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Apple Spice Muffins

  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Servings: 20
  • Course: Breakfast, Appetizers & Snacks

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.

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Ingredients

Muffin Batter

  • 1 3/4 cups white whole-wheat flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cloves
  • 1/3 cup granulated sugar
  • 8 tablespoons unsalted butter (1 stick), melted and at room temperature
  • 1/2 cup crème fraîche, at room temperature
  • 1/2 cup reduced-fat milk, at room temperature
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 3/4 cup dried cranberries or raisins, divided
  • 3 1/2 cups finely chopped peeled Granny Smith apples (2-3 large)
  • 1 cup rolled oats
  • Reynolds® Baking Cups

Crumb Topping

  • 3/4 cup rolled oats
  • 1/2 cup white whole-wheat flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 4 tablespoons unsalted butter (1/2 stick), melted
  • 3 tablespoons honey
  • 2 teaspoons vanilla extract

Directions

Step 1

Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 muffin tins with 20 Reynolds® Baking Cups.

Step 2

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.

Step 3

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 baking cups.

Step 4

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.

Step 5

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 pans on a wire rack for at least 30 minutes before serving.

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