I love muffins. I usually have 3 or more varieties in my freezer at all times. Whether I am thawing a selection on a pretty plate the night before a weekend brunch gathering or popping a single muffin the microwave for 30 seconds to have with fruit on a weekday morning, I love making them and I love eating them. And I really, really love making them to fit with the season. So this time around, I'm offering you a chance to enjoy Apple Chai Muffins.
Pick a crisp apple for these muffins. You can peel them if you want, but I did not. I used a variety called Smokehouse that my family and I picked at a local orchard, but Honeycrisp, Gala, or a similar more widely available variety will also do. Just aim for crisp and, as always, do not bake with something you would not just eat fresh too. If you don't have or don't want to use cream cheese in these, you can skip it. I like the creamy swirl and decadent combination of spiced apples and creamy cheese. If you want, you can substitute apple sauce or apple butter for the apple cider. The batter will be a little thicker but still easy enough to scoop into muffin liners.
My favorite way to enjoy these is on a cold morning with a cup of coffee and a little fruit on the side. If I'm feeling particularly decadent, I will drizzle some of my favorite ginger infused honey on my muffin too. However you choose to enjoy them - and do consider popping a few in the freezer for quick use later - enjoy!
Apple Chai Muffins
- ½ cup (1 stick) butter, melted
- ¾ cup packed brown sugar
- ½ cup plain Greek yogurt
- ⅓ cup apple cider
- 3 eggs
- 2 tsp vanilla extract or paste
- 1 ½ cup all-purpose flour
- 1 tablespoon pie spice
- 1 tablespoon baking powder
- 1 crisp apple, chopped
- 1 tablespoon white sugar
- 2 teaspoons cinnamon
- 4 oz. cream cheese
Preheat the oven to 350° F. Line 2 12 cup muffin tins with paper liners. Set side.
In a bowl, whisk together the melted butter, brown sugar, yogurt, apple cider, eggs, and vanilla. Add the flour, pie spice, and baking powder. Mix until fully combined.
Toss the apples with the white sugar and cinnamon. Mix the apples into the batter. Gently microwave the cream cheese until it is of a pouring consistency but not hot. Dollop the cream cheese over the batter and give it a gentle stir, don't over-mix it.
Spoon the batter into the prepared muffin tins, filling about ¾ full.
Bake the muffins for 18-22 minutes or until the center is set. Serve warm with butter or cool completely and freeze for individual use.
- Yields: 24 servings
- Preparation Time: 40 minutes