Last October, when the summer heat had waned and it finally felt like fall, I made an apple yogurt cake from a recipe I found on the kitchn. I had never made a cake that featured yogurt as a main ingredient, and I was intrigued. I was also craving a dessert that tasted like autumn; apples, cinnamon, and brown sugar had to be among the required ingredients.
As the recipe promised, my apple yogurt cake turned out with a moist crumb, just the right amount of yogurt tartness and a not-too-sweet apple flavor. In short, it was near perfect. So near perfect, in fact, that I baked it twice more that month, following the original recipe to the letter.
In the Holiday season churn, I forgot about the delicious apple cake. Then, this past weekend, I felt compelled to make the apple yogurt cake once more. I blame the stubbornly cold weather for this compulsion. It’s the end of March; I should be anticipating berry cobblers, key lime pies, and strawberry shortcake. Thanks to average temperatures below fifty degrees, I am instead stuck on apples.
I am also stuck on muffins (I write all about that obsession here), so I adjusted the recipe accordingly. I also added a healthy dose of quick oats, substituted apple sauce for some of the oil, and made a cinnamon sugar oat streusel topping.
Paired with coffee, these muffins are perfect for chilly early spring mornings.
- 1½cups of whole milk yogurt
- ⅓ cup unsweetened apple sauce
- ⅓ cup of coconut oil (melted to liquid)
- Juice and zest of one lemon
- 3 large eggs lightly beaten
- 1 cup light brown sugar
- 1 ½ teaspoons vanilla
- 6 small apples chopped into 1-inch cubes
- 2 cups of all-purpose flour
- ¾ cups of rolled oats
- 2 ½ teaspoons baking powder
- ¾ teaspoons baking soda
- ½ teaspoon salt
- 1 ½ teaspoon cinnamon
- ½ cup brown sugar
- ½ cup rolled oats
- 4 tablespoons of butter
- Preheat the oven to 350 degrees F.
- In a large bowl, mix the first seven ingredients until combined.
- Stir the cubed apples into the wet ingredients
- Pour the remaining ingredients into the bowl and stir until combined
- Melt the butter in a small saucepan
- Add the cinnamon, oats, and brown sugar and stir to combine
- Linea muffin tin with cupcake liners and add 2 heaping tablespoons of batter to each cup
- Sprinkle streusel mixture over the filled muffin cups
- Bake for 25 minutes or until a toothpick comes out clean when inserted into the muffin