CARAMEL APPLE MUFFINS
These muffins are perfect for anyone who loves caramel apples. They are particularly good with breakfast or during a coffee break. -Therese Puckett, Shreveport, Louisiana
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in apple and caramels. , Fill 12 paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over batter. , Bake at 350° until a toothpick inserted in the cake portion comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 245 calories, Fat 8g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 219mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.
APPLE WALNUT SOURDOUGH MUFFINS
A delicious muffin made with apples, nuts and sourdough.
Provided by Lynn / Turnips 2 Tangerines
Categories Muffins/Scones Sourdough
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°
- Spray a jumbo (6) muffin tin with non-stick spray or lightly grease using solid shortening.
- In a large bowl, cream butter and sugars together until it becomes pale. This will take several minutes. Add egg and milk, mix well. Add the starter, flour, baking soda, spices and salt. Stir just until combined. Do not over mix the batter. Gently stir in the apples and walnuts. Half fill your muffin cups with batter. Bake for 20 to 25 minutes or until toothpick inserted in the center comes out clean.
Nutrition Facts : ServingSize 1 g, Calories 378 kcal, Carbohydrate 54 g, Protein 7 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 49 mg, Sodium 365 mg, Fiber 2 g, Sugar 20 g
DIABETIC-FRIENDLY APPLE MUFFINS
Just want to help diabetics.
Provided by nina myers
Categories Bread Quick Bread Recipes Muffin Recipes Apple Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Prepare 12 muffin cups with cooking spray.
- Mix flour, baking powder, stevia, cinnamon, sea salt, and nutmeg together in a large bowl. Beat skim milk, egg, and margarine together in a separate bowl; add to flour mixture and stir just until the dry mixture is moistened. Gently fold minced apple through the batter. Spoon batter into the prepared muffin cups.
- Bake in preheated oven until lightly browned on the tops, about 25 minutes.
Nutrition Facts : Calories 97.6 calories, Carbohydrate 16.6 g, Cholesterol 15.8 mg, Fat 2.5 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 0.6 g, Sodium 215.7 mg, Sugar 1.9 g
APPLE WALNUT MUFFINS
"A friend in New York gave me the recipe for these delightful muffins," Margaret McNeil notes from Germantown, Tennessee. "They stay moist for days...if you have any left!"
Provided by Taste of Home
Time 35m
Yield 6 muffins.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the apple and sugar; set aside. Combine the flour, baking powder, cinnamon and salt. In another bowl, whisk the egg, milk, oil and vanilla; stir into dry ingredients just until moistened. Fold in the apple mixture, walnuts and raisins. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. , Bake at 375° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 272 calories, Fat 11g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 184mg sodium, Carbohydrate 40g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.
APPLE-OATMEAL MUFFINS
Macintosh apples and a double dose of oats add a boost of nutrition to these crowd-pleasing muffins.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, oats, baking powder, salt, and cinnamon. In a separate bowl, whisk together sugar, eggs, butter, and milk. Stir wet ingredients into dry ingredients, then stir in apple.
- Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with crumb topping if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.
JUMBO FLUFFY WALNUT APPLE MUFFINS
A large fluffy muffin with a sweet buttery topping. My jumbo muffin tins hold 1 cup per muffin, so this is scaled for my tins.
Provided by Jen Graham
Categories Bread Quick Bread Recipes Muffin Recipes Apple Muffin Recipes
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Coat top and insides of jumbo muffin pan with cooking spray, or line with muffin papers.
- In a large bowl, cream together 1/2 cup butter, 1 1/4 cups sugar, vanilla, and salt until light and fluffy. Beat in eggs, one at time. Mix together the 1 3/4 cups of flour, baking powder, and 1/2 teaspoon cinnamon. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in apples and walnuts. Scoop into muffin cups to fill 3/4 full. Lightly sprinkle the tops with cinnamon crumble.
- To make Cinnamon Crumble: In a small bowl, combine 1/4 cup white sugar, 1/2 teaspoon of cinnamon, 3 tablespoons all-purpose flour, and 2 tablespoons cubed butter. Mix together using a pastry blender, or two butter knives. The crumble topping should resemble small peas.
- Bake in preheated oven for 30 minutes, or until tops are golden brown, and a toothpick inserted into the center comes out clean. If they are browning too quickly, cover with tin foil. Remove from pans, and cool on wire rack.
Nutrition Facts : Calories 634.7 calories, Carbohydrate 89.7 g, Cholesterol 114.5 mg, Fat 28.2 g, Fiber 3 g, Protein 8.8 g, SaturatedFat 13.6 g, Sodium 483.1 mg, Sugar 55.8 g
SOURDOUGH APPLE MUFFINS
Delicious Sourdough Apple oatmeal muffins, with goodness of protein rich, oatmeal, red quinoa, flax seeds and Chia seeds with tart apple andsourdough starter. Excellent filling breakfast muffins.
