What is the secret to moist muffins?

I've found that oil and sugar are two key ingredients to achieve moisture. I also use applesauce in this recipe for deliciously moist texture!

Are muffins better with butter or oil?

I prefer oil because butter solidifies when cooled and can result in a slightly denser texture. Sometimes I use both for flavor and texture.

What not to do when making muffins?

Overmixing! This crushes the air bubbles in the batter and prevents fluffy texture.

Apple Oat Muffins

Description

Healthy Apple Oat Muffins with a warm blend of ginger, cinnamon and cloves, offering a perfect balance of spice and sweetness. A delicious breakfast treat or snack packed with wholesome ingredients.

Ingredients

Units

1 3/4 cups whole wheat pastry flour -Use all-purpose flour or half wheat flour & half white flour to substitute
1/2 cup rolled oats
1/2 cup brown sugar or 3/4 cup coconut sugar
2 teaspoons cinnamon
1/4 teaspoon cloves
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup avocado oil or olive oil
2 eggs
2 tablespoons molasses (see notes)
1 cup applesauce, unsweetened
2 teaspoons vanilla extract
1 tablespoon fresh grated ginger or 1 teaspoon ground ginger
1 large apple, unpeeled and diced-equaling 1 cup (not grated)
1 cup walnuts, toasted and chopped (optional)

Crumble Top (optional)

1/4 cup oats
1/4 cup flour
1/4 cup brown sugar or coconut sugar
2 tablespoons butter, unsalted
pinch of salt
pinch of cinnamon

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Instructions

Preheat the oven to 400°F. Grease a 12 cup muffin pan with spray or butter
Mix the crumble topping– to a small bowl add oats, flour, sugar, butter, pinch of salt and cinnamon. Use a fork to mix until it is mixed well and crumbles form.
Mix dry ingredients- In a large mixing bowl stir together flour, oats, sugar, cinnamon, cloves, baking powder, baking soda, and salt.
Whisk wet ingredients- In a medium bowl whisk together oil, eggs, molasses, applesauce, vanilla, and ginger. Add diced apples and walnuts.
Pour the wet ingredients into the dry flour mixture. Fold the batter gently, mix until just combined. Avoid overmixing.
Scoop into a greased (butter or oil) muffin tin or use muffin liners. For a standard muffin tin fill each tin a 1/2 inch from the top. Top each muffin with a few teaspoons of crumble.
Bake at 400 for 5 minutes, decrease to 350F and bake 12-13 minutes until puffed and golden. An internal thermometer should register 205F when they are done. You can also test with a toothpick.

Notes

Pick an apple with a bright flavor like Honeycrisp, granny smith, pink lady, or gala apples.

Use diced apples. It is faster to grate apples but don’t do it! It can make the texture of the muffin mushy.

Can use maple syrup instead of molasses for a more mild flavor. (But I highly encourage the molasses!)

Nutrition

Serving Size: 1 muffin (without walnuts)
Calories: 232
Sugar: 14.8 g
Sodium: 121.9 mg
Fat: 10.4 g
Saturated Fat: 1.4 g
Carbohydrates: 32.1 g
Fiber: 3.2 g
Protein: 4 g
Cholesterol: 31 mg