Recipe of the Week
From the taste kitchen of Dr. Sarah Laginess and Family
Cinnamon Apple Cider Muffins
Ingredients
- 4 tablespoons butter, softened
- 1/3 cup plain or vanilla yogurt
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 2 large eggs
- 1 cup white whole wheat flour
- 1 cup all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup applesauce (sweetened or unsweetened)
- 1/3 cup apple cider
- 1 teaspoon vanilla extract
- 1 cup peeled, cored and chopped apple (about 1 large apple)
cinnamon/sugar topping
- 2 tablespoons granulated sugar
- 1/2 teaspoon cinnamon
Directions
- Preheat the oven to 375 degrees. Lightly grease a 12-cup muffin tin with cooking spray, or use paper liners. Set aside.
- In a large mixing bowl, or stand mixer, beat together the butter, yogurt and sugars until the mixture is light and fluffy. Add the eggs and beat well.
- In a medium bowl whisk together the flour, cinnamon, nutmeg, baking soda and salt.
- Add the dry ingredients to the batter. Mix until just combined. It’s ok if there are a few dry spots. Mix in the applesauce. Stir in the apple cider and vanilla. Gently fold the apples into the muffin batter.
- Divide the batter evenly among the 12 muffin cups. They will be nearly full.
- Sprinkle 1/2 teaspoon of cinnamon and sugar mixture on top of each muffin cup.
- Bake for 17-20, minutes or until a toothpick inserted in the center comes out clean (watch the muffins carefully since each oven may vary slightly in temperature affecting exact baking time).
- Let the muffins rest in the pan for about 5 minutes and then move to a wire rack to cool completely.
Notes:
- I used half coconut oil and half butter and they turned out nice and moist.
- I did not peel the apples.
- We doubled the batch and got 18 standard and 12 mini muffins.
Source: http://togetherasfamily.com/2015/10/cinnamon-apple-cider-muffins/
