Best Apple And Cinnamon Muffins Recipes

VEGAN AND SOY-FREE APPLE CINNAMON OAT MUFFINS

Steps:

• Preheat the oven to 375 degrees F (180 degrees C). Grease or line a 12-cup muffin tin with paper liners.
• Use a blender or food processor to blend oats into oat flour. Mix in cinnamon, nutmeg, baking powder, and salt.
• Mix apples, applesauce, almond milk, oil, and vanilla together in a large bowl until combined. Slowly add the oat mixture, mixing until thick like cookie dough. Add even spoonfuls of the mixture to the muffin tins.
• Bake in the preheated oven until tops spring back to the touch, 14 to 18 minutes. Let cool at least 5 minutes before serving.

APPLE AND CINNAMON MUFFINS

Steps:

• 1. Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases.
• 2. In a small sauce pan place sultanas and apple table spoon of water, cinnamon/ginger and 1 table spoon of soft brown sugar bring to a simmer about 5 min then leave to cool
• 3. In a large bowl beat the eggs lightly with a handheld electric mixer for 1 min or low setting on a standard planet mixer. Add the oil and milk /yoghurt and beat until just combined then add the sugar and whisk until you have a smooth batter. Sift in the flour and salt (and baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough. Stir in apple and dried fruit mix
• Fill muffin cases two-thirds full and bake for 20-25 mins, Little longer if ex large until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1if small-2if xl shelf, swap the shelves around after 15 mins of cooking. Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.

APPLE AND CINNAMON MUFFINS WITH FAGE TOTALANDREG; GREEK YOGURT

Steps:

• Combine all dry and liquid ingredients in separate bowls. Mix the two sets of ingredients together until evenly combined. Spoon into muffin tin lined with paper muffin cases. Bake in a preheated oven at 390°F for 12-15 minutes until golden and firm. Cool slightly and lightly dust with icing sugar before serving.

APPLE AND CINNAMON MUFFINS (VEGAN)

Steps:

• combine the wet ingredients. Combine the dry ingredients and sift into the wet mix. Add walnuts. Mix gently but thoroughly.
• Spoon into 5 muffin cases and bake for 20 minutes.

GLUTEN FREE APPLE AND CINNAMON MUFFINS

Steps:

• Preheat oven at 170-180 c.
• Beat butter and sugar together until light in colour and combined well.
• Add one egg at a time and beat until combined.
• Fold through baking powder.
• Add vanilla essence and cinnamon, mix through.
• Add half a cup of flour and a dash of milk each time and fold through until combined.
• Fold through the apples and place into muffin pans baking for 40 mins depending on oven.
• For topping melt butter and mix in sugar and cinnamon in a bowl.
• Dip cooling muffins into mixture and leave to set.
• Enjoy xoxo.

APPLE AND CINNAMON BREAKFAST MUFFINS (NIGELLA)

Steps:

• Preheat oven to 300 degrees farenheit, line 12 tin muffin tin with paper liners.
• Peel and core apples, then chop into small pieces about 1cm each and put them to one side.
• Measure the flour, baking powder and 1 teaspoons of the ground cinnamon into a bowl.
• whisk together 125g brown sugar, honey, yogurt, veg. oil and eggs in another bowl.
• Use the chopped almonds and add 1/2 of them to the flour mix, put the leftover almonds into a small bowl and add the 1 teaspoons of cinnamon and the 4 teaspoons of brown sugar.
• Fold wet ingredients into the dry, add apples but just stir to combine.
• Spoon into the muffin cups, then add some of that topping you made for each muffin
• Bake about 20min or until finished.
• let stand in tin for 10 min before placing them onto a cooling rack.

LACTOSE-FREE APPLE AND CINNAMON MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin with oil or line cups with paper liners.
• Sift all-purpose flour, self-rising flour, baking powder, cinnamon, nutmeg, and salt together in a small bowl. Sift the flour mixture again into a larger bowl. Stir in brown sugar and white sugar. Make a well in the centre of the flour mixture.
• Place chopped apples in a saucepan and cover with water. Cover saucepan with a lid and bring to a simmer over medium heat. Simmer until apples are just tender, but not soft, about 5 minutes. Remove from heat, drain, and set aside.
• Lightly beat eggs with the vanilla extract in a bowl. Whisk in milk until well combined. Whisk in vegetable oil in a slow stream.
• Pour egg mixture into the well of the flour mixture in a slow stream, stirring to combine using a metal spoon. Stir the mixture until just combined. Fold in apples. Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until tops spring back when lightly pressed and a skewer inserted in the centre comes out clean, 15 to 20 minutes.
• Allow muffins to stand in the pan for 3 to 5 minutes before turning them out on to a wire rack to cool.