Spiced apple muffins – full of fresh apples and fall spices. When you get your hands on one, you’ll want another!
Yesterday, I said that muffins were coming today. And I’m not going to disappoint. At the bottom of this post is a delicious recipe for spiced apple muffins. And interspersed in this post are pictures of said muffins.
But first, I thought I would do something a little different. I have a horrible cold at this very moment, and my brain is kind of rambling. I thought I would take you with me.
I have a confession to make. I don’t like avocados. I also hate touching meat. Okay, I guess that is two confessions. But I’m going to make it one by pointing out the similarity – texture.
Avocado is so mushy. And so is raw meat. I have tried to get over both. As of right now, I can do avocado in sushi (or in guacamole if I have had a few glasses of sangria first.) And raw meat … well, as long as my skin doesn’t touch it, I’m all good. Thank goodness for gloves and handy husbands.
I’ve heard I make a mean guac but I wouldn’t know.
Do you have any weird food confessions you’d like to make? Today is as good a day as any. Let’s make this post “Spiced Apple Muffins meets Food Confession Thursday.”
Speaking of muffins…
Spiced Apple Muffins
This recipe came about when I decided to make spiced apple cupcakes and they failed – instead of sweet and fluffy cupcakes, I made dense and delicious muffins.
I wish all of my food failures could be this yummy. Most of the time they take a quick detour from my mouth into the garbage.
Cupcakes should probably have more sugar. Or honey. Or sweetness. Maybe I should have cooked the at 350 degrees. I don’t really know. All I know is these spiced apple muffins are good.
Like, eat 3 in a row good. Good thing this recipe makes 2 dozen.
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/2 tablespoon grated cinnamon
- 1/2 teaspoon grated nutmeg
- 1/4 teaspoon cardamom
- 2 apples, pealed, cored and sliced (about 2 cups)
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs
- Preheat oven to 375 degrees. Line 2 muffin tins with liners or grease the insides.
- In a medium bowl, combine the flour, baking soda, salt, cinnamon, nutmeg and cardamom. Set aside.
- In a food processor or blender, combine the apples, milk and vanilla extract. Pulse until well pureed. Push the mixture through a sieve into a small bowl. Set aside.
- In the bowl of a stand mixer, combine the sugar and butter on medium-high, about 2 minutes. Add the eggs, one at a time until well combined.
- Turn the mixer to low. Add a third of the flour mixture and then half of the apple mixture. Alternate adding the ingredients, ending and starting with the flour.
- Pour the mixture evenly into the muffin pans. Bake for 15 minutes, or until a toothpick inserted into the center of each muffin comes out clean. Let cool on a wire rack before eating.
Recipe adapted from Hummingbird High .
|Amount Per Serving||As Served|
|Calories 127kcal Calories from fat 40|
|% Daily Value|
|Total Fat 4g||6%|
|Saturated Fat 3g||15%|
|Dietary Fiber 1g||4%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
If you’re interested in trying out some more muffin recipes, check out these recipes:
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