I realize that time has seriously gotten away from me this month, so I’m sharing these apple cinnamon muffins both to get back to blogging, but also as part of my favorite Facebook recipe sharing group. Each month we get paired with a wonderful blogger. This month, I was fortunate to be cooking from My Cooking Journey. What a delectable collection of recipes! I was so tempted by so many recipes, but finally landed on Apple Muffins with Cinnamon Apple Crumb. I had apples leftover from last week and love making muffins for the week anyway, so this one was ideal. It works really well to make muffins on Sunday so that I have a treat with my coffee and my husband has breakfast.
I made a few minor adjustments. These apple cinnamon muffins don’t have any crumb, and I reduced the sugar a little bit. I also used my apple cranberry butter from last year’s preserving mania. These are egg free, though not dairy free. I can definitely see using a vegan yogurt, though, to make these completely vegan.
Ingredients
- 1 1/2 cup all purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup sugar
- 1/4 cup apple sauce (or cranberry apple butter)
- 3/4 cup plain yogurt
- 1/4 cup oil
- 1 teaspoon vanilla
- 1 1/2 cups finely diced apple
Instructions
- Preheat the oven to 375 degrees.
- Combine the flour, baking powder, baking soda, salt, cinnamon and sugar. In a separate bowl, combine the apple sauce, yogurt, oil, and vanilla. Add the wet ingredients to the dry and combine until all the dry ingredients are incorporated. Add the apple and stir gently.
- Line a 12 cup muffin pan with muffin liners. Divide the batter evenly among the 12 cups.
- Bake for 17-20 minutes or until a toothpick in the middle of the muffin comes out clean.
- Makes 12. Enjoy!
