Moist Breakfast Apple Muffins

These breakfast apple muffins prove you don’t need a stick of butter for tender muffins. Unsweetened applesauce and buttermilk carry most of the moisture, so the recipe gets away with just two tablespoons of canola oil and two egg whites. The result stays soft and damp for three days in a sealed container, which most lower-fat muffin recipes can’t claim.

Dark brown sugar is the second smart move. Its molasses content adds depth that white sugar can’t, plus it browns the muffin tops to a deep amber. Half a teaspoon of cinnamon and a cup of peeled chopped apples (with optional raisins) supply the breakfast-friendly flavor without veering into dessert territory.

The technique here is the standard muffin method, and following it matters. Wet ingredients get whisked separately, dry ingredients get whisked separately, and the two combine with a few quick stirs. Lumpy batter is good. A smooth batter has been overmixed, which develops gluten and turns muffins tough and tunnel-y. Fold the apple chunks in last with a spatula.

Pro Tips

• Toss the chopped apple in a tablespoon of the dry mix before folding in. It keeps the pieces suspended instead of sinking to the bottom.
• Fill cups all the way to the top for true bakery-style domes. These muffins don’t rise wildly because of the low fat content.
• Bake on the middle rack. Lower racks burn the bottoms before the centers set.
• Let muffins cool five minutes in the pan before turning out. They release clean once the steam has done its work.

Variations

• Swap raisins for dried cranberries for a tart pop.
• Add a quarter teaspoon of nutmeg or cardamom for a warmer spice profile.
• Stir in a half cup of chopped walnuts for crunch.