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the softest apple spice mini muffins
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The Softest Apple Spice Mini Muffins

If you love apple cake or apple bread, you are going to love this! Don't let the addition of prunes make you turn away from this recipe...it is so super moist and that is all thanks to the prunes. They aren't like raisins - these melt lovingly into the batter and become little bites of sugary goodness!
Course: Dessert
Cuisine: American
Servings: 48 mini muffins

Ingredients

  • 30 pitted prunes cut into small pieces
  • 1/3 cup brandy
  • 1 cup butter, room temperature
  • 1 cup packed brown sugar
  • 1 cup granulated sugar
  • 4 large eggs
  • 3 1/4 cup all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp allspice
  • 1/2 tsp salt
  • 1 1/4 cups plain yogurt (or buttermilk)
  • 2 large apples, peeled, cored and diced (about 3 cups)

Instructions

  • In a medium sized saucepan, place the prunes, brandy and enough water to cover by 1/2 inch and simmer over medium heat until tender (it depends on how fresh your prunes are...it should take no longer than 20 minutes). Once they're tender, drain the cooking liquid and set both stewed prunes and cooking liquid aside.
  • Preheat oven to 350°F and spray your mini muffin tins with cooking spray (I have a large one that holds 48 but if you have one that has 12 holes, you will have to bake them in batches - or feel free to make regular muffins).
  • In the bowl of an electric mixer, blend together butter and both sugars until creamy. Add the eggs, one at a time, beating between each addition.
  • In another bowl, sift the flour, baking powder, baking soda and spices (plus salt) together until well combined.  Add 1/2 the flour mixture to the butter mixture and 1/3 of the yogurt and mix; add the last half of the flour mixture and the second 1/3 of the yogurt and mix; add the last of the yogurt and the prune cooking liquid and mix well. Add the prunes and apples and stir well to combine.
  • Pour the batter into the prepared mini muffin tins and bake for about 20 minutes or until the edges are brown (if you have more than one pan, it may take a bit longer...they should spring back when touched).
  • Invert muffins onto wire racks to cool. Serve with tea or coffee and, if desired, sprinkle with icing sugar (they also freeze well).