Showing posts with label muffins. Show all posts
Showing posts with label muffins. Show all posts
These Cran-Apple Spice Muffins are everything we love about fall baking in one cozy treat! Unsweetened applesauce, tart cranberries, warm cinnamon and crunchy toasted pecans come together to create moist and tender muffins that are perfect for breakfast, afternoon coffee breaks, or tucking into lunch boxes.
Easy to make and filled with wholesome flavour, these muffins are a delicious way to celebrate apple season and cranberry season all at once.
I have a few of those old supermarket cooking leaflets/books that I managed to salvage and bring back to Canada with me. You know the ones I mean I am sure. They used to always be for sale next to the cash register at the grocery store and were put out by companies like Pillsbury or Betty Crocker, etc.
I had collected quite a few through the years, but I could only bring back a few of them. This recipe I am sharing with you today comes from one entitled Home Baking, published by Pillsbury in November of 1990. Can you believe it only cost $3? I know. The cost of cooking magazines has sky-rocketed since them. You can expect to pay upwards of $15 for them now! Talk about inflation.
I had baked these muffins many times through the years, but this was the first time I baked them to share on here. They are a simple, classic, beautiful muffin, with high pebbly tops and a beautiful moist texture.
They are also not too sweet. I don't like muffins that taste like little cakes. I like a muffin to be a bit sturdier than that and to taste more like a bread than a cake.
These are lovely and moist through the use of unsweetened applesauce and there is very little sugar in the recipe. This contrasts beautifully with the tartness of chopped fresh cranberries and the nutty crunch of toasted pecans.
Simply put, these are a beautiful muffin that I think you will enjoy as much as I do! Very autumnal.
INGREDIENTS NEEDED
TO MAKE
🍎CRAN-APPLE SPICE MUFFINS🍎
Other than the fresh (or frozen) cranberries, there is nothing too out of the ordinary here.
- 2 cups (240g) plain all-purpose flour
- 1/2 cup (85g) granulated sugar
- 1 tsp baking soda (bicarbonate)
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup (250g) unsweetened applesauce
- 1/3 cup (80ml) oil
- 1 large egg
- 1 tsp vanilla
- 1 cup (114g) coarsely chopped fresh or frozen cranberries
- 1/2 cup (60g chopped toasted pecans
🍎NOTES ON INGREDIENTS🍎
Flour
Regular all-purpose/plain flour gives these muffins a tender crumb. Measure by spooning the flour into your cup and then leveling it off for the best results.
Sugar
The amount is quite modest, allowing the natural sweetness of the applesauce to shine trough. You can use light brown sugar for a deeper, caramel-like flavour if you wish.
Baking Soda
This helps the muffins rise and acts with the acidity in the applesauce and the cranberries.
Cinnamon
Adds warmth and complements both the apples and cranberries beautifully. Feel free to add a pinch of nutmeg for extra autumn flavour.
Salt
Enhances all of the flavours and balances any sweetness.
Unsweetened Applesauce
The star ingredient! This keeps the muffins incredibly moist while adding a touch of natural sweetness. Homemade or store-bought work well.
Oil
Adds moisture and ensures the muffins stay fresh for several days. Use a neutral flavoured oil such as canola, vegetable, or light olive oil (My choice).
Egg
Provides structure and richness. Bring it to room temperature if possible for better incorporation.
Vanilla
Adds depth and rounds out the flavours beautifully.
Cranberries
Fresh or frozen cranberries work perfectly here. If using frozen, there is no need to thaw them out first. Their bright tartness provides a delicious contrast to the applesauce.
Pecans
Toasting the pecans before adding them intensifies their nutty flavour and adds a wonderful crunch. Walnuts can be substituted if you wish.
🍎HOW TO MAKE CRAN-APPLE SPICE MUFFINS🍎
As simple to make as most muffins are. The hardest part for me was chopping the cranberries, but I got there in the end. (I didn't want to drag out the food processor, lol. Call me lazy.)
- Preheat the oven to 350*F/180*C/ gas mark 4. Grease a medium 12 cup muffin tin really well. Set aside. (Alternately line with paper cups)
- Whisk the flour, baking soda, cinnamon, salt, and sugar together in a large bowl. (I used a small wire whisk. This helps to make sure that everything is evenly mixed.)
