How To make Apple Raising Muffins
2 cups all purpose flour
1/2 cup packed dark brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup buttermilk
1/2 cup unsweetened applesauce
2 egg whites
2 tablespoons canola oil
1 cup chopped peeled apple
1/3 cup dark seedless raisins
Heat oven to 400. Coat 12 standard size muffin-pan cups with nonstick cooking spray.
Mix flour, sugar, baking powder, baking soda, cinnamon and salt in large bowl. Make a well in center.
Stir together buttermilk, applesauce, egg whites and canola oil in a small bowl. Pour buttermilk mixture into well of dry ingredients. Stir just until evenly moistened. Do not overmix. Gently fold in apple and raisins. Divide batter evenly among 12 muffin cups.
Bake in 400 oven for 25 minutes or until wooden pick inserted in centers of muffins comes out clean. Turn muffins out on wire rack to cool.
How To make Apple Raising Muffins's Videos
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Apple muffins recipe | Moist & Tasty Apple Cinnamon Muffins | How to apple muffins in oven
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Vegan Apple Muffins
RECIPE:
Deliciously soft & fluffy vegan apple muffins, loaded with sweet, tender apples and topped with crumbly, crunchy streusel!
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Apple Raisin Muffins
This recipe makes a muffin that is bursting with flavour.
Using ready-made apple sauce means that the prep time is fast with great apple flavour without the need to peel and chop up your apples.
This will be one of your go-to muffin recipes and make a great breakfast muffin or snack. They freeze really well if 12 is too many or you want to double up to make 24, but the recipe is also really easy to divide into half and just make 6.
Print the recipe here:
Soft Muffins with Juicy Apple Bits and Crumble Topping
There are apple muffins, then there are these irresistibly moist and tender apple crumb muffins! My simple recipe is packed with apple pieces and piled high with a buttery streusel topping.
Recipe:
Ingredients
For Muffins
2 cups all-purpose flour (250g)
½ cup light brown sugar, firmly packed (100g)
¼ cup granulated sugar (50g)
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon table salt
½ cup canola oil (may substitute vegetable oil or other neutral cooking oil) (120ml)
½ cup buttermilk (120ml)
2 large eggs, lightly beaten
1 ½ teaspoons vanilla extract
1 ½ cups peeled, chopped apples (215g)
For Crumb Topping
1 ¼ cups all-purpose flour (156g)
½ cup light brown sugar, firmly packed (100g)
⅓ cup granulated sugar (66g)
½ teaspoon ground cinnamon
¼ teaspoon table salt
6 Tablespoons unsalted butter, melted but cooled so no longer warm to the touch (85g)
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Instructions
00:00 Introduction
00:13 Preheat oven to 375F (190C) and line a 12-count muffin tin with paper liners. Set aside.
01:00 In a large mixing bowl, whisk together flour, sugars, baking powder, cinnamon, and salt.
01:26 In a separate bowl (or large measuring cup), whisk together oil, buttermilk, eggs, and vanilla extract until well-combined.
01:51 Add the wet ingredients to the dry ingredients and use a spatula or spoon to gently stir ingredients together until approximately 50-75% combined. Add apple pieces and continue to stir until ingredients are just combined (over-mixing may result in dense, dry muffins).
Crumb Topping
02:20 In a medium-sized bowl, whisk together flour, sugars, cinnamon, and salt.
02:44 Drizzle melted butter over the flour mixture and use a fork to toss/claw the mixture together until all of the dry ingredients are moistened and you have a crumbly streusel.
03:06 Evenly divide batter into prepared muffin tin. Set aside while you prepare your crumb topping.
03:33 Evenly divide streusel over the muffins.
03:47 Transfer to center rack of 375F (190C) oven and bake for 24-25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
03:57 Allow muffins to cool in muffin tin for 10 minutes before carefully removing to a cooling rack (I use a butter knife to gently pry them up and then lift them from the pan) and allow to cool a bit before enjoying.
Notes
Apples
A firm apple that you enjoy eating on its own works best for this recipe. I prefer Golden Delicious or Gala apples. Granny Smith are a bit too tart for my taste here.
Storing
Store in an airtight container at room temperature for up to 2 days. These muffins may also be carefully, tightly wrapped and frozen for up to a month.
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Soft & Fluffy Apple Nut Muffins Recipe | Home Baking | The Sweetest Journey
How to make a soft muffin with apples and walnuts.
Ingredients:
1 1/2 Cups All Purpose Flour (210g)
1/2 Cup Quick Cooking Oats (45g)
2 Teaspoons Baking Powder (10g)
1/4 Teaspoon Salt (1.5g)
1 Teaspoon Cinnamon (2g)
1/4 Teaspoon Nutmeg (0.5g)
1/2 Cup Butter, Softened (112g)
3/4 Cup Sugar (144g)
2 Eggs, lightly Beaten
1/2 Cup Sour Cream (120g)
1 Green Apple, Peeled and Chopped
1/2 Cup Walnuts (56g)
Directions:
1. In a bowl, whisk together the flour, oats, baking powder, salt, cinnamon, and nutmeg; set aside. In a mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs and sour cream and mix just until well combined. Add the flour mixture and stir together to combine. Fold in the apple and walnuts.
2. Line a muffin tin with paper liners. Spoon the batter into each cup. Bake in a preheated oven at 375F for 20 minutes or until an inserted toothpick comes out clean. Let cool completely on a wire rack.
| Makes 12 Muffins
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