For many years I’ve had the routine of baking muffins every Sunday morning. It’s the perfect time to relax, unwind and get lost in my thoughts. By starting early in the morning the house is still quiet, so I can have alone time and just enjoy the simplicity of mixing ingredients to make something special.
Today is no different and with it being apple season I made my long time enjoyed chunky apple muffins. I have been making these delicious muffins since I was a kid 🙂
These are a treat, yet I have made them more nutritious than my original recipe by using whole wheat flour, healthy olive oil and milk instead of cream.
Related: Healthy Cranberry Yogurt Muffins
Spiced Chunky Apple Muffins
TEMP: 375 degrees F. TIME: 20 minutes. MAKES: 10 muffins
You’ll see these muffins have chunks of delicious apple rather than grated or blended apple.
- 1/4 cup olive oil
- 1/2 cup brown sugar
- 1 egg
- 1 tbsp milk
- 1 1/2 cups of chopped apple (tart baking apples work best – i.e. macintosh, cortland, granny smith)
- 1/2 cup raisins
- 1 cup whole wheat or spelt flour
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/8 tsp salt
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- In a large bowl mix oil, egg, sugar and milk – until smooth
- Stir in apples and raisins
- Sift in dy ingredients and stir to combine
- Add muffin cups to muffin tray or lightly wipe olive oil in tray cups to prevent sticking
- Fill cups with mixture
TIP: Use an ice cream scoop to fill the muffin cups. Best to use the ‘trigger’ style to easily release the mixture with ease. This is the one I use.
The ice cream scoop ensures the same amount of mixture is divided into each cup.
Make sure to cool on a wire rack.
Don’t these look goooooood?
- A pastry brush comes in handy when using olive oil to create a non stick surface in the muffin pan.
- As mentioned above, use an ice cream scoop to divide muffin mixture in the muffin cups.
- Double up the recipe and freeze some. Then you can grab a muffin and it will defrost in a couple hours. It’s a perfect snack to bring to work.
- Use a wire cooling rack to cool the muffins for the perfect consistency.
- I use a muffin pan with a lid. It makes storage so much easier. Just remember that the lid does not go in the oven!
There you go. The perfect recipe to enjoy in the fall and, well, any other time.
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