- Whisk the applesauce, oil, egg and vanilla together until well combined. (Same wire whisk.)
- Stir the wet ingredients into the dry ingredients, combining only until the dry ingredients are moistened. (I used a small rubber spatula. Do NOT overmix. A few lumps are fine and in fact make for a better muffin. What you don't want is large dry streaks.)
- Stir in the cranberries and nuts. (I folded them in with the rubber spatula, taking care to mix them in evenly without overmixing the batter.)
- Spoon into the prepared muffin tin, dividing equally. (You want to fill the muffin cups about 2/3 full for a nice crown.)
- Bake for 25 to 30 minutes until well risen and a toothpick inserted into the center of one comes out clean. (They should be golden brown.)
- Leave to cool in the tin for 2 minutes before removing to a wire rack to finish cooling.
I like to enjoy these warm with some butter for spreading and a nice hot cup of herbal tea.
🍎HINTS AND TIPS FOR BAKING MUFFINS🍎
Here are my hints and tips for making sure that your muffins turn out beautifully every time:
1. Mix wet and dry ingredients separately. To prevent the mix from being overworked, first mix the wet ingredients together in one bowl and mix the dry ingredients in another. Make a well in the dry ingredients, carefully pour in the wet ingredients, then stir the mix a couple of times to roughly combine.
2. Don't over mix your muffins. The most important rule of muffin making is to not over stir the mix. What you really want is to just moisten the ingredients. Do not stir or beat the batter until it is smooth and lump free. You want the final mix to be lumpy, and thick with a few floury streaks.
3. Add your flavors last. While spices should be added with all the other dry ingredients, additions like fruit and nuts should be added last. Give the batter one more light-handed stir once you've added them in just to combine.
4. Line the pans. You can choose to either grease the muffin tin or line it with paper liners. If you choose to forgo the liners, make sure you grease the base and sides of the cups with oil spray or a little melted butter. If you're not going to eat the muffins for a while, do use paper liners as these will keep the muffins fresher for longer.
5. Don't overfill your pans. Aim to fill the cups ¾ full to get muffins with nice round tops and to prevent them from spilling out over the top of the cups. Often if your tins are over filled the muffins will rise to the top and then collapse on themselves.
6. For extra interest, add a flavorful sprinkle on top. Once the muffin cups are all filled, you can choose to sprinkle the tops with more fruit, nuts or a crumble topping, even sanding sugar or cinnamon sugar, for even more taste and or crunch. As the muffins rise these toppings will cook into the tops of the muffin.
7. Protect your baking pan. If there isn't enough batter to fill all the cups, half fill the empty ones with water. This will help the muffins bake evenly and will help to protect your pan from buckling.
8. Cooling them down. Once you remove the muffins from the oven, let them sit in their pan for a few minutes before removing to a wire rack. This is especially important for muffins that aren't in a paper liner, as it will help them from falling apart. However, remove them after five minutes otherwise you risk them going soggy as they cool in the pan.
9. Freeze extras for later. Muffins freeze beautifully, so if you can't enjoy them all on the day they're baked, wrap them in plastic wrap tightly, and put them in the freezer for later. They will keep for about 3 months and reheat wonderfully in the microwave for about 30 seconds on high from frozen.
🍎FREQUENTLY ASKED QUESTIONS🍎
CAN I DOUBLE THIS RECIPE?
Yes, by all means. The recipe is designed to scale easily so you can double or even triple it with great success.
CAN THESE BE MADE AHEAD OF TIME?
Yes, you can whisk the dry ingredients ahead and cover, as well as the wet ingredients (store them covered in the fridge) ready to stir together and bake when and as you need them.
HOW CAN I STORE THE BAKED MUFFINS?
Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for 3 to 4 days.
CAN THESE BE FROZEN?
Absolutely. Wrap each muffin individually in plastic wrap, tightly. Label and date. Freeze for up to 3 months. Thaw at room temperature or warm briefly in the oven.
CAN THIS BE BAKED IN A PAN INSTEAD OF A MUFFIN TIN?
Yes. I would use a buttered 9-inch square pan. Bake for 25 to 30 minutes at the temperature stated in the recipe.
🍎A FEW SMALL BATCH MUFFIN RECIPES TO ENJOY🍎
Muffins don't always have to be baked in big batches. Here are a few additional small batch muffin recipes you can enjoy!
