Apple Scrapple Muffin Recipes

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STAY-MOIST APPLE MUFFINS!



Stay-Moist Apple Muffins! image

Recipe VIDEO above. These muffins are a miracle - they stay moist for 4 to 5 days!! KEY TIP: Do not over mix batter (causes dry muffin), stir until flour is just incorporated, few lumps is fine. This recipe will work with cup measures regardless of which country you are in, with the exception of Japan - please use weights provided.

Provided by Nagi

Categories     Baking

Time 30m

Number Of Ingredients 12

2 level cups apple pieces (peeled) (, 0.7 cm / 1/3" cubes (2 large apples, I use red))
1 tbsp melted butter (, for muffin tim (or use paper liners))
115g / 0.5 cup unsalted butter (, melted (1 stick))
1 cup (200g) brown sugar (, packed)
2/3 cup (165 ml) milk ((low fat, full fat, non dairy also fine))
1 large egg ((approx 60g / 2 oz))
1 tsp white vinegar ((or any other clear vinegar))
2 cups (300g) wholemeal flour ((wholewheat flour)(white also ok, Note 1))
1 tsp baking soda (bi carb) ((NOT baking powder))
1 tsp cinnamon powder
Pinch salt
2 tbsp raw sugar ((demerara sugar - large granules))

Steps:

  • Preheat oven to 200C/390F.
  • Brush a 12 hole, standard muffin tin with melted butter, or line with paper cases. (Note 3)
  • Place butter and brown sugar in a bowl, whisk to combine.
  • Add milk, then egg and vinegar. Whisk to combine.
  • Scatter flour across batter surface, followed by baking soda, cinnamon and salt. Whisk 10 times until the flour is incorporated - some lumps is fine.
  • Stir through apple -minimum stirs just to disperse.
  • Scoop batter into muffin tin - I use an ice cream scoop - filling it all the way to the top. If using a scooper, leave it the slight ball shape (see video) - don't smooth the top. You should get 12 (see Note 3).
  • Sprinkle with sugar (if using - makes surface slightly crispy), place muffins in the oven.
  • Immediately turn down to 180C/350F.
  • Bake for 20 minutes (standard) or 18 minutes (fan / convection) , or until a skewer comes out clean.
  • Rest in the muffin tin for 5 minutes then transfer to a rack to cool.
  • Once fully cooled, store in an airtight container - it will stay moist for up to 5 days. These also freeze very well.

Nutrition Facts : ServingSize 103 g, Calories 253 kcal

APPLE MUFFINS RECIPE



Apple Muffins Recipe image

Any day that starts with these tender Apple Muffins is bound to be a good one. One of the best things about these muffins is their texture; one test kitchen professional said they "aren't so soft they will fall apart, but they are almost cake-like in their softness." Not only would these sweet, soft muffins be an easy grab-and-go breakfast, but you can also make a batch for afternoon coffee or tea with the girls or to welcome a new family to the neighborhood. This recipe makes 12 muffins, so depending on the occasion and how many visitors you have, you might need to make more. Although the recipe calls for Fuji, our test kitchen professionals agreed that any apple variety works. A tip from the test kitchen: Don't over-work these muffins-they only need mixing until it is just combined, which helps keep them super soft. Begin the fall season with these fresh Apple Muffins and a warm apple cider. Is there such thing as too many apples? We don't think so. It's time for fall, y'all.

Provided by Southern Living Test Kitchen

Categories     Apple

Time 55m

Yield Makes 12 Muffins

Number Of Ingredients 11

1 1/2 cups diced Fuji apple (from 1 [8- to 9-oz.] apple)
1/2 cup granulated sugar
2 cups all-purpose flour
1/3 cup packed light brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup whole milk
1/2 cup salted butter, melted and cooled
1 teaspoon vanilla extract
2 large eggs, lightly beaten

Steps:

  • Preheat oven to 400°F. Lightly grease a 12- cup muffin pan with cooking spray or line with baking liners.
  • Place apple and granulated sugar in a medium bowl; toss to coat, and let stand 10 minutes.
  • Meanwhile, whisk together flour, brown sugar, baking powder, salt, and cinnamon in a large bowl.
  • Stir milk, melted butter, vanilla, and eggs into apple mixture; add to flour mixture, stirring until just combined. Divide batter evenly among prepared muffin cups.
  • Bake in preheated oven until a wooden pick inserted in center comes out clean, 18 to 19 minutes. Cool in pan 5 minutes; remove muffins to a wire rack, and let cool 15 minutes to serve warm. Or let cool to room temperature.

