bake Muffins: Bake in the preheated oven for 17 to 22 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar and 1 tablespoon almond milk until smooth. Add more almond milk, one teaspoon at a time, if the glaze is too thick, until it reaches a drizzleable consistency.
- Glaze the Muffins: Once the muffins are completely cooled, drizzle the glaze over the top for a sweet finishing touch.
Notes
- These muffins are delicious with or without the crumble topping and glaze, so feel free to skip those for a less sweet option.
- Be careful not to overmix the batter to keep the muffins tender and moist.
- You can substitute the apple pie spice with a mix of ground cinnamon, nutmeg, and cloves if you don’t have it on hand.
- Using diced peeled apples ensures a tender bite without apple skin texture in the muffins.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