SMALL BATCH BRAN MUFFINS - Everything a cozy morning muffin bake should be — tender, gently sweet, and packed with hearty whole‑grain goodness. Made with wheat bran, molasses, and just a whisper of oil, they bake up moist and flavourful without feeling heavy. Add raisins for little pockets of sweetness, enjoy them warm from the oven, and you’ve got the perfect muffin for one, two, or anyone who loves a nourishing treat that tastes far better than “healthy” ever suggests.
CINNAMON ROLL MUFFINS - These tasty muffins capture everything you love about a warm, gooey cinnamon roll — but in a tender, golden muffin that’s ready in just minutes. A buttery batter, a generous swirl of nutty cinnamon‑pecan streusel, and a soft cream‑cheese drizzle make each of the six muffins feel like a little indulgence. They rise tall, smell like “home sweet home,” and deliver that cozy cinnamon‑bakery magic without the fuss of yeast or a full batch. Perfect for a weekend treat when you want something special, small, and utterly irresistible.
Pin this delicious recipe to your Breakfast, Teatime, or Muffin recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: 12 muffins
Cran-Apple Spice Muffins
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Applesauce keeps these cranberry and pecan studded spice muffins lovely and moist.
Ingredients
- 2 cups (240g) plain all-purpose flour
- 1/2 cup (85g) granulated sugar
- 1 tsp baking soda (bicarbonate)
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup (250g) unsweetened applesauce
- 1/3 cup (80ml) oil
- 1 large egg
- 1 tsp vanilla
- 1 cup (114g) coarsely chopped fresh or frozen cranberries
- 1/2 cup (60g chopped toasted pecans
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Grease a medium 12 cup muffin tin really well. Set aside. (Alternately line with paper cups)
- Whisk the flour, baking soda, cinnamon, salt, and sugar together in a large bowl.
- Whisk the applesauce, oil, egg and vanilla together until well combined.
- Stir the wet ingredients into the dry ingredients, combining only until the dry ingredients are moistened.
- Stir in the cranberries and nuts.
- Spoon into the prepared muffin tin, dividing equally.
- Bake for 25 to 30 minutes until well risen and a toothpick inserted into the center of one comes out clean.
- Leave to cool in the tin for 2 minutes before removing to a wire rack to finish cooling.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
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If you love the taste of a warm cinnamon cake donut, and muffins, but don't want to make a whole batch, this Cinnamon Donut Puff for One is the perfect little treat. Soft, tender and coated in a buttery cinnamon sugar topping, it delivers all of the nostalgic donut-shop flavors in a quick, single-serve bake that's ready in minutes.
This small-batch recipe is ideal for breakfast, teatime, or whenever you're creating something sweet without the fuss - simple ingredients, easy steps, and a delicious payoff every time. A cozy, comforting indulgence made just for you.
This is a muffin recipe that I have been baking and enjoying for a very long time. A breakfast treat with the texture and flavor of a cake donut. I got the original recipe from a cookery book entitled The Breakfast Book by Marion Cunningham. When my children were growing up that, plus the supper book, and Fanny Farmer's Cookbook were my cookery bibles.
I adore donut muffins, or breakfast puffs, French puffs . . . there are many names used to describe the same thing. A muffin which tastes exactly like a cake style donut. What's not to love!
I do have a full sized recipe for them, but I just cannot manage to use a full dozen muffins these days, and I only have so much room in my freezer. This smaller size recipe makes just one muffin, perfectly sized for the singleton to enjoy. No waste. No further temptation winking at you from the countertop. Just one beautifully flavored and textured single sized muffin to enjoy.
These have a beautiful texture. I love the flavour of the nutmeg in them. I suppose that is also what I love about cake doughnuts! I adore nutmeg! I have also added some vanilla. Mostly because I am trying to use it up before I make more, but also because I like vanilla and it goes really well with nutmeg.
If you are on your own, or if you are wanting to bake a single muffin for someone you love to enjoy, then you really can't go wrong with this recipe. It is perfection and lacks nothing from the original full sized recipe. The perfect weekend breakfast indulgence.
INGREDIENTS NEEDED
TO MAKE
🥮CINNAMON DONUT PUFF FOR ONE🥮
Simple baking cupboard ingredients. There is nothing out of the ordinary required.
