The leaves have changed colors, and the sun is going down earlier each day, but here at the end of October, I'm still wearing a t-shirt and getting a suntan after a long walk at the apple orchard.
I hope wherever you are, you're enjoying a warmer than usual fall season!
It's been hard to get in the baking mood when it still feels like summer, but with so many apples in the kitchen, I just had to whip up a batch of these Apple Maple Muffins.
As the name implies, I used maple syrup instead of white or brown sugar in my Apple Maple Muffins recipe. The maple syrup gives these breakfast muffins an earthy, mild sweet taste.
For additional layers of flavor, I spiced up the muffins with some cardamom & clove, and a little bit of Ceylon Cinnamon. Ceylon cinnamon is perfect for baked goods when you don’t want that cinnamon flavor overpowering your recipe.
Bake a dozen Apple Maple Muffins tonight to enjoy the next few mornings. They are wonderful warmed up and served with a dab or two of butter.
Apple Maple Muffins by Season with Spice
Makes a dozen muffins
Ingredients:
2 large tart apples – peeled, cored and coarsely chopped
1 cup whole wheat flour
1 cup unbleached all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 tsp of Season with Spice's ground Ceylon Cinnamon
1/8 tsp of cardamom powder
1/8 tsp of ground clove
1/2 cup neutral-flavored oil (I used Cold-Pressed Sunflower Oil)
2/3 cup maple syrup
1 tsp pure vanilla extract
1 large egg
1/3 cup yogurt (I used Greek yogurt)
Topping:
1 tbsp raw sugar or brown sugar
1 tsp Ceylon Cinnamon
Method:
1. Preheat oven to 375F. Line a standard 12-cup muffin pan with muffin cups.
2. In a large bowl, combine flours, baking powder, baking soda, salt, Ceylon cinnamon, ground cardamom & ground clove.
3. In another bowl, combine oil, maple syrup, egg, yogurt, and vanilla extract. Mix well. Then add in the flour mixture, stirring just until moist. Finally, fold in the apple chunks.
4. Spoon the batter evenly into the muffin cups and fill it to the top of each cup as there is little rise to the muffins. In a small bowl, combine sugar and cinnamon, then sprinkle over the batter.
5. Bake for 15-18 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the pan. Then serve warm with butter.
Makes a dozen muffins
Ingredients:
2 large tart apples – peeled, cored and coarsely chopped
1 cup whole wheat flour
1 cup unbleached all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 tsp of Season with Spice's ground Ceylon Cinnamon
1/8 tsp of cardamom powder
1/8 tsp of ground clove
1/2 cup neutral-flavored oil (I used Cold-Pressed Sunflower Oil)
2/3 cup maple syrup
1 tsp pure vanilla extract
1 large egg
1/3 cup yogurt (I used Greek yogurt)
Topping:
1 tbsp raw sugar or brown sugar
1 tsp Ceylon Cinnamon
Method:
1. Preheat oven to 375F. Line a standard 12-cup muffin pan with muffin cups.
2. In a large bowl, combine flours, baking powder, baking soda, salt, Ceylon cinnamon, ground cardamom & ground clove.
3. In another bowl, combine oil, maple syrup, egg, yogurt, and vanilla extract. Mix well. Then add in the flour mixture, stirring just until moist. Finally, fold in the apple chunks.
4. Spoon the batter evenly into the muffin cups and fill it to the top of each cup as there is little rise to the muffins. In a small bowl, combine sugar and cinnamon, then sprinkle over the batter.
5. Bake for 15-18 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the pan. Then serve warm with butter.
