Tuesday, March 2, 2010

Apple Cinnamon Muffins

Today, in honor of Dr. Seuss' birthday and Read Across America Day, Son #2's class celebrated with "Green Eggs and Ham." His Teacher and Room Mom are very much aware of his food allergies and has made the effort to ensure that he's included in all the food-related festivities. YAY! They're the BEST! Room Mom called last week asking if Son would be OK if green eggs were served in the classroom. Due to his severe egg allergy, the mere smell of the eggs would make him gag and possibly vomit (I'm talking projectile puke...ewww!) so I suggested they serve the eggs outside in the courtyard. Problem solved. :) Room Mom, knowing that I'm more than happy to make "safe" baked goods for the class, asked if I could bake muffins to go with breakfast. Most definitely! I baked vegan muffins so she could enjoy one, too. She ate two muffins and is checking my blog for the recipe. Glad you liked 'em, L!

After perusing several muffin recipes, I baked my very first apple muffin last week. I had to do a test batch to make sure they'd turn out. :) I found two recipes I really liked and compiled them to come up with my own. The boys gave Batch #1 a double-thumbs up and I liked them so much I ate one and a half! Naughty, I know, but they were SOOOO good! Batch #2 was good, too, but I definitely preferred the muffins from the first batch.

We had a "Seuss-ational" Day!

Batch #1 - I loved the crisp outside and the super soft "applesaucy" inside. This was like a mini apple pie with a thin, crunchy crust and an apple pie-like filling. I loved how light and "appley" they were. 

*Batch #2 - Last night, I doubled the recipe and changed it up just a bit. These were denser, "muffiny" muffins with apple pieces baked throughout. See "Notes" for the changes I made. 

Apple Cinnamon Muffins

Yield: 12-14 muffins

  • 1 c milk
  • 1 tsp apple cider vinegar
  • 2 c diced, peeled apples (I used 2 organic Cripps Pink apples)
  • 2 c flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 tbs cornstarch
  • 1 tbs cinnamon
  • 1/2 stick butter, melted
  • 1/2 c brown sugar (if you like sweet muffins, add 1/2 c granulated sugar, too)
  • 1/2 c apple sauce
  • 2 tbs brown sugar
  • 1/2 tsp cinnamon
  1. Measure milk and add apple cider vinegar. Set aside and let "curdle."
  2. Peel and dice apples and set aside. Smaller pieces = faster bake time. :)
  3. Preheat oven to 400F.
  4. In stand mixer bowl, add flour, baking soda, baking powder, salt, cornstarch and cinnamon. 
  5. In separate bowl, cream butter, sugar and apple sauce. Add to flour mixture and mix well.
  6. Slowly mix in the milk/vinegar mixture till thoroughly combined.
  7. Fold diced apples into the mixture. Do not overmix. 
  8. Prepare muffin pan and fill with 2/3 batter. 
  9. Sprinkle sugar topping over muffins (I'm always forgetting something).
  10. Bake for 20-25 mins or until toothpick inserted in center comes out "somewhat" clean. These muffins are moist and applesaucey in the center so my toothpick wasn't totally "muffin-free" but close enough.
  11. Cool 5 mins before transferring to wire rack to cool completely.
Notes: *Batch #2 - I made a few changes and followed the same directions from above.
  • 2 c soy milk
  • 1/2 tbs apple cider vinegar
  • 3 c Granny Smith Apples, chopped
  • 4 c flour
  • 3 tsp baking powder
  • 1/4 tsp salt
  • 2 tbs cornstarch
  • 1 tbs cinnamon (I should've used 2 tbs for a "cinnamony" muffin like Batch #1)
  • 1 stick Nucoa, melted
  • 1 c brown sugar (add 1 c granulated sugar if you want a sweet muffin)
  • 1/2 c apple sauce
Source: Adapted from Food Allergy Mama and King Arthur Flour


  1. Hello from another Socal food blogger! My son had terrible food allergies when he was young and fortunately he seems to have outgrown them. Yay. Great changes to the muffins.

  2. Hi Kathleen! Thanks for checking out my blog and leaving a comment. :) Glad to hear your son has outgrown his allergies...I'm hoping my son will, too.


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