Apple Icious Autumn Muffins Recipes

Steps:

• Preheat the oven to 400 degrees F. Coat a 12-capacity standard muffin pan with cooking spray.
• In a small bowl, mix together the pecans, 2 tablespoons of the brown sugar and the cinnamon.
• In a medium bowl, whisk together the all-purpose and whole wheat flour, baking soda and salt.
• In a large bowl, whisk the remaining 3/4 cup sugar and the oil until combined. Add the eggs, one at a time, whisking well after each addition. Whisk in the applesauce and vanilla.
• Whisk in the flour mixture in two batches, alternating with the buttermilk. Whisk just until combined. Gently stir in the apple chunks.
• Pour the batter into the prepared muffin pan and sprinkle with the pecan mixture. Tap the pan on the counter a few times to remove any air bubbles. Bake until a wooden pick inserted in center of one of the muffins comes out clean, 20 to 25 minutes.
• Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.

Steps:

• In a large bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Stir in the buttermilk. Combine the flour, cinnamon, baking soda and salt; add to butter mixture just until moistened. Fold in chopped apples. , Fill paper-lined muffin cups three-fourths full. Place sliced apples over batter. For topping, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over tops., Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Steps:

• Preheat the oven to 400 degrees. Line 12 muffin tins (2 1/2 inch round) with paper liners. Sift sugar, baking powder, baking soda, salt and cinnamon together. Add flour and sift again. In a bowl combine egg, melted butter and buttermilk. Stir the wet ingredients into dry ones and mix just to combine don't overbeat. Add apples and pecans. Spoon batter into muffin tins to the top. Sprinkle with granulated sugar and bake 25 minutes. Transfer to a rack to cool.

Steps:

• Preheat oven to 375°F
• Lightly grease muffin cups or spray with cooking spray.
• Using a fork, stir flour with baking powder, baking soda, spices, salt, and brown sugar in a large bowl.
• Whisk egg whites in a medium-size bowl with yogurt and applesauce.
• Add to flour mixture, stirring just until combined.
• Fold in apples.
• Fill muffin cups and bake 15-17 minutes or until toothpick inserted in center comes out clean.
• Cool 5 minutes in pan before removing.
• Muffins freeze very well.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin pans or line with paper muffin liners.
• In a large bowl, stir together the brown sugar, white sugar, flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Make a well in the center, and add the melted butter, milk and eggs, mix until smooth. Stir in the cranberries, apple, figs, and hazelnuts. Spoon the batter into the prepared muffin pans. Cups should be at least 3/4 full.
• Bake for 15 to 20 minutes in the preheated oven or until a toothpick inserted into a muffin comes out clean.

Steps:

• In a large bowl, combine the flour, baking powder, salt, nutmeg and baking soda. In another bowl, beat eggs, sugar, oil and milk. Stir in apples, nuts and coconut. Stir into dry ingredients just until moistened. , Fill 18 greased muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool in pan 10 minutes before removing to a wire rack.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
• Combine grated and chopped apples with white and brown sugars in a small bowl; stir and set aside to sweat for 5 minutes.
• Combine all-purpose and wheat flours, cinnamon, baking powder, baking soda, and salt in a second bowl.
• Stir eggs, melted butter, olive oil, applesauce, and vanilla together in a large bowl. Add apple mixture and mix until well combined. Add flour mixture and stir until completely mixed; batter will be thick like cookie dough. Divide batter evenly among prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, about 19 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Steps:

• In large bowl, combine egg, butter, sugar, yogurt, milk, oats, bran, apple, and dried fruit.
• Combine flours, baking powder, baking soda, cinnamon and salt.
• Add flour mixture to bran mixture.
• Stir just to mix.
• Bake at 400 degrees for 20-25 minutes.