When I want to bake something to have around the house to snack on, I want that something to be these muffins. These things will make you happy. They are low-fat, incredibly moist, and while they have a perfect fall flavor, they are light enough for snacking on all year around.
The recipe calls for plain yogurt (non-greek). You can use non-fat yogurt, but whole fat yogurt really makes these moist. And keep those apple chunks on the larger side – otherwise they tent to get more mushy than is pleasing.
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup turbinado sugar
- 1/4 cup dark brown sugar, packed
- 1 Large organic, free-range egg
- 1 cup organic plain yogurt (not Greek-style)
- 1 1/2 cup organic whole wheat flour
- 1/2 cup organic whole wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 cups peeled, cored and chopped baking apples (2 large apples)
- Fresh zest from 1 orange
- Preheat the oven to 375°F. Grease a 12-cup muffin pan.
- Beat together the butter, granulated sugar and brown sugar until fluffy, 1-2 minutes. Scrape down the sides of the bowl with a rubber spatula
- Add Eggs, mix well
- Beat in yogurt
- Add the flours, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Beat on low speed until just combined
- Add apples until just combined
- Divide batter in to muffin pan, between 12 muffins. Sprinkle with 2 tbsp brown sugar and 2 tbsp orange zest.
- Bake for 25-30 minutes.
What are your favorite go-to muffins?
Get inspiration by more great recipes here!