These apple muffins without butter are so soft, moist, and tender, you’ve never tried anything like them. The apple slices make them even tastier, while the brown sugar on top gives them an almost caramelized flavor that pairs well with the fruit. You can make them larger or smaller, as you prefer. We like them nice and big for a hearty breakfast. If you love muffins like we do, try the other variations:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.6 cups all-purpose flour
- 2/3 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda (a pinch)
- 1 pinch fine salt
- 1 cup plain yogurt
- 1 egg
- 5 tablespoons vegetable oil
- as needed vegetable oil (to grease the molds)
- as needed all-purpose flour (to flour the molds)
- 2 apples
- as needed brown sugar (to sprinkle on the muffin tops)
Steps
For this recipe, I used a food processor, but you can easily use a bowl and a whisk. Place the dry ingredients, flour, sugar, baking soda, baking powder, and salt in a container. Mix well and set aside.
In another bowl, mix the wet ingredients, yogurt, oil, and egg until they are well combined.
Now add the dry ingredients to the egg mixture, stirring until you get a smooth, lump-free consistency.
Peel the apples and remove the cores.
Slice them into not-too-thin slices.
Grease muffin molds with oil (mine are 2.17 inches tall and 2.95 inches in diameter), and dust them with flour. Now proceed in layers, starting with a spoonful of batter.
Now put one or two apple slices, another generous spoonful of batter, one or two apple slices, and cover everything with more batter. Press the apple slices into the batter, otherwise, the muffin may split into two parts once unmolded. With these quantities, you will get six muffins. If you think the molds are too full, add one more. You will get rather large muffins, if you prefer smaller ones, use smaller molds.
Sprinkle the top with brown sugar.
Bake at 356°F for about 30-35 minutes, always do the toothpick test to check for doneness.
Suggestions, Tips
Press the apple slices into the batter, otherwise, the muffin may split into two parts once unmolded.
With these quantities, you will get six muffins. If you think the molds are too full, add one more. You will get rather large muffins, if you prefer smaller ones, use smaller molds.
If you love muffins, here are more recipes to try:
