STAY-MOIST APPLE MUFFINS!
Recipe VIDEO above. These muffins are a miracle - they stay moist for 4 to 5 days!! KEY TIP: Do not over mix batter (causes dry muffin), stir until flour is just incorporated, few lumps is fine. This recipe will work with cup measures regardless of which country you are in, with the exception of Japan - please use weights provided.
Provided by Nagi
Categories Baking
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 200C/390F.
- Brush a 12 hole, standard muffin tin with melted butter, or line with paper cases. (Note 3)
- Place butter and brown sugar in a bowl, whisk to combine.
- Add milk, then egg and vinegar. Whisk to combine.
- Scatter flour across batter surface, followed by baking soda, cinnamon and salt. Whisk 10 times until the flour is incorporated - some lumps is fine.
- Stir through apple -minimum stirs just to disperse.
- Scoop batter into muffin tin - I use an ice cream scoop - filling it all the way to the top. If using a scooper, leave it the slight ball shape (see video) - don't smooth the top. You should get 12 (see Note 3).
- Sprinkle with sugar (if using - makes surface slightly crispy), place muffins in the oven.
- Immediately turn down to 180C/350F.
- Bake for 20 minutes (standard) or 18 minutes (fan / convection) , or until a skewer comes out clean.
- Rest in the muffin tin for 5 minutes then transfer to a rack to cool.
- Once fully cooled, store in an airtight container - it will stay moist for up to 5 days. These also freeze very well.
Nutrition Facts : ServingSize 103 g, Calories 253 kcal
APPLE MUFFINS
Use buttermilk and applesauce to create these lighter-than-average apple muffins from Food Network.
Provided by Ellie Krieger
Categories dessert
Time 55m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Coat a 12-capacity standard muffin pan with cooking spray.
- In a small bowl, mix together the pecans, 2 tablespoons of the brown sugar and the cinnamon.
- In a medium bowl, whisk together the all-purpose and whole wheat flour, baking soda and salt.
- In a large bowl, whisk the remaining 3/4 cup sugar and the oil until combined. Add the eggs, one at a time, whisking well after each addition. Whisk in the applesauce and vanilla.
- Whisk in the flour mixture in two batches, alternating with the buttermilk. Whisk just until combined. Gently stir in the apple chunks.
- Pour the batter into the prepared muffin pan and sprinkle with the pecan mixture. Tap the pan on the counter a few times to remove any air bubbles. Bake until a wooden pick inserted in center of one of the muffins comes out clean, 20 to 25 minutes.
- Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.
EASY APPLE CINNAMON MUFFINS
A really easy apple cinnamon muffin recipe.
Provided by Mindy
Categories Bread Quick Bread Recipes Muffin Recipes Apple Muffin Recipes
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease six muffin cups or line with paper muffin liners.
- Stir together 1 1/2 cup flour, 3/4 cup sugar, salt, baking powder and 1 teaspoon cinnamon. Mix in oil, egg and milk. Fold in apples. Spoon batter into prepared muffin cups, filling to the top of the cup.
- In a small bowl, stir together 1/2 cup sugar, 1/3 cup flour, butter and 1 1/2 teaspoons cinnamon. Mix together with fork and sprinkle over unbaked muffins.
- Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean.
APPLE SPICE MUFFINS
These moist muffins are full of chopped apples and a touch of cinnamon!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
- In large bowl, beat milk, oil, vanilla and egg with fork or wire whisk until well mixed. Stir in flour, 1/2 cup sugar, the baking powder, salt and 1/2 teaspoon cinnamon all at once just until flour is moistened (batter will be lumpy). Stir in apple. Divide batter evenly among muffin cups. In small bowl, mix topping ingredients; sprinkle over batter.
- Bake 25 to 30 minutes or until golden brown. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to cooling rack; if baked in paper baking cups, immediately remove from pan to cooling rack. Serve warm if desired.
Nutrition Facts : Calories 170, Carbohydrate 28 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Muffin, Sodium 190 mg, Sugar 12 g, TransFat 0 g
HEALTHY WHOLE WHEAT APPLE MUFFINS
These healthy, simple, and amazing whole wheat apple cinnamon muffins are made without refined sugar.
Provided by Sally
Categories Muffins
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F (218°C)6. Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
- In a large bowl, whisk the flour, baking soda, baking powder, cinnamon, allspice, and salt together until combined. Set aside. In a medium bowl, whisk the eggs, applesauce, maple syrup, oil, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, stir a few times, and then add the grated apple and pecans/walnuts. Fold everything together gently just until combined and no flour pockets remain. The batter is very thick.
- Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 17-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. (For mini muffins, bake 11-14 minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to 1 week.
APPLE SPICE MUFFINS
Think of crème fraîche as sour cream's richer, thicker, less-sour sibling. In this healthy muffin recipe, it's the secret ingredient that gives these muffins a light texture and rich flavor. The batter is made with extra spices and tons of sweet fruit, which means you won't notice the minimal amount of white sugar.
Provided by Joanne Chang
Categories Healthy Apple Muffin Recipes
Time 1h30m
Number Of Ingredients 23
Steps:
- Position racks in upper and lower thirds of oven; preheat to 350 degrees F. Line 20 muffin cups with paper liners.
- To prepare batter: Sift 1 3/4 cups flour, baking powder, 2 teaspoons cinnamon, ginger, baking soda, 1/2 teaspoon salt and cloves into a mixing bowl. Add sugar and 8 tablespoons butter and stir to combine. Add crème fraîche, milk, eggs and 1 tablespoon vanilla; beat on low speed for 10 to 15 seconds. Increase speed to medium-high and beat until light and fluffy, about 20 seconds.
