Apple Spice Muffins Dairy Free Recipes

APPLE SPICE MUFFINS - DAIRY FREE

Steps:

• Preheat oven to 400°F, grease muffin cups.
• Peel, core apple and grate.
• Make spiced sugar by stirring cinnamon and nutmeg into 1 tbs sugar, reserve.
• Sift flour, remaining 1/4 cup sugar, baking powder and salt together into mixing bowl.
• Mix egg, oil, water and grated apple together.
• Stir them all together into dry ingredients, until flour is moistened.
• Stir in raisins (if used).
• Spoon into muffin cups, and sprinkle top with spiced sugar.
• Bake for 15 minutes.

DELIGHTFUL APPLE SPICE MUFFINS

Steps:

• Preheat oven to 350 degree F (175 degrees C). Line a mini muffin pan with paper liners.
• In a large bowl, cream together the butter or margarine and sugar. Add eggs, and beat until smooth. Blend in cinnamon, allspice, baking powder, and baking soda. Alternately add in a half cup of applesauce, one cup of flour, remaining applesauce, and remaining flour. Stir until just blended together. Pour batter into muffin cups 2/3's of the way full.
• Bake in preheated 350 degree F (175 degrees C) oven for 17 minutes.

APPLE COFFEE CAKE MUFFINS (DAIRY FREE)

Steps:

• Grease 12 muffin cups or line with paper cups. Set aside.
• To make topping, stir together brown sugar, 1 tablespoon all-purpose flour, 1 tablespoon whole wheat flour and 1/2 teaspoon cinnamon. Cut in margarine. Stir in 1/4 cup walnuts. Set aside.
• In a medium bowl combine flours, baking soda, cinnamon, sugar and salt. In a small bowl, combine apples and egg whites. Stir in nuts and applesauce with apple-egg mixture. Add wet ingredients to dry ingredients and mix to combine.
• Fill muffin cups 2/3s full with batter. Sprinkle topping over each cup.
• Bake in a 400 degree oven for 15-18 minutes, or until golden. Cool in pan for 5 minutes. Remove muffins from cups and serve warm.

APPLE SPICE MUFFINS RECIPE BY TASTY

Steps:

• Make the apple spice blend: in a small bowl, stir together the cinnamon, ginger, allspice, cloves, and nutmeg.
• Make the muffins: In a medium bowl, whisk together 1 cup (125 G) all-purpose flour, the whole wheat flour, baking powder, baking soda, salt, and 1 tablespoon of the spice blend.
• In a large bowl, use an electric hand mixer on medium speed or whisk to beat the butter until light yellow and aerated, about 2 minutes. Add the granulated and brown sugars and continue beating until light, fluffy, and nearly doubled in volume, 2 minutes more. Add the eggs, 1 at a time, beating well after each addition.
• Add the applesauce and shredded apple and stir with a rubber spatula to incorporate.
• Add half of the dry ingredients to the wet and gently fold to combine, being careful not to overmix. Add 1¾ cups of the diced apples to the remaining dry ingredients and toss to coat, then add to the wet ingredients and gently fold to combine. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, up to overnight.
• Preheat the oven to 425°F (220°C). Line a 6-cup jumbo muffin tin with paper liners and lightly grease with nonstick spray.
• In a medium bowl, toss together the remaining ¾ cup diced apples, melted butter, remaining 1 tablespoon flour, and remaining 1½ teaspoons of apple spice blend.
• Evenly divide the batter between the prepared muffin cups. Top each muffin with some of the apple topping and sprinkle with the demerara sugar.
• Bake the muffins for 15 minutes, then rotate the muffin tin 180° and bake for 12-15 minutes more, until the muffins are puffed and golden brown and a cake tester inserted into the center comes out clean.
• Let cool for 15-20 minutes before serving.
• Enjoy!