Apple Candy Muffins
Apple Candy Muffins feature a delicious blend of cinnamon, sugar-coated apples, and a soft, breadlike texture. Sweet, light, and just the right balance of flavors to brighten up your day.
Equipment
- Baking tray, Jumbo muffin tin or 16 standard muffin cups, Medium-size bowl, Small-size saucepan, Small-size bowl, Whisk, Spoon, Wire rack
Ingredients
For the sugar-coated apples:
- ½ cup 80 g dried apple bits, super packed
- 1 tablespoon 15 ml water
- 1 tablespoon 14 g nondairy butter
- 2 tablespoons 28 g packed light brown sugar
For the sugar mixture:
- 2 tablespoons 24 g raw sugar
- 2 tablespoons 24 g Sucanat
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- Pinch allspice
For the muffins:
- Nonstick cooking spray
- 1 tablespoon 15 ml apple cider vinegar
- 1 cup 235 ml plain soymilk
- 1 teaspoon bread machine yeast
- 2 cups 240 g whole wheat pastry flour
- ¼ cup 48 g raw sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ¼ cup 60 ml canola oil
Instructions
- To make the sugar-coated apples, combine dried apple bits, water, nondairy butter, and brown sugar in a small saucepan.
- Cook over medium-high heat, stirring constantly, until the liquid evaporates, and the apples become glossy and browned, about 6 minutes.
- Remove from heat and let cool in the fridge.
- The coating will firm up slightly.
- In a small bowl, mix together raw sugar, Sucanat, cinnamon, ginger, cardamom, and allspice to make the sugar mixture.
- Preheat the oven to 375°F (190°C, or gas mark 5).
- Lightly spray a jumbo muffin tin or 16 standard muffin cups.
- Combine apple cider vinegar and soymilk in a medium-size bowl and set aside.
- It will curdle and create a buttermilk-like texture.
- In a large bowl, whisk together yeast, flour, raw sugar, cinnamon, baking powder, baking soda, and salt.
- Stir the oil into the buttermilk mixture and fold the wet ingredients into the dry ingredients.
- Stir vigorously for 1-2 minutes until well combined.
- Spoon half of the batter into the muffin cups.
- Sprinkle the sugar mixture on top of the batter.
- Add the remaining batter on top.
- Divide the sugar-coated apples into equal portions and gently press into the top of each muffin.
- Bake for 16-18 minutes (for standard muffins) or 25 minutes (for jumbo muffins) or until golden brown.
- Remove muffins from the tin and cool on a wire rack.
- Let cool completely before serving.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with a warm cup of chai tea or almond milk for a cozy treat.
Wine Advice:
This is a perfect match with a crisp, slightly sweet white wine, such as Riesling or a light Chardonnay.
Nutritional Information
Calories: 180 kcal | Carbohydrates: 30 g | Protein: 3 g | Fat: 6 g | Fiber: 4 g | Sugar: 12 g | Salt: 0.2 mg
