- Dish type
- Mini cakes
- Fruit muffins
- Apple muffins
These are a great way to get a little of your five a day. Make sure all the ingredients are at room temperature before mixing otherwise the rise won't occur.
Berkshire, England, UK
22 people made this
- 2 large eggs
- 100ml vegetable oil
- 120g white or golden caster sugar
- 150ml whole milk or soya milk
- 300g self raising flour
- 3 teaspoons baking powder
- 3 teaspoons ground cinnamon
- 1 generous teaspoons vanilla extract
- 1 pinch salt
- 100g rolled oats
- 3 apples, grated (I use Braeburn)
- demerara sugar for sprinkling
MethodPrep:15min ›Cook:25min ›Ready in:40min
- Heat the oven to 220 C /200 C fan / Gas 7.
- In a large bowl beat the eggs. Add the oil, sugar and milk. Stir briefly with a wooden spoon.
- Add all of the other ingredients and again stir briefly so not to over mix. The mixture should be spoonable. If it is too runny then add more flour. Don't worry about the mixture being lumpy.
- Spoon into the muffin cases straight away, filling the muffin cases almost to the top (that enables them to rise in a dome shape). You can also let the mix rest for 1 hour before baking to allow for the gluten to build up.
- Bake at 220 C / 200 C fan / Gas 6 for 8 to 9 at the centre of the oven, then turn the oven down to 200 C /180 fan / Gas 6 and bake for an additional 15 to 20 minutes.
- Cool in the baking tray for 1 to 2 minutes. Sprinkle with demerara sugar before leaving to cool on a wire rack.
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Spiced Apple Breakfast Muffins Made Healthy With Grape-Nuts
Muffins are always a good idea but fat and calories in the resto. versions can scare a gal right out of her stilettos. Plus – restaurant muffins and I tend to not get along. Here’s why. One of my first jobs years ago was working at a restaurant and I remember the launch of their “apple breakfast muffin”. This muffin was supposed to be low fat and the perfect breakfast on the go. However, in my humble opinion, it was like many low fat treats back then – I think my friend Kel once described it as cardboard-esque. Since then, every time I saw an apple muffin, I remembered the taste and texture of that muffin from the past and avoided them like the plague.
Now – don’t get me wrong – I adore all things apple and spice. Mix it with a bit of pumpkin for my fave harvest muffins and I’m there. However, a straight up apple muffin? I start flashing back to those apple muffins of yesteryear and got a bit nervous. What if it was dry? What if it didn’t have that apple flavor and just flatlined?
When Post challenged us to play with some of their heart healthy cereals and whip up a delicious recipe, I decided to face my recipe fear head on and get into the kitchen to whip up an apple muffin that was light, moist and full of apple flavor with a bit of texture. Now – I also have another confession – as a child, I wasn’t as much of a fan of Grape-Nuts. As I got older, my outlook changed and I adore the taste and the health benefits. It’s made with whole grains, non-GMO, and has protein and fiber – all in all a great way to start the day.
These Spiced Apple Breakfast Muffins will take that apple muffin that gave me nightmares back in the day and turn it on its core. I played with a recipe on the Post site and one of the key things I learned – soak the Grape-Nuts for a few minutes before melding it with the batter. That will give you the texture you want but will keep the muffins moist as they bake.
Gather your ingredients
Sift the dry mix the wet
Time to soak the Grape Nuts
Batter ready for the oven
Viola – Spiced Apple Breakfast Muffins made a bit healthy thanks to Grape-Nuts
- 1 1/2 cups all-purpose flour
- 1 cup quick-cooking oats
- 2 1/4 teaspoons baking powder
- 1 teaspoon coarse salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup sugar
- 2 large eggs
- 1 stick unsalted butter, melted and cooled
- 1/2 cup whole milk
- 1 Macintosh apple, peeled and cut into 1/4-inch dice (1 1/4 cups)
- Crumb Topping for Muffins(optional)
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.
Apple Muffins Recipe
For this recipe, I used my basic muffin recipe and made a few tweaks to account for the addition of the apples and some other spices.
Measuring and mixing have always been some of my kids' favorite kitchen activities.
I peeled and chopped some apples into small pieces and we added them to our batter. Peeling and chopping is an adults only job in our house.
Once we mixed up the batter for this Apple Muffins Recipe, we scooped it into a muffin pan. You can use cupcake liners if you want or just grease a muffin tin.
You'll need to let these muffins cool a bit before eating, but they are amazing when served still a bit warm.
You can try this recipe with a variety of apples. Granny Smith are good as are any used in baking.
Apple and Cinnamon Super Breakfast Muffins
In our house we have instilled that breakfast is the most important meal of the day. Mostly the older ones eat porridge as I always find it does what it is supposed to and keeps them full until lunch time. We add whatever fruit we have in the fruit bowl, make it with variations in milk and even add homemade chia jams (which are amazing!) My favourite at the moment is pure peanut butter, slices of banana and a sprinkling of coconut shavings. Pure heaven.
The problem with porridge (oatmeal) when it comes to Baby Led Feeding though is that it is one of the worst things to clean off your little one. It sticks to their hair, to their eye lashes and even after you have given them a bath you are sure to find a lone piece stuck behind their ear or elsewhere. No matter what way I attempted to give it Oscar is was a disastrous mess.
These little muffins have to this day been the most popular recipe I have made and if you are looking to make something that will ease you as a parent, in the baby led approach then this is the recipe for you. This recipe is so ideal for little babies who are starting out on their baby led journey as they are soft, full of nourishing goodness and the best part is that they can be made in a big batch and frozen. The perfect little breakfast for those busy mornings when you want your little one to be eating porridge but don’t have the time to let them mush it all over their faces.
