It’s my birthday today, which is timely, because I couldn’t be more excited to share that this apple muffin recipe kicks off a series of posts I’ve been working on for Anthropologie(!!). Pinch me.
First up are these sweet apple cinnamon muffins that I baked up in this super sweet ceramic muffin pan.
These healthy apple muffins are pure apple-cinnamon-ey goodness coming out of the oven. They’re on the lighter side, as they’re dairy-free and use applesauce in place of some of the oil and sugar. We’ve been loving them for breakfast lately, although they don’t last long around here.
I like to pair these apple muffins with this spiced white hot chocolate. It’s on the richer and more indulgent side – but hey, birthdays only come around so often, so let’s live a little. This is a base recipe that could easily become creamy hot cocoa or a sweet matcha drink. Serve it with fresh marshmallows, spices, and fancy mugs. Pinkies up!
- ¾ cup almond milk
- 2 teaspoons apple cider vinegar
- ¼ cup sunflower (or canola) oil
- ¾ cup cane sugar
- 2 large eggs
- 1 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup spelt or whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- 1 large gala apple, diced
- 1 tablespoons cane sugar
- ½ teaspoon cinnamon
- Preheat the oven to 400°F. Line a 12-cup muffin tin with paper liners, or spray lightly with cooking spray.
- In a medium bowl, whisk together the almond milk and apple cider vinegar. Set aside.
- In a large bowl, whisk together the flours, baking soda, baking powder, cinnamon and salt.
- In a small bowl, stir together the sugar and cinnamon for the topping. Set aside
- To the medium bowl with the almond milk, add the oil, sugar, eggs, applesauce and vanilla extract. Whisk until well combined.
- Pour the wet mixture into the large bowl with the dry ingredients and mix until just combined. Stir in two-thirds of the chopped apples. Use a ⅓ cup measuring cup to fill each muffin cup. Top with the remaining apples and sprinkle with the cinnamon sugar.
- Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
- ⅓ cup white chocolate chips
- 2 cups almond milk
- cinnamon sticks or star anise, optional
- marshmallows, optional (I like the Sweet & Sara brand)
- ½ teaspoon ground cinnamon, optional
- other variations:
- ½ to 1 teaspoon matcha
- 2 tablespoons cocoa powder
- In a small saucepan over medium heat, combine the white chocolate chips with ½ cup of almond milk. Whisk continuously until the chocolate chips have completely melted. Add the remaining almond milk and whisk until smooth. Serve hot with marshmallows, cinnamon sticks, and a dusting of ground cinnamon, if desired.
- Optional: whisk in matcha or cocoa powder.