These whole wheat apple cinnamon muffins are deliciously wholesome, made with nutrient-rich whole wheat flour and sweetened with pure maple syrup. The addition of apples and pecans adds a delightful crunch, while the combination of cinnamon and allspice creates a comforting, warming flavor. Perfect for a quick breakfast or a satisfying snack, these muffins are sure to be a hit with both kids and adults alike.
The ingredients for these muffins are fairly common and should be readily available in most supermarkets. However, you may need to check the health food or baking aisles for whole wheat flour and pure maple syrup. Also, be sure to use fresh apples for the best flavor and texture. If pecans aren't a staple in your pantry, you can find them in the nut section of most grocery stores.
Ingredients for Whole Wheat Apple Cinnamon Muffins
Whole wheat flour: This is a nutrient-rich alternative to all-purpose flour. Made from whole wheat grains, it adds a delightful texture and earthy flavor to the muffins.
Baking soda and baking powder: These ingredients are crucial for leavening the muffins and making them rise.
Cinnamon and allspice: These spices add a warm, comforting flavor to the muffins.
Pecans: These add a delightful crunch and nutty flavor to the muffins.
Eggs: They bind the ingredients together and provide structure to the muffins.
Pure maple syrup: This is a natural sweetener that adds a subtle, rich flavor to the muffins.
Vegetable canola oil: This keeps the muffins moist.
Smooth applesauce: This adds additional apple flavor and moistness to the muffins.
Vanilla extract: It enhances the flavors of the other ingredients.
Apples: These add a sweet, fruity flavor and a bit of texture to the muffins.
One reader, Curtice Brito says:
These whole wheat apple cinnamon muffins are a game-changer! The combination of wholesome ingredients and warm spices creates a delightful treat. The texture is perfect, and the aroma is heavenly. I love that they're not overly sweet, making them a guilt-free indulgence. A definite must-try for all muffin lovers!
Key Techniques for Perfect Muffin Baking
Preheat oven: Preheat the oven to 425 degrees F and prepare the muffin pan with nonstick spray or cupcake liners.
Whisk dry ingredients: In a large bowl, whisk together the whole wheat flour, baking soda, baking powder, ground cinnamon, allspice, salt, and pecans until combined. Set aside.
Whisk wet ingredients: In a medium bowl, whisk the eggs, maple syrup, vegetable canola oil, smooth applesauce, and pure vanilla extract until combined.
Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients, stir a few times, then add the grated apple. Fold everything together gently just until combined and no flour pockets remain.
Fill muffin liners: Spoon the batter into liners, filling them all the way to the top.
Bake at high temperature: Bake for 5 minutes at 425 degrees F, then reduce the oven temperature to 350 degrees F without removing the muffins from the oven.
Bake at lower temperature: Continue baking for an additional 18 minutes or until a toothpick inserted in the center comes out clean.
Cool the muffins: Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Storage: Muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to 1 week.
How To Make Whole Wheat Apple Cinnamon Muffins
Made with whole wheat flour and chopped pecans, these apple cinnamon muffins are a perfectly spiced dessert that’s ready for the oven in 15 minutes!
Serves:
Ingredients
- 2cupswhole wheat flour,spoon & leveled
- 1tspbaking soda
- 1tspbaking powder
- 2tspground cinnamon
- ½tspallspice
- ½tspsalt
- ½cuppecans,chopped
- 3large eggs
- ⅔cuppure maple syrup,not breakfast syrup
- ⅓cupvegetable canola oil,or melted coconut oil
- ⅓cupsmooth applesauce,unsweetened
- 1½tsppure vanilla extract
- 2cupsapple,(about 2 apples), shredded grated
Instructions
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Preheat oven to 425 degrees F. Spray a 12-count muffin pan with nonstick spray or use cupcake liners. This recipe makes 15 muffins, so prepare a second muffin pan with 3 liners.
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In a large bowl, whisk the flour, baking soda, baking powder, cinnamon, allspice, salt, and pecans until combined. Set aside.
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In a medium bowl, whisk the eggs, maple syrup, oil, applesauce, and vanilla until combined.
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Pour the wet ingredients into the dry ingredients, stir a few times, then add the grated apple. Fold everything together gently just until combined and no flour pockets remain.
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Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425 degrees F then, keeping the muffins in the oven, reduce the oven temperature to 350 degrees F.
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Bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23 to 24 minutes. (For mini muffins, bake for 11 to 14 minutes at 350 degrees F.)
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Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
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Muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to 1 week.