APPLESAUCE MUFFINS



Applesauce Muffins image

These applesauce muffins are so popular at the restaurant I own that I had the recipe printed up on a card to share with guests. -Linda Williams, LaFayette, Alabama

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield about 2 dozen.

Number Of Ingredients 12

1 cup butter, softened
2 cups sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups applesauce
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon ground cloves
1 cup chopped walnuts, optional
Cinnamon-sugar, optional

Steps:

  • Preheat oven to 350°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Stir in applesauce. Combine flour, baking soda and spices; stir into creamed mixture. If desired, fold in nuts. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick comes out clean, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks. If desired, sprinkle with cinnamon-sugar.

Nutrition Facts : Calories 224 calories, Fat 8g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 120mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

BEST APPLESAUCE MUFFINS RECIPE



Best Applesauce Muffins Recipe image

This easy applesauce muffin recipe is the only one you'll need. It yields big bakery style muffins that are soft, moist, and packed with applesauce flavor. Perfect for Fall or anytime of the year!

Provided by Crystal | Beat Bake Eat

Categories     Breakfast

Time 28m

Number Of Ingredients 11

1/2 cup granulated sugar
1/3 cup brown sugar, packed
1/2 tablespoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups unsweetened applesauce
1/2 cup vegetable oil or melted coconut oil
2 eggs (room temp if using coconut oil)
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour

Steps:

  • Preheat oven to 350°F.
  • Line muffin pan with muffins liners and set aside.
  • In a large bowl combine both sugars, baking soda, spices, and salt.
  • Add the applesauce and mix well (mixture should be completely smooth).
  • Beat in the oil, eggs, and vanilla extract.
  • Add the flour and mix until incorporated. Do not over mix!
  • Scoop the batter into the muffin pan filling the cups to the top.
  • Bake for 20 - 21 minutes until a toothpick inserted comes out with a few crumbs.
  • Cool in pan 5 minutes then transfer to a wire rack (or large plate if you don't have a rack) to continue cooling.
  • Serve warm or cooled completely.

Nutrition Facts : Calories 165 kcal, ServingSize 1 serving

APPLE SPICE MUFFINS



Apple Spice Muffins image

These moist muffins are full of chopped apples and a touch of cinnamon!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 12

Number Of Ingredients 12

3/4 cup fat-free (skim) milk
1/4 cup canola or soybean oil
1 teaspoon vanilla
1 egg
2 cups Gold Medal™ all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 medium unpeeled apple, finely chopped (1 cup)
1 tablespoon sugar
1/4 teaspoon ground cinnamon

Steps:

  • Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
  • In large bowl, beat milk, oil, vanilla and egg with fork or wire whisk until well mixed. Stir in flour, 1/2 cup sugar, the baking powder, salt and 1/2 teaspoon cinnamon all at once just until flour is moistened (batter will be lumpy). Stir in apple. Divide batter evenly among muffin cups. In small bowl, mix topping ingredients; sprinkle over batter.
  • Bake 25 to 30 minutes or until golden brown. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to cooling rack; if baked in paper baking cups, immediately remove from pan to cooling rack. Serve warm if desired.

Nutrition Facts : Calories 170, Carbohydrate 28 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Muffin, Sodium 190 mg, Sugar 12 g, TransFat 0 g

MOIST APPLE MUFFINS



Moist Apple Muffins image

You don't have to settle for fast food when you're on the go this holiday season. These sweet apple muffins are a great snack anytime, and they make a tasty take-along for the busy days leading up to Christmas. -Jeanne Sherry, Putnam Valley, New York

Provided by Taste of Home

Time 40m

Yield 2 dozen.

Number Of Ingredients 15

1/2 cup butter, softened
1-3/4 cups packed brown sugar
2 eggs
1-1/3 cups buttermilk
2-2/3 cups all-purpose flour
1-3/4 teaspoons ground cinnamon
1 teaspoon baking soda
1/8 teaspoon salt
2 cups chopped peeled apples
1 medium apple, peeled and cut into 24 slices
TOPPING:
1/3 cup all-purpose flour
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons cold butter

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.

Nutrition Facts : Calories 187 calories, Fat 5g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 126mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

APPLE-OATMEAL MUFFINS



Apple-Oatmeal Muffins image

These muffins are great for a fast breakfast. I also put them in lunch boxes instead of cookies. They become even more moist the next day from the apples.