For the muffin:
- 6 TBS (53g) all-purpose plain flour
- 2 TBS (24g) granulated sugar
- scant half tsp (1/4 + 1/8 tsp) baking powder
- pinch salt
- 1/4 tsp ground nutmeg
- 1 large egg yolk, beaten (freeze the white for another purpose
- 2 1/2 TBS (about 40g) whole milk
- 1 TBS (15g) butter, melted
- 1/4 tsp vanilla paste (optional)
To finish:
- 1/2 TBS (7 g) butter, melted
- 1/2 TBS (6g) granulated sugar
- 1/8 tsp ground cinnamon
🥮INGREDIENTS NOTES🥮
Egg Yolk
The yolk adds moisture, richness, and tenderness to the puff. It is essential for achieving that soft, buttery crumb. Using the whole egg would throw off the texture.
Milk
Milk helps to create a perfect batter and helps to contribute to the puff's tender texture. You can use non dairy milk in its place if you wish. I like to use whole milk.
Butter
Melted butter in the batter adds richness, while the extra added at the end helps the cinnamon sugar to cling beautifully. It's what gives the puff it's signature finish.
Flour
All-purpose flour provides the structure for the puff. Combined with baking powder it creates a lovely rise and a soft tender crumb.
Sugar
Sugar sweetens both the muffin batter and the cinnamon sugar topping.
Baking Powder & Salt
Baking powder ensures a good rise, while a pinch of salt balances the sweetness and enhances the flavor.
Vanilla and Nutmeg
These add the traditional donut flavors that we all enjoy
Cinnamon
Used in the topping, cinnamon brings a cozy kiss of warmth.
🥮HOW TO MAKE A CINNAMON DONUT PUFF🥮
This goes together as any muffin would. Simple and easy to make.
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a deep 8-ounce ramekin very well. Set aside. Mix together the cinnamon and the sugar for the finish together. Set aside. (You could use a flatter, wider ramekin if you wish, so long as it holds the same amount. The batter should not exceed 2/3 of the ramekin. Bake times may change slightly if the baking dish is wider and flatter, so be aware.)
- Whisk the flour, sugar, baking powder, salt, and nutmeg together in a small bowl. (I like to grate my nutmeg fresh. It has a better flavor.)
- Whisk the egg yolk, milk, melted butter and vanilla paste together. Pour this over the dry ingredients in the bowl and mix together just to combine. (It's okay if there are a few lumps. Over mixing will toughen your muffin.)
- Spoon into the prepared ramekin. Place onto a small baking tray and place into the oven. (The oven tray helps to prevent the ramekin from falling over in the oven.)
- Bake for 25 to 28 minutes, until well risen and a toothpick inserted in the center comes out clean.
- Brush the melted butter generously over the top of the hot muffin. Sprinkle immediately with the cinnamon sugar to coat.
- Serve warm.
🥮HINTS AND TIPS FOR MUFFIN SUCCESS🥮
Here are my hints and tips for making sure that your muffins turn out beautifully every time:
1. Mix wet and dry ingredients separately. To prevent the mix from being overworked, first mix the wet ingredients together in one bowl and mix the dry ingredients in another. Make a well in the dry ingredients, carefully pour in the wet ingredients, then stir the mix a couple of times to roughly combine.
2. Don't over mix your muffins. The most important rule of muffin making is to not over stir the mix. What you really want is to just moisten the ingredients. Do not stir or beat the batter until it is smooth and lump free. You want the final mix to be lumpy, and thick with a few floury streaks.
3. Add your flavors last. While spices should be added with all the other dry ingredients, additions like fruit and nuts should be added last. Give the batter one more light-handed stir once you've added them in just to combine.
4. Line the pans. You can choose to either grease the muffin tin or line it with paper liners. If you choose to forgo the liners, make sure you grease the base and sides of the cups with oil spray or a little melted butter. If you're not going to eat the muffins for a while, do use paper liners as these will keep the muffins fresher for longer.
5. Don't overfill your pans. Aim to fill the cups ¾ full to get muffins with nice round tops and to prevent them from spilling out over the top of the cups. Often if your tins are over filled the muffins will rise to the top and then collapse on themselves.
