Jumbo Apple Pie Muffins

Posted on by llbalanced
Jumbo Apple Pie Muffins
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    [post_title] => Jumbo Apple Pie Muffins
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09.28

Does anyone know exactly why a big ole' muffin is so satisfying? Because it really is, and I know I'm not alone in feeling that way!

If I had to wager a guess, it's the combination of fabulous CARBS + a cakey consistency + the idea that it's 'healthier' than cake. I also personally love having something that I can nibble on while enjoying a latte during a work session. Each bite is a boost of sustenance to look forward to when I come up for air from editing or writing!

But back to the 'healthy' thing: most muffins are pretty much as indulgent as actual cake, and even 'regular'-sized muffins are bigger than a cupcake. So if you're at a bakery and you really WANT the muffin over a slice of cake, go for it. But if that cake is calling your name, it's pretty much going to digest the same as that muffin...get it and savor it!

Unless, of course, you're enjoying muffins like these, which have a few tweaks/substitutions that make them less of a sugar bomb than traditional muffins. For these cozy, Fall-infused Jumbo Apple Pie Muffins, I sub blanched almond flour for part of the all-purpose flour, and I use monkfruit and coconut sugar as the sweeteners. Monkfruit is completely sugar-free and zero-calorie, so it has a much lower glycemic impact, and it substitutes 1:1 for white sugar flavor-wise (source). Coconut is less acidic and contains minerals, vitamins and antioxidants, unlike refined white sugar (source). I also go for avocado oil instead of the vegetable oils that some store-bought muffins contain. Vegetable oils, such as sunflower, safflower, soybean and corn oil, are high in omega-6 fatty acids, and can promote oxidative stress and low-grade inflammation (source).

Just as importantly, these muffins are DIVINE. Full of gooey caramelized apples, they have just the right amount of spice with a tender crumb. And speaking of crumb, the muffins are lovely with or without the crumble topping, so play around with what you prefer.

In terms of serving, you can certainly enjoy these Apple Pie Muffins straight-up, as if you just selected them from behind the counter at your favorite bakery or coffee shop. I love to slice these muffins in half, add a little butter to each and broil them till the edges are crispy and butter is melted. I've also smeared them with almond and peanut butter. You really can't go wrong, so get baking and bring on Autumn!

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TOTAL TIME :38minutes30minutes30minutes
6muffins
INGREDIENTS
  • FILLING INGREDIENTS:
  • 1 tablespoon avocado oil
  • 2 medium apples, peeled & diced into 1/2" pieces (just over 2 cups; I've used Honeycrisp and Pink Lady)
  • 2 tablespoons coconut sugar
  • 1/4 teaspoon cinnamon
  • 1 tablespoon tapioca flour (sub arrowroot or cornstarch)
  • MUFFIN INGREDIENTS:
  • 1 1/2 cups all-purpose flour or spelt flour (King Arthur gluten-free all-purpose flour is a good GF sub)
  • 3/4 cup blanched almond flour
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/4 teaspoon ground cinnamon
  • Scant 1/4 teaspoon ground nutmeg
  • 2 large eggs (room temperature)
  • 1/2 cup avocado oil, plus more for greasing
  • 1/2 cup monkfruit sweetener
  • 1/2 cup coconut sugar
  • 1/4 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • OPTIONAL CRUMBLE TOPPING:
  • 1/3 cup all purpose or spelt flour
  • 2 tablespoons avocado oil
  • 2 tablespoons coconut sugar
  • pinch salt
DIRECTIONS
  1. MAKE FILLING: Heat a large skillet to medium heat and add oil. When oil moves quickly around the pan, add apples and 2 tablespoons water. Cook, stirring every few minutes, until apples are softened and tender, approximately 15 minutes. Add splashes of water every few minutes to prevent burning / sticking. Stir in coconut sugar and cinnamon, then turn heat to low. Mix tapioca flour in a small bowl with 1 tablespoon water, then add to the pan. Cook, stirring constantly, until mixture has thickened and has a “pie filling” consistency, 30 seconds - 1 minute. Scrape into a bowl and refrigerate.
  2. Preheat oven to 350 degrees F and grease 6 jumbo muffin tins.
  3. In a large mixing bowl, whisk together einkorn flour, almond flour, salt, baking soda, baking powder, cinnamon and nutmeg.
  4. In a separate mixing bowl, whisk together eggs, oil, monkfruit, coconut sugar, almond milk and vanilla. Pour wet ingredients into dry and mix until just combined.
  5. Make sure apple pie filling is completely cool. Fill each muffin tin with ¼ cup batter, and use dampened fingers to press down. Add 1 tablespoon apple pie filling to the middle of each (I know, it’s gooey!), then distribute remaining batter on top, another approximate ¼ cup. Again, use dampened fingers to press down. Even top with remaining apple filling, centering in the middle, approximately 1 generous tablespoon each.
  6. IF MAKING CRUMBLE TOPPING: Stir all ingredients together in a small bowl. Evenly dollop small amounts around the apples that are on the top of each muffin.
  7. Bake muffins for 38 minutes, then carefully place on a cooling rack. Cool 30 minutes before enjoying. Once completely cooled, leftover muffins will keep tightly sealed at room temperature for three days. You can also refrigerate for 1 week or freeze up to 4 months.
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