Thank you to literally the hundreds of you who have sent me photos of your little ones eating these. I just realised today that this recipe is just up on my Facebook page and not on the site. Hopefully lots more of you will send photos. I always love seeing them and getting feedback.
French Apple Pie Granola
When granola is done right, there's nothing better. Serve this apple pie granola on top of yogurt, with milk, or just on its own. It's perfect for breakfast or for snacking. It tastes just like apple pie with the added deliciousness of raisins and coconut!
Photo by Katherine O'Malley
Preheat the oven to 375°F. Generously spray muffin tins with nonstick cooking spray (no need for paper liners).
In a small bowl, toss the diced apples with 2 teaspoons of flour and ½ teaspoon of cinnamon until the apples are well coated set aside.
In a separate bowl, whisk together 2 cups of flour, baking powder, salt, and 2 teaspoons of cinnamon set aside.
In a separate large bowl, use a hand mixer (or your hands) to cream together ½ cup butter and 1 cup sugar until blended and lightened in color.
Add the eggs, one at a time, making sure to fully incorporate each before adding the next. Then, mix in the vanilla.
Gently fold in the flour mixture, alternating with the milk. Stir until just combined.
Scoop mixture into prepared pans, filling just under 3/4 full. Bake until a toothpick inserted in the middle comes out clean, about 20 to 25 minutes.
Melt the remaining 1/2 cup butter and place in a bowl shallow enough to just fit the top of one muffin.
In a separate bowl, mix together remaining ¼ cup granulated sugar and 2 teaspoons cinnamon.
Once the muffins have baked, remove from the oven and allow them to cool slightly. Submerge the tops of each muffin (one at a time) in the melted butter, then in the cinnamon sugar mixture to coat. Make sure you coat the whole top of the muffin. Set aside to dry/cool and store in an airtight container.
To begin, combine the butter, sugar and brown sugar.
Beat until light and fluffy.
Add all the dry ingredients right to the bowl.
Mix until just combined. Note that the batter will be very thick.
Use an ice cream scoop to transfer the batter to a muffin tin.
Sprinkle the tops generously with brown sugar.
And bake for about 25 minutes.
Let the muffins cool in the pan for about 5 minutes, then transfer them to a rack to cool completely. (Note: I made a few minor changes to the original recipe. First, I added nutmeg and cloves to add more spice. I also reduced the brown sugar topping by a few tablespoons — they are plenty sweet with this amount but feel free to add more or less to suit your taste. To see the original recipe and read the rave reviews, click here.)
So Fall is officially here, well unofficially. In Minnesota, the weather has changed quite a bit. It in the lower 70’s (boo) and has cooled off and the air just has this crispness to it that really lets you know that summer has ended, which is sad because I’m a summertime gal. But what I love most about any time of year is the fall baking. I bake up a storm. Pumpkin and apple are my 2 absolute favorite flavors to bake with that despite not loving that summer is ending my days get a little brighter knowing that I get to enjoy all these fun comforting flavors! Especially these Apple Cider Muffins.
APPLE CIDER MUFFINS
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If you want a breakfast that is quick and easy and absolutely 100% kid approved these muffins are it! The mix together in a jiffy and bake up just as fast! The cinnamon sugar topping really sets these apart and are purely what make these as addicting as they are.
I hate to admit that my kids can be super picky eaters, it sucks, I hate being reminded of it. But once I made, yes I MADE them try these to much chagrin especially from one of my sons who says he doesn’t like muffins, which is a straight up lie! Well let me tell you…he fell in love instantly. The smile that came across his face when he took that first bite of these Apple Cider Muffins was priceless. PRICELESS. I love proving my kids wrong, take that little one! And my daughter who is the pickiest and littlest of them all asked for 2, that’s literally unheard of in this house. This girl would literally refuse to eat anything if she didn’t have to…apparently I don’t know where she came from because she’s not a foodie like her mama!
So needless to say these Apple Cider Muffins are a fun and easy recipes that all ages can enjoy, and trust me I ate my fair share of them. They make a nice small batch and are easily adaptable! So if you’re wanting a fun new tasty breakfast this Fall, these are it!
Tools used to make this Apple Cider Muffin recipe
Mixing Bowl: These mixing bowls get used just about every day at my house. The grip handle makes them easy to hold and the pour spout makes them perfect for batters!
Muffin Tin: Muffin tins are great for all kind of baked goods! I use mine for muffins, cupcakes, appetizers, and egg cups!
Apple Muffins are incredibly moist and full of cinnamon apple flavor. Super easy to make and a great way to use up those apples you have laying around. Add this one to your “keeper” file because these apple muffins are a tasty breakfast. If you want to make a healthy version of these apple muffins, replace the oil with applesauce.
They are so easy. I literally had them in the oven in under 10 minutes. We sat down to watch television and I handed John a warm muffin.
I quickly scanned the TV to see what I had missed.
EASY APPLE MUFFINS
Green apples are often used in baking because their slightly tart flavor offsets the sweetness of the baked goods.
You want the apples diced fairly small so they cook while baking.
SHOULD THE BATTER BE THIS THICK?
Yes! When you’re mixing it, it will be the texture of cookie dough and when you add in the apples the moisture from the apples will thin it out a tiny bit. It should still be really thick though.
Fill the muffin tins 3/4 of the way full. The muffins will rise a little but not a ton.
Sprinkle with brown sugar before baking.
The brown sugar crystallizes and makes a nice crunchy topping.
I wish you could see how incredibly moist these are.
There are a couple of tweaks you can make to these muffins if you want make them a little healthier.