Apple Spice Muffins
Think of crème fraîche as sour cream’s richer, thicker, less sour sibling. It gives these muffins a light texture and rich flavor. The batter is made with extra spices and tons of sweet fruit.
1 1/2 hours
- 1 3/4cups white whole-wheat flour
- 2teaspoons baking powder
- 2teaspoons ground cinnamon
- 1teaspoon ground ginger
- 1/2teaspoon baking soda
- 1/2teaspoon kosher salt
- 1/4teaspoon ground cloves
- 1/3cup granulated sugar
- 8tablespoons unsalted butter (1 stick), melted and at room temperature
- 1/2cup crème fraîche, at room temperature
- 1/2cup reduced-fat milk, at room temperature
- 2large eggs
- 1tablespoon vanilla extract
- 3/4cup dried cranberries or raisins, divided
- 3 1/2cups finely chopped peeled Granny Smith apples (2-3 large)
- 1cup rolled oats
- 3/4cup rolled oats
- 1/2cup white whole-wheat flour
- 1teaspoon ground cinnamon
- 1/4teaspoon kosher salt
- 4tablespoons unsalted butter (1/2 stick), melted
- 3tablespoons honey
- 2teaspoons vanilla extract
- Position racks in upper and lower thirds of oven; preheat to 350°F. Line 20 muffin cups with paper liners.
- To prepare batter: Sift 1 3/4 cups flour, baking powder, 2 teaspoons cinnamon, ginger, baking soda, 1/2 teaspoon salt and cloves into a mixing bowl. Add sugar and 8 tablespoons butter and stir to combine. Add crème fraîche, milk, eggs and 1 tablespoon vanilla; beat on low speed for 10 to 15 seconds. Increase speed to medium-high and beat until light and fluffy, about 20 seconds.
- Chop about half the cranberries (or raisins) into small pieces. Fold all the cranberries (or raisins), apples and 1 cup oats into the batter. Divide the batter among the prepared muffin cups.
- To prepare topping: Mix oats, flour, cinnamon and salt in a medium bowl. Whisk butter, honey and vanilla in a small bowl; drizzle on top of the oat mixture and mix until well incorporated. Top each muffin with some of the crumb topping.
- Bake on the upper and lower racks, rotating top to bottom halfway through, until lightly golden and firm to the touch, 30 to 35 minutes. Let cool in the tins on a wire rack for at least 30 minutes before serving.
Store individually wrapped for up to 2 days at room temperature or up to 2 weeks in the freezer; defrost overnight at room temperature before serving.
2 muffin tins with 12 (1/2-cup) cups, paper liners
Per serving (recipe makes 20 muffins)
|Mono Saturated Fat||2g|