Now that we’re well into the fall recipe season, I think it’s time I showed apples some love. Pumpkin and squash tend to get all the attention this time of year, but I’m always up for a delicious apple-themed recipe. Muffins are my favorite way to use those delicious fall apples. They’re easy, versatile, and delicious. These muffins double up on the apple goodness by incorporating not only fresh apples, but cider as well.
Ingredients You’ll Need
Apple cider Canola oil (or your favorite baking oil) Vanilla extract Whole wheat pastry flour (all-purpose works too!) Rolled oats Organic brown sugar Baking powder Baking soda Cinnamon Nutmeg Cloves Salt An apple Walnuts
How to Make Apple Cider Muffins
Start by mixing up your liquid ingredients in a small container: apple cider, oil, and vanilla. Now mix up your dry ingredients in a large mixing bowl: flour, oats, brown sugar, baking powder, soda, cinnamon, nutmeg, cloves, and salt. Pour the liquid mixture into the dry mixture and stir just until they’re mixed. Don’t overdo it! A few lumps in the batter is just fine. Now fold in diced apple and chopped walnuts. Divide the batter among muffin tins. Bake the muffins until the tops are set. Let the muffins cool in their tins on a cooling rack for a few minutes before enjoying. I like to top mine with a sprinkle of powdered sugar.
Can these muffins be made gluten-free? Possibly. Try using certified gluten-free oats and subbing an all-purpose gluten-free blend like those made by Bob’s Red Mill or King Arthur Flour. I haven’t tested this, so no guarantees! Shelf life & storage: These muffins will keep in a sealed bag at room temperature for 2 to 3 days, or in the freezer for about 3 months. What kind of apples work best for these muffins? I’ve made these muffins with Granny Smiths and Pink Lady apples, and loved both versions. For more suggestions, check out this guide to the best apples for baking. Looking for more apple baking ideas? Try my vegan apple pie or vegan apple crumble doughnuts!
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