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cup brown sugar, packed
cup butter, melted and cooled slightly
teaspoon vanilla extract
cup grated unpeeled apples
Preheat oven to 350°F. Grease a muffin tin with butter.
In the bowl of a stand mixer fixed with the paddle attachment, mix together flours, sugar, salt, baking powder and soda, cinnamon and nutmeg.
Add buttermilk, eggs, butter, vanilla, apples, carrots, flax seeds and granola. Mix thoroughly.
Spoon mixture into muffin tins, filling 3/4 of the way. Bake about 40 minutes until a toothpick inserted in the center comes out clean.
Allow to cool slightly before serving.
More About This Recipe
- This is the second in a three-part series this week on apples, following Sarah Caron's post Wednesday on Homemade Applesauce.
Hello, fall. Hello, apple-picking season. Hello, most wonderful time of the year.
I know most would say Christmas is the most wonderful time of the year (or at least that's what Andy Williams sang), but for me, it's fall, right when the leaves are changing; the air has an aroma of cinnamon and nutmeg and that slight bite of a chill; and apples and pumpkins are ready for picking.
I absolutely love going to an orchard and picking my own apples right from the tree. It often becomes an obsession -- rarely do I leave my annual orchard trip without having purchased bagfuls of freshly-plucked apples, several tins of homemade apple pie and a box of my favorite item: Apple cider doughnuts. If this kind of apple overload is so wrong, I don't want to be right.
One of my favorite things to do with my bagfuls of orchard apples is bake with them. And one of my favorite recipes with which to use these apples is Loaded Apple Muffins. Really, they're more like a fancy bran muffin. Or a carrot and raisin muffin with apples. Or a granola muffin with apples and carrots. However you perceive them, their taste is undeniably amazing, like all the flavors of fall in one magical muffin.
Though each muffin packs a serious wallop of healthy flavor with grated apples and carrots, raisins, honey, oats, cinnamon and nutmeg, I'm not going to lie to you -- there's also a serious wallop of butter and brown sugar added to the list (though my husband still deems them healthy). They may not be as good for you as they seem, but in small muffin-size portions, they do offer a decent helping of nutrition amid the sweetness of butter and sugar.
Plus, after a long, arduous day of roaming orchards and picking apples, don't you think you deserve a tasty, apple-filled treat? I think you do.
Stephanie (aka Girl versus Dough) has joined Tablespoon to share her adventures in the kitchen. Check out Stephanie's Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
Loaded Breakfast Muffins (gluten free and paleo)
When I say loaded, I mean loaded. These breakfast muffins are jam packed with all the good things.
What do you so when you are stressed? I do two things: yoga and baking. Both are relaxing. And both make me happy.
Anyone else upset about the state of affairs in the world today? Most days I am pretty good at keeping a positive outlook on life, but some days are just hard. I oscillate between wanting to know what’s going on in the world and wanting to just cuddle up in my warm bed with a good book until it’s all over. Don’t get me wrong. I’m not apathetic in any way. I just get overwhelmed by all of the violence, pain, and hatred in the world. How do we stay open and loving in the face of it all?
I find myself having to give myself little positivity pep talks to keep me on the right track. I find myself clinging to what is good and right in the world, like my family and friends. I focus on doing my good work in the world of raising decent human beings and inspiring healthy, clean living. And I find myself in the kitchen baking away because that’s just what makes sense to me sometimes.
So here we are. Another muffin recipe created out of my need to relax and unwind. This one is a super loaded breakfast muffin full of nutrient-dense goodness to keep you fueled and full so you can go out in the world and do your good work.
Here’s the stars of this muffin show:
- pumpkin seeds
- sunflower seeds
- hemp seeds
- chia seeds
I actually wasn’t sure that I could pack all of those superfoods into one muffin. But I did it. When I took the muffin tin out of the oven, it was noticeably heavier than my usual muffin recipes. And according to my official taste-testers (my family), they are the bomb! They are moist, delicious, and full of flavor.
