Healthier Apple Pie Muffins

     While on the search for a blueberry muffin recipe, I stumbled across this. It looked pretty good and I had a few apples I needed to use up too. Blueberry muffins forgotten, I set off to make and photograph these.

         With some of my family members eating low-fat and low-calorie these muffins were perfect. Sweet and a little bit cinnamony - perfect for breakfasts, snacks, and desserts. You name it!

          I baked these in an XL muffin pan - kinda makes them just a little more special. :)

 

Would you believe that it took 4 bites to get a bite mark like this?

 

Muffins:

This recipe makes 12 yummy extra large muffins.

 

3c. flour

2 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. cloves

4 tsp. baking powder

1/2 tsp. salt

1/4 tsp. baking soda

1c. milk

1/2c. packed brown sugar

1/3c. light sour cream

1/4c. applesauce

1/2c. sugar

2 large eggs, lightly beaten

1 tsp. vanilla

2c. apple, peeled & chopped 

                                                                   

Streusel:

 

1/3c. oats

2 Tbsp. flour

3 Tbsp. brown sugar

 

1. Preheat the oven to 425F.

2. Stir the flour, cinnamon, cloves, baking powder, salt, and baking soda together in a large bowl. In a separate bowl whisk the milk, brown sugar, sour cream, applesauce, sugar, eggs, and vanilla together.

3. Combine the wet ingredients with the flour and spices and add in the peeled & chopped apples.

4. Mix the oats, flour, and brown sugar together and set aside.

5. Grease and fill a 6 count extra large muffin tin with the batter (fill it up all the way to the top to get a nice domed muffin) and sprinkle on the streusel. 

6. Bake for 5 minutes at 425F and then turn the oven temp down to 375F. Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean. 

 

 

~Adapted from Sally's Baking Addiction