Applecrisp Muffins Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper liners.
• Stir oats, whole wheat flour, kamut flour, brown sugar, baking powder, cinnamon, nutmeg, and cardamom together in a bowl. Add apples and toss to coat.
• Beat buttermilk, canola oil, eggs, and honey together in a separate bowl.
• Make a well in the center of oat mixture; pour buttermilk mixture into the well. Mix until batter is just moistened. Set aside to soften oats, about 5 minutes. Generously fill muffin cups with batter.
• Bake in the preheated oven until muffins are golden brown and spring back when lightly touched, 20 to 25 minutes.

Steps:

• Preheat oven to 350. Spray 2 12- cup muffins tins with cooking spray.
• In large bowl, comine flour, apples, sugar, salt, baking soda and cinnamon.
• Stir in oil, applesauce, eggs and vanilla.
• Fill muffin cups to top.
• Bake for 30 minutes.
• Cool 5 minutes before serving.ENJOY!

Steps:

• Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder, salt and cinnamon. In another bowl, combine egg, milk and oil. Stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups three-fourths full., In a small bowl, beat the filling ingredients until smooth. Drop by tablespoonfuls into centers of muffins., For topping, in a small bowl, combine flour, oats, brown sugar and cinnamon. Cut in butter until crumbly. Stir in pecans. Sprinkle over filling. Bake 16-20 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pan to wire rack.

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:

• 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 400 degrees F (200 degrees C). Lightly grease 12 muffin cups or line with paper muffin liners.
• Stir together flour, baking powder, sugar, cinnamon and salt. In a separate bowl, stir together milk, egg and butter. Stir egg mixture into flour mixture just until combined. Fold in chopped apples. Spoon batter into prepared muffin cups.
• Bake in preheated oven for 20 minutes, or until a toothpick inserted into center of a muffin comes out clean.

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.