Light Apple Cream Muffins

 


Light Apple Cream Muffins

Do you love apples with cinnamon? Muffins stuffed with yummy filling? These muffins are for you... lower in fat, but full of flavor! Make a batch today!

Light Apple Cream Muffins
Yield: 12 large or 24 regular muffins

Ingredients:

  • 1/2 cup ground walnuts (~ 3/4 cups whole)

  • 1 tablespoon cinnamon

  • 1 cup sugar

  • 3 tablespoons butter, softened

  • 1/4 cup applesauce

  • 1 cup sugar

  • 2 large eggs

  • 1 teaspoon vanilla

  • 2 cups flour

  • 1/2 teaspoon salt

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1 cup light sour cream

  • 1 large apple, grated or finely chopped

  • 1 1/2 teaspoons lemon juice

  • 2 tablespoons melted butter

Equipment needed:

  • Stand up mixer

  • Measuring cups and spoons

  • Small food processor

  • Grater or chef knife

  • Rubber spatula

  • Small mixing bowl

  • Wire whisk

  • Muffin pan (s)

  • Cup cake liners

  • Ice cream scoop/ dipper

I love apples in baked goods, especially with cinnamon and nuts! When apple season arrives, my kitchen smells amazing! I often enjoy going to a bakery and buying a large muffin to share with my hubby, but don’t like how expensive they can be. My Apple Cream Muffins are easy to make at home in jumbo or regular sizes...save you money too. This easy recipe makes plenty of muffins to eat or freeze for later.

Instructions:
Preheat oven to 375 F

  1.  Place walnuts in a small food processor and pulse until finely chopped. Combine chopped nuts with sugar an cinnamon.

  2.  Prep muffin pans by lining with paper liners or greasing wells with butter and a dusting of flour. Set aside.

  1.  Beat butter, applesauce and sugar together until smooth.

  2. Add eggs one at a time, blending well between each addition. Add vanilla and blend.

  3.  Combine flour, salt, baking powder and soda together in small mixing bowl and whisk to combine.

  4.  Add flour alternating with sour cream to butter mixture, beating well in between additions. Beat for another 30 seconds or creamy. Don’t overmix!

  1. Quarter and core apples. Grate or place in food processor, unpeeled. Process or grate in a small bowl. Sprinkle with lemon juice and toss to coat.

  1. Create an assembly line with topping, batter and melted butter.

  2. To make muffins even, I use an ice cream scoop. For large muffins, place a scoop of batter in each coated or paper lined muffin well. Add 1 tablespoon of nut topping and 1 tablespoon apple mixture on batter.

  3.  Place another 1/2 scoop batter on top. Repeat with all 12 muffins.

  4.  Divide remaining nut topping on each of the muffins.

  5. Drizzle each large muffin with a teaspoon of melted butter… less for smaller muffins.

**If using smaller muffin pans, follow same steps, but use 2 tablespoon size scoop for batter and 1 teaspoon portion for apples.

  1. Bake in 375 F oven. Large muffins: 20 – 25 minutes Regular size: 15 – 20 minutes

  2. Test with cake tester on edges. Leave muffins in pan to cool for 10-15 minutes before

    removing from pan to a cooling rack or counter lined with paper toweling. Use a knife to loosen edges stuck to pan as needed.

  3.  Large muffins can be sliced for sharing!! Enjoy!!

Breakfast, BreadsLynn Kaufmanmuffins, apple, light, cooking light, baking, easy recipe, breakfast goodies, breakfast, brunch, stuffedComment