Cinnapple Muffins – A fall treat for the non-fall soul

I’ll be honest, I am not much of a fall person and I don’t enjoy the everything pumpkin and spice vibes everywhere. I also don’t enjoy the mess that fall leaves behind with flaring cases of the flu and allergies. And with the pandemic situation we’re all in, I hope that none of us have the flu because we’d all be stress guessing if its Covid!

But these muffins are a quick fix for someone who wants to escape the pumpkin spice lattes and squashes for a more subtle version of the fall palate. Long story short just make these muffins already and thank me later.

Cinnapple muffins with an almond topping

Ingredients:

  • 1 cup all purpose flour
  • 1/2 cup of whole wheat flour
  • 1/2 cup of brown or granulated sugar
  • 1/4 cup of jaggery powder
  • 2 tsp of baking powder
  • 2 tsp of cinnamon powder
  • 1 tsp of dry ginger
  • 1/2 tsp salt
  • 1/3 cup of sunflower/canola oil
  • 1 large egg
  • 1/4 cup chopped walnuts (optional)
  • 1/4 cup of chocolate chips for topping (optional)
  • 1/3 cup of milk, room temperature
  • 2 medium apples (peeled, cored and chopped)

Instructions:

  1. Preheat oven at 180C. Grease a 12 cup muffin tray and line with muffin liners (optional).
  2. In a medium bowl, sieve all the dry ingredients except the apples and mix them together. In another bowl, beat the egg until just combined and to this add the oil and milk. Once they are well mixed, add the wet mixture to the dry ingredients.
  3. Stir the mixture until it just combines and fold in the chopped apples and walnuts, if you’re adding them. You should be able to scoop the mixture such that it is not too runny but not hard to scoop .
  4. Scoop out your muffin mixture into the muffin tray such that it fills 3/4th of the cup. Bake these muffins at 180C for 15-20 minutes or until a toothpick inserted in the center of the muffin comes out clean.
  5. Cool down for 30 minutes minimum before serving.

Tips:

  • I do not recommend substituting the egg but if you must, flax egg should work fine. You can do so by mixing 1 tbsp of milled flaxseed + 2.5 tbsp of water. Let this sit for 5-8 minutes or until the consistency is thick like glue.
  • Another option for an egg substitute would be to use 1/4th cup of mashed overripe banana.
  • If you think the mixture is too dry, add 1/4 cup of milk and give it a stir. Adding too much milk will make the mixture runny and it will need more time in the oven or may be undercooked.
  • Chopped walnuts are optional and the muffins can also be topped with walnuts for garnish. I also used chopped almonds to top the muffins when I made them again, and the roasted almond flavor is amazing. If using almonds, don’t add them to the mix, just use it for the garnish.
  • I used 1/4th cup of sugar and 1/4th cup of jaggery as opposed to the 1/2 cup of sugar because I prefer my cakes and muffins to be on the slightly less sweet side. The apples will give it a sweetness too and hence, the sugar is subjective to your sweet tooth.
  • These are best paired with tea, coffee or by themselves with some nut butter smear.
A perfect pairing with tea or coffee

I hope you try these muffins and let me know what they taste like. As far as my liking goes, I made a batch on Sunday morning and it looks I have to make one again soon because we’re out of muffins already!

Cinnapple muffins with walnuts and chocolate chips

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