6. For extra interest, add a flavorful sprinkle on top. Once the muffin cups are all filled, you can choose to sprinkle the tops with more fruit, nuts or a crumble topping, even sanding sugar or cinnamon sugar, for even more taste and or crunch. As the muffins rise these toppings will cook into the tops of the muffin.
7. Protect your baking pan. If there isn't enough batter to fill all the cups, half fill the empty ones with water. This will help the muffins bake evenly and will help to protect your pan from buckling.
8. Cooling them down. Once you remove the muffins from the oven, let them sit in their pan for a few minutes before removing to a wire rack. This is especially important for muffins that aren't in a paper liner, as it will help them from falling apart. However, remove them after five minutes otherwise you risk them going soggy as they cool in the pan.
9. Freeze extras for later. Muffins freeze beautifully, so if you can't enjoy them all on the day they're baked, wrap them in plastic wrap tightly, and put them in the freezer for later. They will keep for about 3 months and reheat wonderfully in the microwave for about 30 seconds on high from frozen.
🥮FREQUENTLY ASKED QUESTIONS🥮
CAN THIS RECIPE BE DOUBLED?
You could double it for sure, and bake either in two ramekins or in one 4 by 7 inch baking dish.
WHY CAN'T I USE THE WHOLE EGG?
Using the whole egg would mess with the integrity of the bake. You could beat the whole egg, weight it and use half of that measure, but it is easier to just use the yolk of a large egg and then freeze the white.
COULD I JUST ROLL THE WHOLE MUFFIN IN THE CINNAMON SUGAR?
You could for sure. Simply double everything, knock the muffin out of the dish, roll in the melted butter and then the cinnamon sugar.
WHERE CAN I FIND THE FULL BATCH RECIPE?
You can find the full batch recipe here. It makes one dozen delicious muffins.
🥮A FEW OTHER SINGLE SIZED BAKES TO ENJOY🥮
Why shouldn't singletons not also get to enjoy delicious bakes. We are just as deserving of a treat now and then also. Here are a few other single sized bakes to enjoy!
DEEP DISH CHOCOLATE CHIP COOKIE FOR ONE - The perfect indulgent small treat. Crisp at the edges. Gooey and warm in the center, and absolutely heavenly enjoyed warm from the ramekin. Made with a handful of simple ingredients and baked into one rich, decadent cookie that feels wonderfully comforting and a little bit dangerous.
MAPLE PECAN PIE FOR ONE (NO CRUST) - Rich and buttery, sweet and nutty, made just so one. You get all of the indulgence without the temptation of a full pie. With no crust to fuss over and using only everyday ingredients, this is quick, easy and wonderfully satisfying. It is the perfect personal pie for when you are craving something special.
Pin this delicious recipe to your Breakfast, Teatime, Muffin, or Cooking for One recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: One Muffin
Cinnamon Donut Puff for One
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
A favorite muffin recipe downsized to make only one decent sized muffin that is perfect for the singleton to enjoy.
Ingredients
For the muffin:
- 6 TBS (53g) all-purpose plain flour
- 2 TBS (24g) granulated sugar
- scant half tsp (1/4 + 1/8 tsp) baking powder
- pinch salt
- 1/4 tsp ground nutmeg
- 1 large egg yolk, beaten (freeze the white for another purpose
- 2 1/2 TBS (about 40g) whole milk
- 1 TBS (15g) butter, melted
- 1/4 tsp vanilla paste (optional)
To finish:
- 1/2 TBS (7 g) butter, melted
- 1/2 TBS (6g) granulated sugar
- 1/8 tsp ground cinnamon
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a deep 8-ounce ramekin very well. Set aside. Mix together the cinnamon and the sugar for the finish together. Set aside.
- Whisk the flour, sugar, baking powder, salt, and nutmeg together in a small bowl
- Whisk the egg yolk, milk, melted butter and vanilla paste together. Pour this over the dry ingredients in the bowl and mix together just to combine. It's okay if there are a few lumps.
- Spoon into the prepared ramekin. Place onto a small baking tray and place into the oven.
- Bake for 25 to 28 minutes, until well risen and a toothpick inserted in the center comes out clean.
- Brush the melted butter generously over the top of the hot muffin. Sprinkle immediately with the cinnamon sugar to coat.
- Serve warm.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
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