Nutrition
- Calories: 182.95kcal
- Fat: 8.62g
- Saturated Fat: 0.95g
- Trans Fat: 0.02g
- Monounsaturated Fat: 4.83g
- Polyunsaturated Fat: 2.47g
- Carbohydrates: 24.50g
- Fiber: 2.64g
- Sugar: 10.78g
- Protein: 3.74g
- Cholesterol: 37.20mg
- Sodium: 161.72mg
- Calcium: 55.26mg
- Potassium: 137.45mg
- Iron: 0.95mg
- Vitamin A: 16.66µg
- Vitamin C: 1.89mg
Expert Advice for Achieving the Perfect Muffin Texture
When grating the apple for this recipe, it's best to use the large holes of a box grater. This will give you larger pieces of apple that will add a nice texture to the muffins. Also, there's no need to peel the apple before grating. The peel adds extra fiber and nutrients to the muffins, and it softens as it bakes, so you won't even notice it's there.
Time-Saving Tips for Making Whole Wheat Apple Cinnamon Muffins
Prep ahead: Measure and prepare all your ingredients the night before to streamline the baking process.
Use a food processor: Utilize a food processor to quickly grate the apples and chop the pecans for faster prep.
Double the batch: Make a larger batch and freeze the extra muffins for a quick and convenient breakfast or snack option.
Substitute Ingredients For Whole Wheat Apple Cinnamon Muffins Recipe
whole wheat flour - Substitute with all-purpose flour: All-purpose flour can be used as a substitute for whole wheat flour to create a lighter texture in the muffins.
baking soda - Substitute with baking powder: Baking powder can be used as a substitute for baking soda, but the quantity may need to be adjusted as baking powder is not as strong as baking soda.
pecans - Substitute with walnuts: Walnuts can be used as a substitute for pecans to add a similar nutty flavor and crunch to the muffins.
pure maple syrup - Substitute with honey: Honey can be used as a substitute for maple syrup to add sweetness and moisture to the muffins.
vegetable canola oil - Substitute with melted butter: Melted butter can be used as a substitute for vegetable oil to add richness and flavor to the muffins.
smooth applesauce - Substitute with Greek yogurt: Greek yogurt can be used as a substitute for applesauce to add moisture and a creamy texture to the muffins.
apple - Substitute with pear: Pears can be used as a substitute for apples to add a similar fruity sweetness and texture to the muffins.
Creative Ways to Serve These Delightful Muffins
Elevate the muffins with a gourmet twist: Instead of simply placing the muffins on a plate, consider using a wooden board or a slate to present them. This adds a touch of rustic elegance to the presentation and creates a visually appealing display.
Garnish with apple slices and cinnamon sticks: Thinly slice fresh apple and arrange the slices in an artistic manner on the serving platter. Add a few whole cinnamon sticks to the arrangement to enhance the visual appeal and infuse the presentation with a delightful aroma.
Incorporate a drizzle of maple syrup: Before serving, delicately drizzle a small amount of high-quality maple syrup over the muffins. This not only adds a touch of sweetness but also creates an attractive glaze that glistens under the light, adding a luxurious element to the presentation.
Utilize edible flowers for a pop of color: Introduce a burst of color to the presentation by incorporating edible flowers such as pansies or nasturtiums. These vibrant blooms not only add visual interest but also bring a touch of elegance to the overall display.
Present on individual serving plates: For an upscale touch, consider serving each muffin on an individual, elegantly designed plate. This elevates the dining experience and showcases the muffins as a sophisticated dessert option.
Essential Kitchen Tools for Baking Muffins
- Mixing bowl: A large, deep bowl used for combining ingredients and mixing the muffin batter.
- Whisk: A utensil used for blending the wet ingredients together and ensuring a smooth consistency.
- Muffin pan: A baking pan with cup-like molds used for baking the muffins.
- Nonstick spray: A cooking spray used for greasing the muffin pan to prevent the muffins from sticking.
- Cupcake liners: Paper or foil liners used to line the muffin pan, making it easier to remove the muffins after baking.
- Grater: A kitchen tool used to grate the apple, adding texture and flavor to the muffins.
- Oven: The appliance used for baking the muffins at the specified temperature.
- Toothpick: Used to check the doneness of the muffins by inserting it into the center; if it comes out clean, the muffins are ready.
- Wire rack: A metal rack used for cooling the muffins after baking, allowing air to circulate around them.
Preserving Freshness: Storing and Freezing Your Homemade Muffins
Allow the muffins to cool completely on a wire rack before storing them. This prevents moisture from building up and making them soggy.
Store the cooled muffins in an airtight container or resealable plastic bag at room temperature for up to 3 days. Place a piece of paper towel at the bottom of the container to absorb any excess moisture.
For longer storage, place the muffins in a freezer-safe container or resealable plastic bag and freeze for up to 2 months. Wrap each muffin individually in plastic wrap or aluminum foil before placing them in the container to prevent freezer burn.
To thaw frozen muffins, remove them from the freezer and let them defrost at room temperature for about an hour. Alternatively, you can microwave individual muffins on high for 30 to 45 seconds or until heated through.
For a fresher taste, you can reheat the thawed muffins in a preheated oven at 350°F (175°C) for 5 to 10 minutes or until warmed through and slightly crisp on the outside.
