Apple Muffins
October 1, 2020
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October is here which can only mean one thing, fall is officially here! Bring out the sweaters, scarfs, hot drinks like cocoa, and definitely some homey, warming, and comforting treats. My apple muffins are everything you crave, they’re sweet, cinnamony, moist, and delicious! The perfect fall dessert!
Usually, fall is all about pumpkin and everything with pumpkin spice. However, this year I think a lot of people won't go out unless they have to, so if fall makes you dream about pumpkin spice latte coffee, I have you covered with a homemade easy recipe. For more pumpkin recipes, be sure check out my pumpkin recipe index.
Fall is also the time for apples, pears, root vegetables, and hearty greens. And this recipe is pumpkin free and, instead, is all about apples and cinnamon - yum!
These apple muffins are dairy-free (parve) and can be made vegan too if you switch the 2 eggs with 1/2 cup applesauce.
With only a few ingredients, one bowl, and muffin cases, you can easily whip these yummy apple muffins in no time. Since it’s a very simple process, you can bake these muffins with your kids too.
The apples I used are red, although any type will work in this recipe. You need to peel and grate the apples so the skin color doesn’t matter much. Choose a type you like. Besides apples, you will need all-purpose flour, baking powder, vegetable oil, eggs, cinnamon, soy milk (or another type of non-dairy milk), and sugar.
The muffins are soft and moist which is perfect when you’re munching on muffins. The apples and cinnamon give it a sweet flavor and it's perfect with a cup of tea or coffee or even as a sweet breakfast.
I baked the muffins in small muffin cases, although you can also bake it as one loaf, and the baking time will be a bit longer.
The recipe yields 14 small muffins
Go ahead and start baking these yummy apple muffins:
Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¾ cup sugar
- ⅓ cup vegetable oil
- 2 apples cored peeled and grated
- 1 teaspoon cinnamon
- 2 eggs
- ¼ cup soy milk (or another type of non-dairy milk)
Preparation:
- Set the oven to 170°C / 350°F with the fan.
- In a mixing bowl, mix all ingredients to a unified batter.
- Pour the batter into muffin cases up to ¾ height so the muffins don’t rise and overfill.
- Bake for 18-20 minutes.
- Cool the muffins at room temperature.
- Have a muffin and have a happy fall!
To pin the recipe for later click here
