Apple Spice Muffins

There is nothing better on a crisp fall morning than these Apple Spice Muffins. These muffins scream fall with a moist light tender crumb filled with all the fall spices and of course juice chunks of apple. Then topped with a lot of my brown sugar oat crumb topping and a little maple glaze drizzle. These muffins will not disappoint you!

So Fall is finally here! and I am not going to lie I am all about apple and pumpkin everything! give me a pumpkin spice latte and my fall decor and I am a happy girl. So of course my kitchen also has to smell like fall, so bring on the apples and cinnamon! I Just recently went apple picking last weekend... but not only once... twice. I know I told you I'm a bit crazy when it comes to fall. I mean why only go apple picking once when you can go twice? needless to say I have A LOT of apples and I have to use them up. So I am starting with these apple spice muffins. They scream apple flavor and are filled with crisp juicy apples, but not too sweet, making them perfect for your weekend breakfast.

HOW TO MAKE APPLE SPICE MUFFINS

These apple spice muffins are super easy to make. I like to start in the bowl of a stand mixer but you can also use a hand mixer. Whisk your butter, then add your oil and sugar and whisk again. then add your eggs, yogurt, apple cider and whisk. Then in the same bowl add your flour, baking powder, baking soda, salt and all your spices. whisk until evenly combined. Last fold in all your apples! make sure your apples are peeled, cored, and diced small. fill your muffin liners to the top. You could stop here but I like to add a crumb topping to my muffins. So in a small bowl combine your flour, oats, brown sugar, cinnamon and melted butter. Then simple sprinkle a little bit of this mixture on to the top of each muffin. Bake and let cool! (specific baking instructions are below in order to get that perfect tall muffin top). Then i like to add a simple maple glaze for presentation and flavor. in a small bowl whisk together powdered sugar, maple syrup and milk. drizzle a little on each muffin and you are done! Enjoy!

WHAT MAKES MUFFINS RISE

Sometimes it’s tricky to get that high rise muffin without them overflowing or even sinking. But this recipe has a few tricks to follow in order to get that perfect rise. First use the perfect balance of baking soda and baking powder, in this recipe that is 1 tablespoon baking powder and ½ teaspoon of baking soda. My main trick to accomplishing this rise, is to first bake your muffins at a high temperature. This high heat will help your muffins rise quick. Then you lower the oven temperature, to continue to cook the center of your muffins throughout. so I like to start baking my muffins at 425 degrees for 5 minutes then I change the temperature on my oven to 350 and continue to cook for 15 minutes. But DO NOT open the oven while doing this or your muffins will sink! Trust me and keep that door closed! My last tip is to fill your muffin liners to the top. I always use to think I needed to leave a ¼ inch of space so they do not over flow... but thats just not true if you use this temperature trick. But be careful to not add batter over the top of your liner because that will be too much. I also like to bake my muffins on the second rack (towards the top of my oven, not the center) I do this so they bake closer to the heat source...that high heat helps my rise. use these tricks and I promise you will get a perfect rise to your muffins every time!

HOW TO STORE MUFFINS

I recommend storing your muffins in an air tight container in the fridge and they should last about 5 days. But I am a fan of freshly baked muffins over next day muffins. so if I am not baking these for a crowd of people, but just myself... then I like to divide my batter and crumb topping in half storing half of it in the fridge. I bake the first half (about 9 muffins) first, which lasts me a couple of days. Then I bake the rest a few days later. If I plan on baking the second half a week or more later then I like to freeze my batter.

APPLE SPICE MUFFINS INGREDIENTS/ SUBSTITUTIONS

Honey Crisp Apples. So my all time favorite apple to bake with is honey crisp because it is the perfect balance of sweet and tart. but you can substitute this for any baking apple you desire like Granny Smith, Cortland, Fuji ect.

Apple cider. The apple cider give the best overall apple flavor to these muffins. I like how much more flavor is packed into apple cider rather than apple juice but if you only have apple juice on hand this works too.

Greek yogurt. Greek yogurt makes for super moist muffins. You can substitute this for sour cream as well.

Butter. I like to have the perfect combination of butter an oil in my muffins. butter for texture and oil for fat and moisture.

Vegetable oil. I like to have the perfect combination of butter an oil in my muffins. butter for texture and oil for fat and moisture. make sure to use a flavorless oil like vegtable or canola.

spices. I think this recipe has the PERFECT balance of fall spices including Cinnamon, ginger, nutmeg, clove, and allspice. they all balance each other so well, working together to give you that perfect fall flavor. If you do not have all of these spice I recommend trying to get them for the best results, but at the very least make sure you have the cinnamon and allspice!

OTHER MUFFIN RECIPES

BLUEBERRY CARDAMOM MUFFINS

LEMON POPPY SEED MUFFINS

BLOOD ORANGE GINGER HONEY MUFFINS

Lastly, if you try out this recipe for Apple Spice Muffins, be sure to leave a comment/rating on how they turned out. I love hearing from you guys and will try my best to reply to every comment! And don’t forget to tag me on Instagram!