Typically, most muffins you find in bakeries are cupcakes in disguise, relying heavily on oil, butter, and cups of sugar for their sweetness. When I’m craving a healthier muffin, I like to make them at home. These applesauce muffins and healthy apple muffins are two other favorites I often turn to. These homemade apple pie muffins are soft, fluffy, and full of good-for-you ingredients like whole oats and fresh apples. In lieu of butter and oil, I use yogurt and applesauce to give the muffins some moisture. What I love most about these muffins is that they are SKY HIGH. It’s taken some practice, but I finally found a few tricks to bake up mile high, fluffy muffins—no more flat muffins here. How to bake high-domed, fluffy muffins:
You need a very, very thick batter. Much thicker than cake or cupcake batter—you want “spoonable” batter, not “pourable.” Do not over-mix the batter. This will create tough + flat muffins. Fill muffin pan cups all the way to the top, even a bit higher. Filling only 1/2 or 2/3 of the way to the top is not enough batter to produce a high-domed muffin. Start off with a very oven hot temperature, then lower it down. Doing this lifts the muffin top up quickly and creates a tall crust. Typically, muffins are baked at 350F – 375F the whole time, but set the oven to 425F initially, then bring back down to 350F or 375F.
I also love these apple muffins with blackberries and apples. Replace 1 cup of the apples with 1 cup of fresh or frozen blackberries. In the pictured apple blackberry muffins below, I skipped the oat streusel made with butter and simply mixed 3 Tablespoons of oats + 1 Tablespoon brown sugar. Sprinkle that over each muffin before baking.
More Muffins
Blueberry Muffins Banana Muffins Pumpkin Muffins Lemon Poppy Seed Muffins Bran Muffins
