Great flavor and a crunchy bite!
Ingredients:
For the Muffins:
- 2 tablespoons unsalted butter
- 4 tablespoons unsalted butter, melted
- 2 Granny Smith apples (6½ ounces each), peeled, cored, and cut into ¼-inch pieces (3 cups)
- 2 tablespoons light brown sugar
- ¾ teaspoon ground cinnamon, divided
- 2½ cups (354 grams) all-purpose flour
- 2½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1¼ teaspoons salt
- 1 cup (198 grams) granulated sugar
- 2 eggs
- ¼ cup (50 grams) vegetable oil
- ½ cup (120 ml) apple cider
- ½ cup (113 grams) plain whole milk yogurt
- 1 teaspoon vanilla extract
For the Topping:
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- ¼ teaspoon ground cinnamon
Instructions:
- Prepare the Muffins: Adjust an oven rack to the upper-middle position and preheat the oven to 400 degrees F.
- Melt 2 tablespoons of the butter in a 12-inch skillet over medium-high heat. Add the apples, brown sugar, ¼ teaspoon of the cinnamon. Cook, stirring often, until the moisture has completely evaporated and the apples are well browned, about 9 minutes. Remove the pan from the heat and allow to cool for 10 minutes.
- Meanwhile, whisk the flour, baking powder, baking soda, salt and the remaining ½ teaspoon of ground cinnamon together in a large bowl.
- Whisk the granulated sugar, eggs, oil, and 4 tablespoons of melted butter together in a medium bowl until thick, about 30 seconds. Whisk the cider, yogurt and vanilla into the sugar mixture until combined.
- Fold the sugar mixture and the cooled apples into the flour mixture until just combined. Divide the batter evenly among the prepared muffin cups (there should be able ⅓ cup of batter per cup, and the cups will be filled to the rim).
- Mix Together the Topping: In a small bowl, stir together the sugar, brown sugar and cinnamon for the topping. Sprinkle the muffin tops evenly with the topping.
- Bake until golden brown and a toothpick inserted in the center comes out with a few moist crumbs attached, 18 to 22 minutes, rotating the muffin tin halfway through baking. Let the muffins cool in the muffin tin on a wire rack for 10 minutes. Remove the muffins from the pan and place on a wire cooling rack. Cool for 5 more minutes before serving. The muffins can be served warm or at room temperature. Store the muffins in an airtight container at room temperature for up to 3 days.
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