If you plan to freeze the muffins for an extended period, consider adding a label with the date and batch number to keep track of their freshness.
The Best Methods for Reheating Leftover Muffins
To reheat leftover whole wheat apple cinnamon muffins, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet lined with parchment paper and bake for 5-7 minutes, or until they are heated through and the tops are slightly crispy. This method will help restore the muffins' original texture and flavor, making them taste almost as good as freshly baked.
Another option is to use a toaster oven. Set the toaster oven to 350°F (175°C) and place the muffins on the wire rack. Heat for 3-5 minutes, or until warmed through. This method is quick and convenient, especially if you're only reheating a few muffins at a time.
For a quicker reheating method, you can use a microwave. Place the muffin on a microwave-safe plate and heat on high power for 15-20 seconds. If the muffin isn't heated through, continue microwaving in 5-second intervals until it reaches the desired temperature. However, keep in mind that microwaving may result in a slightly soggy texture.
If you want to add a touch of extra flavor and moisture to your reheated muffins, try slicing them in half and spreading a small amount of butter, honey, or apple butter on the cut sides before reheating. This will infuse the muffins with additional sweetness and richness, making them even more delicious.
For a crispy exterior and soft interior, you can also reheat the muffins in a skillet. Slice the muffins in half and melt a small amount of butter in a non-stick skillet over medium heat. Place the muffin halves cut-side down in the skillet and cook for 1-2 minutes, or until they are golden brown and heated through.
Interesting Trivia About Apple Cinnamon Muffins
This recipe is a great way to incorporate whole wheat into your baking, providing a healthier alternative to traditional muffins. Whole wheat flour contains more nutrients and fiber compared to all-purpose flour, making it a nutritious choice for baked goods. Additionally, the use of applesauce in this recipe reduces the amount of oil needed, resulting in a lower fat content. These muffins are a delicious and wholesome treat that can be enjoyed as a snack or for breakfast.
Budget-Friendly: Making Whole Wheat Apple Cinnamon Muffins at Home
This whole wheat apple cinnamon muffins recipe is quite cost-effective for a household. The use of whole wheat flour and applesauce provides a budget-friendly alternative to refined flour and butter. The inclusion of apples and pecans adds nutritional value and flavor without breaking the bank. The approximate cost for a household of 4 people would be around $10-$12, making it an affordable and wholesome option. Overall, I would rate this recipe an 8 for its balance of cost-effectiveness and nutritional value.
Are Whole Wheat Apple Cinnamon Muffins Healthy?
The whole wheat apple cinnamon muffins recipe is a healthier alternative to traditional muffins, thanks to the use of whole wheat flour, which provides more fiber and nutrients compared to refined flour. The recipe also incorporates applesauce, which can help reduce the amount of oil needed while adding moisture and natural sweetness. The inclusion of apples provides additional fiber, vitamins, and antioxidants. However, the recipe still contains a significant amount of maple syrup, which is a form of added sugar. The use of pecans adds healthy fats, but they also contribute to the overall calorie count.
To make this recipe even healthier, consider the following suggestions:
- Reduce the amount of maple syrup and replace it with more applesauce or mashed ripe bananas to maintain sweetness while cutting down on added sugars
- Use a heart-healthy oil like coconut oil or olive oil instead of vegetable/canola oil
- Incorporate more spices like nutmeg or ginger to enhance flavor without adding calories
- Add a handful of rolled oats to the batter for extra fiber and texture
- Top the muffins with a sprinkle of chopped nuts or seeds for added crunch and nutrition
Our Editor's Opinion on This Delicious Muffin Recipe
The whole wheat apple cinnamon muffins recipe is a delightful and wholesome treat. The combination of whole wheat flour, pure maple syrup, and applesauce creates a moist and flavorful base, while the addition of cinnamon and allspice adds a warm and comforting aroma. The pecans provide a delightful crunch, and the grated apple adds a natural sweetness. The baking instructions ensure a perfectly moist and tender texture. This recipe is a wonderful balance of health and indulgence, making it a delightful addition to any breakfast or snack time.
Enhance Your Whole Wheat Apple Cinnamon Muffins Recipe with These Unique Side Dishes:
Tasty Alternatives to Whole Wheat Apple Cinnamon Muffins
Appetizers and Main Dishes to Serve with Your Homemade Muffins
Why trust this Whole Wheat Apple Cinnamon Muffins Recipe:
This recipe uses whole wheat flour and pure maple syrup to provide a healthier alternative to traditional muffins. The combination of cinnamon and allspice adds warm, comforting flavors, while the use of applesauce reduces the need for excess oil. The inclusion of pecans not only adds a delightful crunch but also contributes to the nutritional value. With the addition of fresh apples, this recipe promises a delightful and wholesome treat that users can trust for its nutritional benefits and delicious taste.
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