Since the lazy days of summer are now behind us, we can focus on how autumn brings its own special magic. Cozy scarfs, spiced teas, apple harvests, rustling leaves, and the perfect excuse to turn on your oven and make some delicious baked goods. We’re particularly fond of apples too – did you know that our creamery in Sebastapol, CA. was once a Gravenstein Apple processing plant?
These lactose-free kefir muffins with apple cinnamon spice are a crowd-pleasing treat and a perfect after school snack for the kids. Or, why not enjoy them yourself with a mug of hot tea, under a cozy blanket for an appley-ever-after evening?
Kefir is an easy 1-to-1 substitute for milk or buttermilk in any baked recipe. On its own, kefir can be tangy, but in this recipe, it is mild, light and subtly compliments the spiced apple flavor. Kefir is also lower in fat and helps make the muffin texture extra fluffy and moist.
Like our yogurt, kefir is easier on the stomach than buttermilk, particularly for people who experience the symptoms of lactose intolerance. In fact, kefir is often the best option when it comes to digestion because it provides a good source of calcium and protein for your body without excess fat or difficult-to-digest sugars.
All this is a perfect justification for an extra serving, don't you think? So bust out the muffin tin and get baking! You’re just 35 minutes away from deliciousness.
Apple Cinnamon Kefir Muffins
Prep Time - 15 mins
Cook Time - 20 mins
Total Time - 35 mins
Servings: 9 large muffins
For the Muffins
- 1 cup plain white flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 large egg
- 1/2 cup Green Valley Creamery Plain Lowfat or Whole Milk Kefir
- 1/4 cup melted coconut oil
- 1/2 teaspoon vanilla extract
- 1/2 cup lightly packed brown sugar
- 1 cup apple (peeled and chopped)
- 1/2 teaspoon lemon juice
For the Cinnamon Sugar Crumble Topping
- 3 tablespoons plain white flour
- 2 tablespoons quick oats
- 1/2 teaspoon ground cinnamon
- 3 tablespoons brown sugar
- 2 and 1/4 tablespoons melted coconut oil
- Preheat your oven to 350 degrees F.
- Prep your muffin tin by adding a light layer of cooking spray and flour to 9 muffin cups. Skip the muffin liners as the muffins will just stick to them.
- In a large bowl, combine the cornstarch, baking soda, salt, cinnamon, and all but one tablespoon of the flour. Mix well.
- In a separate bowl, add the Green Valley Creamery Lowfat or Whole Milk Kefir, one large egg, coconut oil, vanilla extract, and brown sugar. Feel free to use less brown sugar for a healthier muffin. Mix until combined.
- Peel and finely chop your favorite apple variety. Add to a bowl with the lemon juice and toss to coat the apples thoroughly. Discard any extra lemon juice. Add the extra tablespoon of flour and lightly coat the apple pieces. This step will help the apples spread evenly throughout your muffins.
- Combine the dry and wet ingredients. Don't over mix though as it will cause your muffins to be much denser.
- Fill each muffin cups about 3/4th of the way full.
- To make the crumble topping, in another bowl combine the flour, quick oats, cinnamon, and brown sugar. Add the melted coconut oil and mix well to combine. You can adjust the flour and coconut oil amounts if the mix is too wet or dry.
- Spoon a bit of the crumble topping on each of the muffins.
- Fill any empty muffin cups with water. This helps the muffins to bake evenly.
- Bake for 20-25 minutes. You can check if they are done by inserting a toothpick into the center of the muffin. If it comes out clean, they are ready.
- Remove from the oven and allow the muffins to cool for a few minutes in the tin.
- After 5-10 minutes, remove the muffins, using a spoon to slide them out if needed.
Enjoy immediately, or store in an airtight container in the fridge for up to 3 days and pass out for an easy, after-school treat.