- Chop about half the cranberries (or raisins) into small pieces. Fold all the cranberries (or raisins), apples and 1 cup oats into the batter. Divide the batter among the prepared muffin cups.
- To prepare topping: Mix oats, flour, cinnamon and salt in a medium bowl. Whisk butter, honey and vanilla in a small bowl; drizzle on top of the oat mixture and mix until well incorporated. Top each muffin with some of the crumb topping.
- Bake on the upper and lower racks, rotating top to bottom halfway through, until lightly golden and firm to the touch, 30 to 35 minutes. Let cool in the tins on a wire rack for at least 30 minutes before serving.
Nutrition Facts : Calories 219.6 calories, Carbohydrate 29.2 g, Cholesterol 42.4 mg, Fat 10.3 g, Fiber 2.8 g, Protein 4 g, SaturatedFat 6.1 g, Sodium 138.1 mg, Sugar 12.4 g
SPICED APPLE MUFFINS
These apple muffins are chockfull of apples, scented with warm spices and finished with a crunchy brown sugar topping.
Provided by Jennifer Segal, adapted from King Arthur Flour
Categories Breakfast & Brunch
Time 45m
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 375°F. Grease a 12-cup muffin pan with butter or spray with non-stick cooking spray.
- In the bowl of an electric mixer, beat together the butter, granulated sugar and brown sugar until fluffy, 1-2 minutes. Scrape down the sides of the bowl with a rubber spatula.
- Add the egg and mix well, stopping to scrape the bowl if necessary.
- Beat in the yogurt. The batter will look grainy.
- Add the flours, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Beat on low speed until just combined. The batter will be very thick.
- Add the chopped apples and mix until just combined. Do not over-mix.
- Use an ice-cream scooper or large spoon to divide the batter evenly among the prepared muffin cups. The cups should be full. Sprinkle the 6 tablespoons of brown sugar evenly over top.
- Bake the muffins for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven, cool them for 5 minutes in the pan, then turn them out onto a rack to finish cooling completely.
- Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 - 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.
Nutrition Facts : ServingSize 1 muffin, Calories 221, Fat 9g, Carbohydrate 33g, Protein 4g, SaturatedFat 5g, Sugar 16g, Fiber 2g, Sodium 207mg, Cholesterol 37mg
OLD FASHIONED OATMEAL RAISIN MUFFINS
Provided by Adapted from my late Mom's recipe
Time 30m
Number Of Ingredients 13
Steps:
- Preheat the oven to 375°F (190°C or 170° for a fan oven).
- Line a 12 cup muffin pan with paper baking cups.
- In a large bowl, mix together the flour, oats, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
- In a medium bowl, mix together the egg, buttermilk, vanilla and oil.
- Pour the wet ingredients into the dry ingredients and stir just until mixed.
- Gently stir in the raisins or sultanas.
- Scoop the batter into muffin cups - I use a quick release ice cream scoop or a ⅓ cup measure to do this.
- Bake for 15 to 20 minutes or until a skewer inserted into the centre of a muffin comes out clean.
- Cool in the tray for 5 minutes before transferring to a wire rack.
- Muffins taste best slightly warm but they reheat well the next day.
APPLE, RAISIN AND NUT MUFFINS
Very tasty and healthy looking (but not tasting!) muffins, the recipe is taken (with little variations) from "Muffin magic" which is my bible for muffin-making, they all taste wonderful!
Provided by AdriMicina
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven 200°C and line muffin pan with paper cases or grease them.
- Combine apples, sugar, oil, eggs, vanilla and orange peel, mix well.
- Add raisins and nuts.
- Combine flours, baking powder, baking soda and spice.
- Add dry ingredients to the apple batter and mix just until combined, do not overmix.
- Pour into muffin pans and sprinkle with a mixture of brown sugar and spice, pressing lightly.
- Bake 20-25 minutes or until skewer inserted in the center comes out clean, let cool on a rack.
Nutrition Facts : Calories 265.8, Fat 13.4, SaturatedFat 1.8, Cholesterol 35.2, Sodium 73.9, Carbohydrate 33.9, Fiber 2.6, Sugar 16, Protein 4.5
APPLE RAISIN MUFFINS
Categories Bread Mixer Breakfast Bake Back to School Raisin Apple Walnut Fall Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 16 muffins
Number Of Ingredients 10
Steps:
- Into a bowl sift the flour, the cinnamon, the baking soda, and a pinch of salt. In a large bowl with an electric mixer beat together the egg and the brown sugar until the mixture is thick and pale, add the sour cream and the vanilla, and beat the mixture until it is combined well. Beat in the flour mixture, a little at a time, and beat the batter until it just combined. Stir in the apples, the raisins, and the walnuts and divide the batter among 16 paper-lined 1/2 cup muffin tins. Bake the muffins in the middle of a 350°F. oven for 20 to 25 minutes, or until a tester comes out clean, turn them onto a rack, and let them cool.
RAISIN APPLE MUFFINS
Apple, cinnamon and raisins combine to treat your taste buds in these tender muffins suggested by Dorothy Schierbeek of Grand Rapids, Michigan.
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- In a bowl, combine the flour, sugar, baking powder, cinnamon and salt. Combine the egg, milk and oil; stir into dry ingredients just until moistened. Fold in the apple and raisins. , Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. For topping, in a bowl, combine the flour, oats, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 180 calories, Fat 6g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 159mg sodium, Carbohydrate 28g carbohydrate, Fiber 1g fiber), Protein 3g protein.
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- Preheat oven to 325° F. Dice apples into small chunks. You will need a total of 4 cups diced apples. Make sure to leave the peel ON the apples! Place diced apples in a large mixing bowl. Add granulated sugar, and stir to combine. Mix slightly beaten eggs, oil and vanilla extract in separate bowl; add to apples, and stir.
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