Spiced Apple Crisp Muffins with Applesauce (Extra Moist!)

Course: Breakfast

Cuisine: American

Prep Time: 20

Cook Time: 25

Cool in pan: 15

Total Time: 1

Servings: muffins

Calories: 134kcal

Author: Marvellina

Moist and warmly spiced apple crisp muffins made with applesauce, diced apples, and no added oil. Lower sugar, flavorful, and perfect for breakfast, to accompany your afternoon tea or coffee, or as an afterschool snack!

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US Customary - Metric

Ingredients

For the crisp topping:

45 g rolled oats
47 g all-purpose flour
25 g brown sugar
⅛ tsp ground cinnamon
⅛ tsp ground cardamom
⅛ tsp fine sea salt

For the muffin:

360 g apples from 2-3 large apples.
¾ tsp lemon juice
¼ tsp freshly ground black pepper
½ tsp ground cinnamon
¼ tsp ground cardamom
⅛ tsp ground nutmeg
188 g all-purpose flour
75 g sugar
¾ Tbsp baking powder
¼ tsp fine sea salt

Instructions

Preheat the oven to 375 F (190 C) for conventional oven. For a convection oven, please lower the temperature by 20 F/ 15 C. Line the muffin pan with paper liner. I don't use paper liner and brush each well with some oil to prevent sticking

Prepare the crisp:

Combine the oats, flour, brown sugar, cinnamon, cardamon, and salt in a bowl. Add the melted butter and use a fork to stir to combine. It should form some small and large crumbles. Put this in the fridge to let it chill while you prepare the rest. This help to keep the shape of the crisp during baking

Prepare the apples:

The weight of the apples is for peeled and cored apples. Cut into small dice pieces
Toss the diced apples with lemon juice followed by ground black pepper, ground cinnamon, ground cardamom, and nutmeg

Prepare the muffin batter:

Get the crisp topping out of the fridge and break up any large clumps with your fingers
Combine applesauce, milk, and vanilla in a bowl. Whisk to combine.
In another large mixing bowl, combine all the flour, sugar, baking powder, and salt. Make a well in the center. Pour in the applesauce mixture and gently fold the dry and wet ingredients using a rubber spatula
Before they are thoroughly combined, add the diced apples in and continue folding until just combined. You shouldn't see any pockets of dry flour mixture. don't overmix the batter
Scoop the batter into the prepared muffin tin, about 2/3 full. Top each one generously with the crisp topping

Bake:

Place the muffin pan in the middle rack and bake for 25 minutes or until a toothpick inserted into the center of the muffin comes out clean with a bit of sticky crumbs is okay, but it shouldn't be wet

Cool down:

Place the muffin pan on top of a cooling rack and let the muffins cool down for 15 minutes. Do not attempt to remove the muffin when they are just out of the oven. They are too soft and may fall apart if you try to do so
After 15 minutes, remove from the pan onto a cooling rack to let them cool down completely. They can be served warm or at room temperature

Nutrition