Apple Candy Muffins
Crunchy, sweet, and spiced just right, these Apple Candy Muffins are a delightful treat perfect for any time of day.
Equipment
- Jumbo or standard muffin tin
- Nonstick cooking spray
- Small saucepan
- medium mixing bowl
- Large mixing bowl
- Measuring cups and spoons
- Wire rack
Ingredients
For the Sugar-Coated Apples:
- 80 g dried apple bits super packed
- 15 ml water
- 14 g nondairy butter
- 28 g packed light brown sugar
For the Sugar Mixture:
- 24 g raw sugar
- 24 g Sucanat
- ¼ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground cardamom
- Pinch allspice
For the Muffins:
- 48 g raw sugar
- 60 ml canola oil
- 240 g whole wheat pastry flour
- 235 ml plain soymilk
- 15 ml apple cider vinegar
- 1 tsp bread machine yeast
- ½ tsp ground cinnamon
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp fine sea salt
Instructions
To make the sugar-coated apples:
- Place the dried apple bits, water, nondairy butter, and brown sugar in a small saucepan.
- Heat over medium-high heat, stirring constantly, until the liquid evaporates and the apples are glossy and browned (about 6 minutes).
- Remove from heat and let cool in the fridge until the coating firms up slightly.
To make the sugar mixture:
- In a small bowl, combine the raw sugar, Sucanat, cinnamon, ginger, cardamom, and allspice.
To make the muffins:
- Preheat the oven to 375°F (190°C, or gas mark 5).
- Lightly coat a muffin tin with nonstick cooking spray.
- In a medium bowl, combine the vinegar and soymilk.
- Let it curdle to form buttermilk.
- In a large bowl, whisk together the yeast, flour, raw sugar, cinnamon, baking powder, baking soda, and salt.
- Whisk the oil into the buttermilk mixture, then fold it into the dry ingredients.
- Stir vigorously for 1–2 minutes.
- Fill the muffin cups halfway with batter.
- Sprinkle the sugar mixture over the batter.
- Add the remaining batter on top, covering the sugar mixture.
- Evenly divide the sugar-coated apples and lightly press them onto the top of each muffin.
Bake:
- Bake standard muffins for 16–18 minutes or jumbo muffins for 25 minutes until golden brown.
- Remove immediately from the pan and transfer to a wire rack to cool completely before serving.
Notes & Wine Advice
Wine Advice:
Pair with a chilled Riesling or a spiced mulled wine for a festive touch.
Pair with a chilled Riesling or a spiced mulled wine for a festive touch.
Nutrition values
Calories: 160 kcal | Carbohydrates: 27 g | Protein: 3 g | Fat: 5 g | Sugar: 12 g