These homemade apple cinnamon muffins were inspired by the package I received as a member of Stonyfield’s Clean Plate Club. They’re celebrating their announcement that they are officially a certified B Corp™. As a Stonyfield blogger, I do receive a stipend, but all opinions remain my own.
So first of all, have you even heard of a B Corp before? I hadn’t. They were news to me, but after I looked them up, I take my hat off to Stonyfield and the other companies that came together to create this certification and live up to it. Certified B Corporations® meet the highest standards of verified overall social and environmental performance, transparency, and accountability, and aspire to use the power of business to solve social and environmental problems.
That’s a lot of words, but in essence, the companies who achieve B Corp certification look to more than shareholder responsibility. They focus on responsibility to the larger community, whether customers or not. They look at the impact their businesses have on the world in all aspects, and I can get behind that. And yeah, my kids have the shirt already.
Plenty of big names already have B Corp certification, with Ben & Jerry’s on that received it long ago. Other no surprise names include Cabot, Seventh Generation, Patagona, and more. Today, Stonyfield joins the list of certified B Corps.
Other corporate friends share this joy, and they sent me a little package of goodies. King Arthur, Preserve, Pukka, Purely Elizabeth, Method, and Pete and Jerry’s provided some fun goodies.
It was like an episode of Chopped, and as soon as I opened up my box, I knew I wanted to use the products to make apple cinnamon muffins. Wash my hands to start for kitchen sanitation. Flour and yogurt as ingredients in the yogurt, and the granola to stud the top of them to add a little crunch to the texture. I planned to serve cup of Pukka tea to enjoy with the muffin, then brush my teeth afterwards to remove any remaining sugar. Done and done.
My biggest goal in this creation? I wanted big domed muffins. I feel like every time I make muffins, I end up with a cupcake shape. While they taste good, they don’t give me that happy, proud feeling. I did a whole lotta research into the causes for a flat muffin, and I solved my problem for these apple cinnamon muffins.
A few pro tips?
- Minimize your liquid. Most muffin batters are too thin, which doesn’t let them get enough structure and support.
- Use double acting baking powder. This baking powder works twice, so you don’t end up with all your rise outside the oven.
- Don’t stir too much. If you overmix (your batter should be lumpy), too much gluten develops, and that holds down your rising. Just get the flour mixed in so you don’t have white streaks.
- Let your batter rest for five minutes before you put it in the oven. This gives your baking powder a chance to work the first time and has the bonus of letting gluten strands that did form relax.
- Fill your muffin tins nearly to the top. Since the batter is thick, it won’t spill off the sides as it bakes. Finally, you have enough batter to really make the muffins you want without risking a mess.
- Crank up the heat in your oven. I’ll admit to this being probably my biggest problem. I start preheating then throw everything into the bowl and go. My oven never finishes preheating before I start baking. Couple that with the thought that a high temperature (425 degrees) to start baking ensures the edges firm up around the outside first. After a few minutes, turn the heat down and finish baking. With the outside edges firm, your apple cinnamon muffin can make that perfect dome.
How to Make Apple Cinnamon Muffins
Preheat your oven to 425 degrees. Ensure your oven is fully heated before baking.
Add flour, sugar, cinnamon, nutmeg, baking powder, and salt to your bowl. Mix well, which also helps incorporate some air to give your muffins a lift.
In a separate bowl, add milk, yogurt, eggs, and melted butter. Whisk to combine, then pour into dry ingredients. Stir gently until mostly combined, then add chopped apples. Complete stirring. Let batter rest for five minutes.
While your batter rests, prepare your tins. Use muffin papers to make removal easier.
After five minutes, use a muffin scoop to add a generous helping of batter to each muffin tin. Fill nearly to the top. Sprinkle the tops with granola and gently press into the batter.
Bake at 425 degrees for five minutes, then turn the heat down to 350 degrees. Bake for another 12-15 minutes. Remove from the oven and let cool for a few minutes, then pull gently from the muffin tins to finish cooling.
Enjoy immediately, and store in a tightly sealed container for up to three days. These apple cinnamon muffins also freeze well for up to two months.
Have you ever made apple cinnamon muffins? What are your best tips?
This delicious apple cinnamon muffin recipe creates beautifully domed muffins that taste fantastic. They are a great make ahead breakfast, and you can easily freeze them for up to two months.
- 3 c flour
- 2/3 c brown sugar
- 1 1/2 t cinnamon
- 1/2 t nutmeg
- 4 t baking powder
- 1/2 t salt
- 1/2 c milk
- 1 c Greek yogurt
- 2 eggs
- 4 T butter, melted
- 2 medium Granny Smith apples, chopped
- 1 c granola
- Preheat your oven to 425 degrees. Ensure your oven is fully heated before baking.
- Add flour, sugar, cinnamon, nutmeg, baking powder, and salt to a large bowl.
- In a separate bowl, add milk, yogurt, eggs, and melted butter. Whisk to combine, then pour into dry ingredients. Stir gently until mostly combined, then add chopped apples. Complete stirring. Let batter rest for five minutes.
- While your batter rests, prepare your tins with muffin papers.After five minutes, use a muffin scoop to add a generous helping of batter to each muffin tin. Fill nearly to the top. Sprinkle the tops with granola and gently press into the batter.
- Bake at 425 degrees for five minutes, then turn the heat down to 350 degrees. Bake for another 12-15 minutes. Remove from the oven and let cool for a few minutes, then pull gently from the muffin tins to finish cooling.
- Enjoy immediately, and store in a tightly sealed container for up to three days. The muffins freeze well for up to two months.