Provided by Swathi
Categories Dessert
Time 35m
Number Of Ingredients 20
Steps:
- Preheat oven to 400°F (204°C). line with muffin tin with muffin liners. Set aside.
- Whisk the flour, oatmeal mixture, baking soda, baking powder, salt, and cinnamon mix together.
- In a large bowl, add oil, egg, brown sugar, milk, apple sauce and mix well to this add sourdough starter until all wet ingredients are combined. Then add grated apple and apple pieces and mix once again.
- To the wet ingredients add dry ingredients and mix until *just* combined. Do not over-mix. Batter will be thick and a little lumpy.
- In a small bowl make topping, add ¼ cup oatmeal mixture and rest of ingredients for the topping and mix well and set aside.
- Divide batter among prepared muffin pan, filling all the way to the top. Then top with 1 tsp of topping.
- Bake at 400°F for 10 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 15 minutes or until centers are set and toothpick comes out clean.
- Enjoy with cup of coffee of milk.
Nutrition Facts : Calories 114 kcal, Carbohydrate 16 g, Protein 2 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 11 mg, Sodium 160 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
APPLE SOURDOUGH MUFFINS
Here's another use for the sourdough starter you have to "discard" once or twice a week to maintain a fresh and useful starter. I put these together ad lib with things I had on hand. They were an experiment that turned out great!
Provided by Susan Feliciano
Categories Other Snacks
Time 35m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 375°. Grease 12 muffin cups.
- 2. In a large mixing bowl, stir together sourdough starter, apple (or applesauce), oats, sorghum, sugar, and egg whites (or egg).
- 3. Add 1 cup of the flour, baking powder, salt, and cinnamon all at once to sourdough mixture, and stir well. Now, depending on how liquid your mixture is, add in up to 1/3 cup more flour, until you get a fairly thick muffin batter. You do not want it runny. This step you have to do by experience, because everyone's sourdough starter varies in consistency and affects the liquid in the recipe.
- 4. When you get the right batter consistency, fill muffin cups 2/3 full. Bake for 20 minutes. Cool 2 minutes in pan, then turn onto rack to finish cooling. That is, if they last that long. They smell really good and seem to attract hungry people into the kitchen.
WALNUT APPLE MUFFINS
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Grease 12 cup muffin tin. In a large bowl, combine flour, baking powder, cinnamon and salt. In a separate bowl, mix together the egg, sugar, applesauce, apple and oil. Combine the dry ingredients into the wet ingredients. Fold in the walnuts. Divide the batter into the greased muffin tin. Bake for 20 to 25 minutes.
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Reviews 88Calories 252 per servingCategory Muffins And Cupcakes
- Weigh 250 g/ 8.8 oz apples and peel them. Halve and core them. Cut 12 thin apple slices, place them in a bowl with 1 tablespoon lemon juice and toss them with the juice. Set aside, you will need them to top the apple cinnamon muffins. The lemon juice will prevent the apples from browning too quickly.
- Chop the rest of the apples, place them in another bowl, toss them with the remaining lemon juice, and set aside.
- Mix the flour, baking powder, brown sugar, salt, and the remaining 2 teaspoons of cinnamon. Set aside.
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- First, preheat oven to 350ºF and line a muffin tin with muffin liners. We suggest spraying your muffin liners with cooking spray just in case.
- Next, use a cheese grater to grate a large apple (skin on or off, your preference!). We prefer to use a medium/large grate, so that we can taste the apple chunks.
- Measure out 1 cup of shredded apples and place into a medium-size bowl along with the rest of the dry ingredients. Mix.
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5/5 (1)Total Time 30 minsCategory Sourdough DiscardCalories 157 per serving
- In a medium bowl, add the oats, applesauce, milk, egg, vanilla, melted butter, sugar, and sourdough discard. Stir well to combine.
- In a large bowl, mix the flour, baking powder, baking soda, cinnamon, salt, and raisins together. Make a well in the center.
- Pour the mixed wet ingredients into the well in the middle of the dry ingredients. Fold everything together until all of the flour has been moistened.
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- Preheat the oven to 400F. If you’re using a cast iron muffin pan, be sure to grease it well and place it in the oven to preheat. If you’re using conventional muffin pans, line them with paper liners or grease the muffin cups well.
- Add the beaten egg, sourdough starter, and honey in a separate medium mixing bowl. Whisk thoroughly, and then drizzle in the melted and cooled butter. Whisk again until uniform.
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