Kate’s Apple Pie Muffins

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Good Morning! I am finally moved into my new house and finishing unpacking the last few boxes. I can’t wait to get completely settled in and start enjoying my new kitchen. In the meantime, my friend Kate from Diethood was sweet enough to guest post with us today sharing her fabulous, (#1 selling!) Apple Pie Muffins recipe….Yum

HI EVERYONE! My name is Katerina (Kate) and I host the food blog, Diethood.

I am so honored to be here on Dixie Chik Cook’s for the second time! Thank you, Shea, for the invite – I truly appreciate it!

Some of you may not be familiar with my blog, but I realize that because of the name you might think that it’s about Diet Food. Well, no it’s not… actually, not at all! You’ll find sugar and butter in about 99% of my recipes. J And these muffins are no different.

In fact, I bake these muffins for a local café and they are their # 1 sellers! Ahhh, I’m so proud. 😉 I just hope that you will enjoy them, too!

Apple Pie Muffins

Slightly adapted from King Arthur Flour

(Makes 18 muffins)

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon

2 large apples, peeled, cored, and coarsely chopped
1 stick of butter, room temperature
1/2 cup sugar
1/2 cup dark brown sugar, packed, divided
1 large egg
1 cup yogurt

Preheat the oven to 450.

Put the chopped apples in a bowl and toss them with a bit of flour; set aside.

Line a muffin pan with paper liners and spray each liner with a nonstick spray.

In a medium-sized bowl sift together the flours, baking powder, baking soda, salt, and cinnamon; mix well and set aside.

In a separate bowl, with an electric mixer cream the butter and the sugar; add in ¼ cup of the brown sugar and beat until fluffy.

Add in the egg and mix well; stop once to scrape the sides and bottom of the bowl.

Slowly pour in the yogurt and mix just until combined.

Whisk in the flour mixture and fold in the apples.

Divide the batter evenly among the muffin cups and sprinkle the tops with the rest of the brown sugar.

Bake for 10 minutes, then turn the heat down to 400 and bake for an additional 8 to10 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool the muffins for 10 minutes in the muffin pan then turn them out onto a wire rack to cool completely.