Oh autumn. The rusty orange leaves, the gray morning fog, the briskly blowing breezes… Yeah, I could do without the last two. While they give me the perfect excuse to curly up inside with a fuzzy fleece blanket, I much prefer other reminders of the changing seasons. Ones that warm my bones instead of freezing them stiff and solid.
Like pumpkin. Pumpkin bread, pumpkin pie, pumpkin cookies, pumpkin cheesecake… Or ginger. Gingerbread, gingersnaps, gingerbread cookies… Or apples.
Although many other bakers associate apples with pie, I already made mine a while ago (in the spring, shh!) and instead turned to a spicy muffin recipe. After stirring up a cloud of cinnamon, I popped the batter into the oven. Twenty minutes later, I burned my tongue on the first bite—but oh was it worth it!
modified from Baking Made Simple
These made my house smell like fall! If they don’t disappear as soon as you pull them out of the oven, store in an airtight container and reheat them for 15-20 seconds in the microwave.
- Preheat the oven to 400° and lightly coat 8 muffin cups with nonstick cooking spray.
- To prepare the muffins, whisk together the flour, baking powder, salt, cinnamon, and sugar in a large bowl. In a medium bowl, whisk together the milk, egg, yogurt, and vanilla. Make a well in the center of the dry ingredients, and add in the wet, stirring just until incorporated. Fold in the apple. Divide the batter evenly between the prepared cups.
- To prepare the topping, stir together the brown sugar and cinnamon. Sprinkle over the tops of the muffins. Bake the muffins at 400° for 18-23 min or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 min before turning out onto a wire rack to cool completely.
these sound delicious.. what can i use instead of egg?!
Thanks Ruchita! My favorite egg substitute is Ener-G. It’s a shelf-stable powder that keeps for ages! In my recipes, you’ll need 1½ teaspoons of Ener-G + 2 tablespoons of warm water for each egg white, and you’ll need an additional ½ tablespoon of butter or oil for each egg yolk. 🙂 I can’t wait to hear what you think of these muffins!
Do you have the nutritional info ofr these?
This is the free nutrition calculator that I use, if you’d like to know Courtney! While I wish I could go back and provide the nutrition information for all of my older recipes, it’d take months to do… And I’d much rather focus on creating new recipes for you to try! 🙂 I’d love to hear what you think if you try these muffins!
I tried you recipe but when I cook them they were still a little gooey inside do you have any tip thanks xxx
I really appreciate your interest in my recipe Sophie! If the centers were still raw and gooey, then leave the muffins in the oven until a toothpick inserted into the center comes out clean. 🙂
Thanks so much I will try this xx
My pleasure Sophie! 🙂
Hey.. I have tried this recipe alot of times, it works great and the apple flavour comes out great. I wanted to ask you, i have some homemade cherry sauce in the freezer and i am thinking of swirling it in the muffins at the end. Would that work out, will the texture come out well? The cherry sauce has sugar, i can reduce the sugar in the muffins, like 2 to 3 tbsps, to balance that out. But i am just not sure of the texture. What do you think? Thanks in advance.
I’m so glad you’re enjoying these muffins, Komal! I actually don’t have much experience swirling jams or fruit sauces into muffin batter, so I’m honestly not sure how that will turn out. I have a feeling it should be fine, even if you don’t reduce the sugar. The muffins just might need a little extra time in the oven to finish baking. I’d love to hear how the muffins turn out if you try that! 🙂
Hi Amy… this recipe sounds great, but I’m lactose intolerant. Can I use Almond milk and non-dairy yogurt as substitutes?
Yes, both of those should work! I can’t wait to hear what you think of these muffins Sandra!