These are definitely muffins you can feel good about eating. All real food ingredients. No gluten or refined sugars. Loaded with protein, fiber, and a ridiculous amount of essential vitamins and minerals. And they freeze very well for easy an breakfast or snack later on.
So go ahead. Make yourself a batch. You may get what I mean about baking being a pretty zen experience.
How to make Apple Cinnamon Muffins
Here&rsquos a list of ingredients you&rsquoll need to make these muffins. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Plain/all-purpose flour
- Baking powder
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Large eggs
- Caster/granulated sugar
- Buttermilk: See my recipe notes below on how to make your own.
- Vegetable oil
- Vanilla extract
- Apples: You&rsquoll need 2 small apples, peeled, cored, and chopped into small chunks.
To make these muffins, simply start by whisking together the flour, baking powder, salt, and spices. Set aside.
In a separate large mixing bowl, whisk together the eggs and sugar until thick and light in colour.
Add the buttermilk, oil, and vanilla, and whisk until combined.
Add the dry ingredients in thirds and whisk in until just combined &ndash do not overmix. Fold in the apple chunks.
The mixture will be thick and somewhat lumpy.
Spoon the mixture into a muffin pan lined with muffin cases (filling to the tops), and bake for 15 &ndash 20 minutes, or until a toothpick inserted into the centre comes out clean.
Allow to cool for 5 &ndash 10 minutes in the pan before transferring them to a wire rack to cool completely.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These Apple Cinnamon Oatmeal Muffins are:
- deliciously moist and fluffy (whilst still being dense)
- super quick and easy to throw together
- perfectly spiced with cinnamon, ginger, and nutmeg
- loaded with oats and juicy apple chunks
- the perfect recipe to start off your early autumn/fall baking!
How long will these muffins last? These muffins will stay fresh stored in an airtight container at room temperature for up to 5 days.
Can I freeze these muffins? Yep! They also freeze well for up to 2 months. Thaw overnight in the fridge, then warm up if desired before eating.
If you try this recipe, let us know! Leave a comment, rate it, and don&rsquot forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I&rsquod love to see!
Healthy Apple Cinnamon Muffins
- Author: Krista
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 12 muffins 1 x
Soak up the cozy feelings of fall with these flourless apple cinnamon muffins made with oats and Greek yogurt and topped with a yummy oat streusel!
- 3/4 cup old fashioned oats
- 3 tablespoon s coconut oil, softened
- 3 tablespoon s coconut sugar
- 1/4 teaspoon cinnamon
- Pinch of salt
- 2 1/2 cup s old fashioned oats
- 1 1/2 teaspoon s baking powder
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 1/2 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup unsweetened applesauce
- 1/2 cup maple syrup
- 1/2 cup Greek yogurt
- 1/4 cup coconut oil, melted
- 2 small or 1 large apple(s), chopped
- Preheat the oven to 375 degrees.
- Make the streusel topping: Process the one cup of old fashioned oats in a food processor for about 2 minutes until the oats reach a flour-like consistency. Transfer the oats to a bowl and add in the coconut oil, sugar, cinnamon, and salt. Stir the mixture together until it becomes crumbly. I used a spoon to help mash the coconut oil down and incorporate. Set the streusel aside.
- Make the batter: Place all of the muffin ingredients, except the apples, in a food processor. Process for about 1 minute, stopping halfway to scrape down the sides with a spatula. Stir in the apples.
- Prepare for baking: Line your muffin tin with muffin liners or grease each well of a 12-cup muffin tin. Pour an equal amount of batter into the cups. Sprinkle the streusel on top of each muffin.
- Bake: for 15-17 minutes.
You may need to transfer the batter to a bowl in order to stir in the apples.
You may have leftover streusel. Use as a pancake topping or stir into your yogurt!
Loaded Apple Muffins
Let’s end this apple loving season with a bang. These loaded apple muffins will definitely deliver on celebration, taste, and overall happiness with each bite.
