An apple and spice muffin recipe for those of us who just can’t wait for autumn.
By Erica Scime
Here in Toronto, the leaves on the trees may not have turned orange and red yet but there is certainly a bite to the air. It is that time of year when the denim shorts and flip-flops are put away and the leather jackets and knit scarves are hung in the closet. When cool, iced coffees are replaced by hot, spiced lattes. When the days begin to shorten. When summer, in all its glory, comes to an end and autumn, in all its splendor, begins.
I love this time of year and I find that the best way to celebrate it is with some kind of apple treat. But even if you don’t have real apples on hand, you can still enjoy this recipe for applesauce muffins. (And, if you do have real apples on hand, go ahead and use them to make your applesauce!)
When I found the original recipe for these muffins at Voila! I knew that I wanted to make them whole wheat; But I also didn’t want them to be crumbly and dense. So I played with the ingredients a bit and added a 1/2 cup of plain yogurt to the recipe. The yogurt did give the muffins lots of moisture to offset the whole-wheat flour but it also reduced the apple flavor that I love so much! So, I made the muffins again and, this time, instead of yogurt, I added an extra 1/2 cup of applesauce. How did I not think to do that the first time? The moisture, the apple flavor and the spices were classic and perfect!
- 1½ cups of whole-wheat flour
- 1½ tsp of baking powder
- ½ tsp of baking soda
- 1 tsp of cinnamon
- 1 tsp of all spice
- ½ tsp of nutmeg
- ¼ tsp of salt
- 2 eggs
- 1 cup of brown sugar
- ½ cup of butter, softened
- 1½ cups of applesauce
- Preheat the oven to 400 °F. Line or grease a muffin tin.
- In a bowl, whisk together the eggs and brown sugar. Then add the butter a bit at a time and whisk until creamy. Then add the applesauce.
- In a larger bowl, stir together the flour, baking powder, baking soda, spices and salt.
- Slowly fold the wet ingredients into the dry ones until just moistened.
- Pour the batter into the muffin tins and bake for 15 to 20 minutes.
Erica is a food, health and wellness writer who loves bringing together fresh, local ingredients from the farmers market and bold, beautiful flavours from around the world. Find more on her blog, The Mindful Mouthful.