Autumn Apple Muffins

These are the muffins you bake when you want something that’s actually good for you but still worth reaching for.

Bran, rolled oats, and whole wheat flour give the crumb a hearty, nutty texture without making it heavy. Low-fat yogurt and just two tablespoons of butter keep things moist while keeping the fat in check.

Grated apple and plump soaked raisins add natural sweetness so you don’t need much added sugar.

Cinnamon ties it all together with that warm, autumnal fragrance that fills the whole kitchen.

These are sturdy enough for a grab-and-go breakfast and wholesome enough to feel good about eating two.

Chef Tips

• Soak the raisins in warm water for 10 minutes before adding them to the batter. Dry raisins will steal moisture from the muffin and you’ll end up with a dry crumb.
• Grate the apple on the coarse side of a box grater. You want visible shreds of fruit, not apple sauce.
• Don’t overmix the batter. Stir just until the dry ingredients are moistened. A few lumps are fine. Overmixed muffins turn tough and rubbery.

Variations

• Apple Walnut: Fold in a third cup of chopped walnuts for extra crunch and protein.
• Cranberry Apple: Swap the raisins for dried cranberries. The tartness pairs beautifully with the sweet apple.