Now, if you’re like me, apple season runs year-round, so make sure to keep this recipe handy.
Apples may be my favorite, but now we’re heading into cranberry season, which means delicious recipes full of holiday love are about to go down.
I’m actually sad finalizing the Appleton Farm Man Card collection. It’s been fun creating a world around something so special to me. I loved sharing a little piece of me with each story.
After five steamy short stores at Appleton Farm, we’re leaving for a bit, but we’ll be back. Next year the new Appleton Farm Series will begin. We have so many more sexy apple farmers to meet.
Special notes: This recipe was supposed to have a crumble top. When I added the crumble top it fell into the batter while baking. That process was a happy accident. The crumble mixed into the batter provided another layer of flavor that made these muffins perfect.
You definitely don’t need to use hard cider for the recipe. You could add apple juice instead. I was channeling Levi from My Apple Farmer (Man Card Book 8) and Jesse from Mr. Apple Pie (Man Card Book 9) when I made the recipe. After they created a fried apple pie hard cider I’ve had a few cravings.
Have fun making the recipe and reading each short story!
Loaded Apple Muffin
Recipe created by Terra Kelly
Prep: 15 minutes
Cook: 20-25 minutes
Serves: 6-12 (depending on muffin pan used)
4 oz cream cheese, softened
½ cup hard cider (or apple juice)
Preheat oven to 350 degrees Fahrenheit. Grease Muffin pan with cooking spray. Set aside.
Medium bowl: Add cream cheese and whip with hand mixer. Then add sugar, vanilla, and eggs and mix well. Switch to spatula and mix hard cider into batter and set aside.
Small bowl: Sift flour, cinnamon, nutmeg, ground cloves, baking soda, baking powder, and salt into a bowl and mix well. Add diced apples to flour mixture (this will help ensure the apples are well incorporated and don’t sink to the bottom of each muffin).
Add Dry ingredients to wet ingredients and mix well. Do not over mix the batter, just ensure the ingredients are mixed completely. Set aside.
Crumble top: in small pan melt ¼ cup of salted butter on medium heat. In a small bowl, mix together brown sugar, chopped pecans, oats, cinnamon and melted butter.
Optional: You can use jumbo muffin pan- recipe will make 6 muffins.
You can use standard muffin pan and recipe will make 12 muffins.
Add muffin batter to each prepared muffin cup. Fill each cup ¾ full. Top batter with a small amount of crumble topping.
This recipe used jumbo muffin pan- Bake 20-25 minutes depending on oven. Check center with toothpick.
What apples should I use?
For these Cinnamon Apple Spice Muffins, I used gala apples! Aside from honeycrisp, they are my go-to apple. You can also use granny smith apples! Personally, I didn’t peel them. For some reason, growing up, my Mom always told me that the skin on things has the most nutrition (apples, potatoes etc.) so I rarely peel fruits or veggies. Not sure if there is any research behind that or maybe I just want to please my Mom LOL!
Another form of apples I used in this recipe to add to the amazing apple flavor is applesauce! I love the unsweetened that you can buy in most grocery stores. It makes sure the muffin is super duper moist and it gives it amazing apple flavor.
The apples combined with the cinnamon and cozy spices all result in the most delectable, warm and perfect Fall muffin! Let’s get into how to make them!
How to make apple muffins
Step 1: Mix together ingredients
Whisk together oil and sugar. Add in eggs, vanilla and buttermilk and whisk or beat until well combined. Then stir in the diced apple. In a small bowl, whisk together the flour, baking powder, salt and cinnamon. Stir dry mixture into wet ingredients.
Step 2: Fill muffin tins and bake
Divide batter evenly between 48 mini muffin tin cups that have been well greased. Bake at 350° for about 16 minutes, or until lightly browned around the edges. Remove to cooling racks.
