Another day means another apple recipe. I had a few that I baked that I didn’t get a chance to take pictures of to post along with a recipe because they went too quick! But since it’s a Wednesday afternoon and I’m the only one home, I was able to bake up a batch of these delicious apple muffins and snap a few photos. Hopefully they are devoured by someone(s) other than me. Diets can be hard, especially around the fall time when everything is baked.
Homemade Apple Muffins
A simple recipe using fresh apples to bake a delicious, flavor-packed muffin.
- 2 cups granulated sugar
- 2 large eggs
- 1 cup canola oil
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 3 apples, peeled, cored and diced
- ½ cup brown sugar
- Preheat oven to 350 degrees. Line a cupcake pan with paper liners or well-grease pan. Set aside.
- Using a large bowl add granulated sugar, eggs, oil and vanilla extract. Use a large wooden spoon to combine ingredients until well mixed.
- In a medium size bowl shift together flour, soda, cinnamon and salt. Slowly add dry ingredients to wet ingredients (sugar, etc) in the large bowl; mixing well. Batter will be thick! Add diced apples, stirring well. At this point your batter will become a little easier to work with.
- Split into 12 paper liners carefully, filling about ¾ of each. You’ll have leftover batter to make an additional 4-6 more muffins after baking the first dozen. Sprinkle a pinch of brown sugar onto the top of each muffin.
- Bake for 20-24 minutes. Allow to cool about 5-10 minutes before handling.
It’s Day 2 of my Apple Recipe Week and today I’ve baked an Apple Pie for the very first time. As expected, I’ve already got my cheat-meal pants on because this pie recipe is pretty darn delicious; I knew so when I read one of the ingredients were 8 peeled apples! Plus it’s nothing too complex. I didn’t want to dive into the deep end of pie baking for my first round. Maybe I can do the fancy crust toppings my second time around.
Homemade Apple Pie
- 9-inch double crust pastry pie
- ½ cup unsalted butter
- 3 tablespoons all-purpose flour
- ½ cup brown sugar
- ½ cup granulated sugar
- ¼ cup water
- 8 apples, peeled and cored
- Cut apples into thin slices. Set aside.
- If you’re using a store-bought pie crust (and that’s perfectly OK to do), bake accordingly prior so that the pie is prepared and ready.
- Preheat oven to 425 degrees.
- Using a medium size saucepan, melt butter. Next add flour and stir until you’ve created a thick paste. Slowly add brown sugar, granulated sugar and water, mixing well and allowing to come to a boil. Once boiling, reduce the heat to simmer and allow to cook for an additional 5 minutes.
- Fill your crust pan with apple slices. Cover with lattice crust pattern, following by gently pouring the buttery sugar mix overtop crust. Try not to let it drip off crust too much.
- Bake pie for 15 minutes. After, reduce heat to 350 degrees and cook an additional 35-45 minutes.
- Serve with a scoop of vanilla ice cream or by itself.
Happy Fall! Yesterday we spent the later of the day apple picking at a fruit farm just a little outside of the city. Fall is especially my favorite time of the year because of events like this. I love baking, especially when the weather has just begun to cool down and you can leave the windows open while spending an afternoon in the kitchen. I am sure we will either run out of apples or my family will grow tired of eating all-things-apples before I can try all the recipes I want to, but I sure am going to try and cram as many in as I can!
So I deem this and possibly next week as “Apple Recipe Week(s).” This first recipe is Apple Cinnamon Bread, something that didn’t take very many apples (just 1 large to be precise) but smells and tastes like you baked a dozen. You don’t need to visit a fruit farm to make these recipes, unless you really want to. Most only ask for a handful of apples or less.
Apple Cinnamon Bread
A delicious addition to your collection of bread recipes.
- ½ cup light brown sugar, packed
- 1 ½ teaspoon ground cinnamon
- 2/3 cup granulated sugar
- ½ cup butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ cup whole milk
- 1 apple, cored and peeled
- Start by preheating your oven to 350 degrees and greasing a 9x5 loaf pan.
- Dice the apple into small pieces. Set aside.
- In a small bowl, combine brown sugar and cinnamon; mixing with a spoon until combined. Set aside.
- In a large bowl, add granulated sugar and butter and beat with either a handheld mixer or using a stand mixer on medium speed until smooth.
- Add eggs and vanilla, mix on medium speed until combined. Next add flour, baking powder and milk; mixing on medium speed again until smooth and well combined.
- Pour half of the batter into greased loaf pan. Add half of the diced apples on top, patting gently with the back of a spoon to combine them to batter. Sprinkle half of the sugar and cinnamon mixture.
The best pumpkin donut I have ever tasted!
Baked Pumpkin Donuts
Krispy Kreme Pumpkin Spice Donuts will be a distant memory after you try your hand at making your own pumpkin donuts!
- 1½ cup puree Pumpkin
- 3 large eggs
- ½ cup vegetable oil
- 1½ cup granulated sugar
- 1¼ teaspoon cinnamon
- 1½ teaspoon salt
- 1½ teaspoon baking powder
- 1¾ cup all-purpose flour
- 4 tablespoons unsalted butter
- 2 cups confectioners sugar
- 1 teaspoon vanilla extract
- 1 tablespoon whole milk
- Preheat oven to 350 and lightly grease a donut pan. Set aside.
- Meanwhile, in a medium size bowl add pumpkin, eggs, oil, granulated sugar, cinnamon, salt and baking powder. Mix well until completely combined. Slowly add flour, mixing well.
- Fill each donut til it is ¾ filled and bake for 15-17 minutes, or until a toothpick is inserted and comes out clean. Remove each donut gently using a fork and place onto a cooling rack.
- While donuts are cooling off, add butter into a small size saucepan over med-high heat. Stir well, using a wooden spoon if able. Remove from heat when butter has melted and pour into a medium size baking bowl. Add powdered sugar, vanilla extract and milk. Stir well.
- If donuts are cool enough to handle, dip the top carefully into icing mix and return to the cooling rack. The glaze will harden at a generous speed.
- To maintain a cleaner space - place a piece of parchment paper underneath cooling rack to catch donut icing when it drips.
It’s September and to me that’s basically fall. AKA apple pickin’ time. Last year we visited a local apple (and various other grown fruits and vegetables) farm and picked enough to make a serious amount of slow-cooker apple sauce and some cute little mini apple pies. However, I think that this year I would like to branch out a little more with my apple recipes and try some new things. This little dip recipe isn’t new, but it sure is delicious and takes less than 5 minutes to whip up for a quick mid-day treat.
Having fruit for a snack is a for-sure way to stay on the healthy path. Especially if you’re eating apples as they contain no fat, sodium or cholesterol and are a good source of fiber. Pair them with some peanut butter for protein and greek yogurt for your nutrients and you have an extremely good-for-you dip.
Easy Apple Yogurt Dip
- plain greek yogurt
- small apple of your choice, sliced
- 1 tablespoon of peanut butter or almond butter
- 1 teaspoon vanilla extract
- pinch of cinnamon
- Add each ingredient in an amount to your liking. Stir well and enjoy with fresh apple slices.