Provided by Noor

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 50m

Yield 18

Number Of Ingredients 19

⅓ cup tightly packed brown sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
1 ½ tablespoons butter, cut into small pieces
2 cups peeled and finely chopped apples
1 teaspoon fresh lemon juice
¾ cup white sugar
½ cup honey
½ cup buttermilk
½ cup oil
2 large eggs
2 teaspoons vanilla extract
1 cup quick-cooking oats
2 cups whole wheat flour
2 ½ teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon baking soda
½ teaspoon nutmeg
½ teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin tin cups with cupcake papers.
  • Mix brown sugar, all-purpose flour, and cinnamon together in a small bowl for crumb topping. Add butter and press with the back of a spoon or your fingers to incorporate it into the sugar mixture. Mix until crumbly and set aside.
  • Toss apples with lemon juice in a large bowl. Mix in sugar, honey, buttermilk, oil, eggs, and vanilla until combined. Stir in oats.
  • Combine whole wheat flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a smaller bowl. Gently fold flour mixture into the wet ingredients with a large spoon, until flour is just mixed in. Spoon batter into the prepared cupcake papers and sprinkle about 1 teaspoon crumb topping on top of each one.
  • Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool on a wire rack.

Nutrition Facts : Calories 224.7 calories, Carbohydrate 36.3 g, Cholesterol 23.5 mg, Fat 8.2 g, Fiber 2.6 g, Protein 3.5 g, SaturatedFat 1.9 g, Sodium 191.7 mg, Sugar 22 g

EASY APPLESAUCE MUFFINS



Easy Applesauce Muffins image

My daughter found this recipe on a Holly Hobbie web site and asked me to make them with her. They were actually very good and simple to make.

Provided by Jenny Frenny

Categories     Breakfast

Time 25m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 large egg, beaten
1 cup unsweetened applesauce
1/2 cup butter, melted
crystal sugar

Steps:

  • Heat oven to 375 degrees.
  • Spray muffin tins with nonstick spray.
  • Mix flour, sugar, baking powder, cinnamon, and salt in a bowl.
  • Mix in beaten eggs, applesauce and melted butter. (by hand, do not need mixer).
  • Evenly scoop mixture into muffin pans.
  • Sprinkle crystal sugar sprinkles on tops of muffins.
  • Bake for 18 to 20 minutes. Test to see if toothpick comes out clean.

APPLE MUFFINS WITH CRUMB TOPPING



Apple Muffins with Crumb Topping image

Homemade Apple Muffins are a fall staple and they couldn't be easier or more delicious! This fantastic apple muffin recipe is perfectly spiced with chunks of apple throughout and topped with a sugar pecan crumb topping! Divine!

Provided by Trish - Mom On Timeout

Categories     bread     Breakfast

Number Of Ingredients 17

⅓ cup vegetable oil
1 cup granulated sugar
½ cup light brown sugar (lightly packed)
1 egg
¾ cup buttermilk
2 cups all-purpose flour
1 cup pecans (chopped)
1 tablespoon cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
1 teaspoon salt
1 tablespoon baking powder
2 cups cooking apples (chopped (about 2 apples))
½ cup pecans (chopped)
⅓ cup all-purpose flour
¼ cup salted butter (melted)
⅓ cup granulated sugar

Steps:

  • Preheat oven to 350 degrees F. Line two muffin pans with liners for 16 muffins and set aside.

Nutrition Facts : Calories 299 kcal, Carbohydrate 40 g, Protein 4 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 19 mg, Sodium 190 mg, Fiber 2 g, Sugar 24 g, ServingSize 1 serving

APPLE SCRAPPLE MUFFIN



APPLE SCRAPPLE MUFFIN image

Number Of Ingredients 21

Dry :
1 1/2 cups Enjoy Life ® Cranapple Crunch granola
1 cup white rice flour
1/4 cup brown sugar
1 tsp salt
1 tbsp. baking powder
1 tbsp. cinnamon
1/2 tsp xanthan gum
2 tbsp. tapioca flour
Wet:
1 cup applesauce
2 tbsp. vegetable oil
4 tbsp. honey or agave nectar
2 large eggs or substitute*
1/4 cup milk (dairy, rice or soy)
Topping:
1/2 Enjoy Life ® Cranapple Crunch granola (chopped)
2 tbsp. butter substitute
1 tsp. cinnamon
Fruit:
1 apple, cored and chopped (approx. 1 cup)

Steps:

  • Preheat oven to 350°F. Line or grease 12-16-muffin cups. In a food processor, chop granola into small pieces, measure 1 1/2 cups for the muffins and set aside. Mix the remaining granola with melted butter and cinnamon to prepare the topping and set aside. Combine dry ingredients. In a separate bowl, combine the wet ingredients. Add wet ingredients to the dry and combine. Then fold in fruit. Fill muffin cups and sprinkle with topping. Bake 30 minutes, or until knife inserted in center comes out clean. Serve warm or at room temperature. * for egg substitute, combine 1tbsp flax meal and 3 tbsp cold water - let stand for 15 minutes before whisking together

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