Step 3: Roll the tops in cinnamon sugar mixture
Combine the sugar and cinnamon in a small bowl. Brush the tops of the muffins with butter, then roll muffins in cinnamon sugar mixture. Enjoy while warm!
Apple Oatmeal Muffins Recipe
I know, it's hard to get the family to eat anything you might call healthy. but these muffins are so soft and moist no will ever guess that they're healthy!
Top them all off with your favorite granola brand or flavor and you have a wonderful batch of hearty breakfast muffins that the whole family will happily eat.
On top of being a fantastic breakfast choice, you will love how easy these healthy apple oatmeal muffins are to make! I know that I really appreciate good recipes featuring a quick and convenient one-bowl method of mixing!
To make the Apple Mini Muffins, I start by using a pastry brush to grease the wells of my mini-muffin pan with butter, and then set the pan aside. I also shredded the peeled and cored apple, tossed it with lemon juice, and set it aside.
Then I beat the butter, oil, egg, granulated sugar, light brown sugar, milk, vanilla extract, cinnamon, and nutmeg on high, until everything was well incorporated. This took a minute or so. The mixture was quite liquidy.
I sifted in the baking soda and salt, and beat the mixture for about 5 seconds. Then I dumped in the flour and stirred the mixture with a wooden spoon, just until the flour was incorporated.
Next I added the shredded apples (that I had tossed with the lemon juice), toasted pecans, crushed pineapple (that I had drained well), and coconut, then stirred to combine everything.
Using a 1¾-inch ice cream scoop, I filled the wells of the mini-muffin pan about ¾ full.
Into a preheated 375° F oven the mini-muffins went for about 18 minutes, until a toothpick inserted into the center came out clean. I let the mini-muffins cool for a minute or so before turning them out onto a wire rack to cool.
I ended up with 3-dozen incredibly moist and delicious Apple Mini-Muffins that were loaded with the goodness of apples, toasted pecans, pineapple and coconut. Yum!
For another amazing mini muffin recipe featuring pecans, check out my Pecan Pie Mini Muffins, they’re awesome.
I hope you liked this recipe for Apple Mini Muffins as much as I do. If so, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, ever your email address in the Subscribe box.
Thank you so much for visiting Pudge Factor. I hope you’ll come back!
Can these be made gluten free an these be made g/f
I do not do any gluten free baking but I have been told that vegan + gluten free is not always an easy conversion. CLICK HERE for the best gluten free vegan recipes with more info for how to make this gluten free
these look great, i have been looking for a vegan apple muffin recipe.
can i replace the plant based egg with soemthing else?
Thanks yes, as I wrote in the post : am using the Plant Based Egg egg replacer here because I think it is the best for light texture and binding the recipe, but you can use any egg replacer of your choice if you prefer
Hi Gretchen, my name.is Cheff’ Rootsie of Veggie Grub. You are Soo amazing, I would love to talk to you concerning some business, how can I get in touch privately? Thanks
Hi Donna, you can email me at [email protected]
Just made these, and oh man are these so good. Moist, fluffy, and just the exact amount of sweetness. Total home run with us. I absolutely love your site, and this is the fourth recipe of yours I’ve tried. Everyone has been been perfect! Thank you for all the vegan recipes ??
YAY! thank you for the feedback I am so happy you are loving the recipes!
Hi Gretchen, Sorry I know this is unrelated to the recipe posted but I do not know where to go to ask this question. I was looking for a strawberry cake recipe to make for my granddaghter’s birthday and came across your strawberry chiffon cake that I would like to make. The recipe calls for only 1 cup of cake flour but when I watched the video it looked like there was moe than 1 cup in your bowl. Is the 1 cup right because it says it will make 4-7″ Layers. Thank you for your time. Lynn
HI, The written recipe is correct, sometimes on the video it does look different, and may have been (as I may have adjusted it after the video), but the written recipe is correct
I can’t wait to try this recipe , but I’d like to use ground flashed as the egg replacer, any idea how much I should use?