These Apple Muffins are an amazing hit of both savory and sweet that both kids and adults will enjoy. The egg inside of them boosts the protein while remaining a fun treat!
Some tips before you get started:
If you want to boost the spices a little, you can add a slight additional dusting to the apples while you saute them. I prefer a good amount of spice in my recipes so if you usually add extra to recipes, don’t to this one.
If you don’t have apple cider, you can replace it with milk. Just bump up the apple cider vinegar slightly.
It would be best if you sauteed the apples until they start getting noticeably soft, but before they start getting mushy. They will cook further while the muffins or mini loaves are baking.
If you are thinking about making this in a kitchen that uses gluten for someone with Celiac Disease or severe gluten intolerance, I wrote out some great instructions on doing it in the safest possible way.
- 6 Tablespoons butter, divided
- 1/3 cup packed brown sugar, divided
- 2 eggs
- 2/3 cup milk
- 1/3 cup apple cider
- 1 teaspoon apple cider vinegar
- 2 apples, cut into small pieces
- 1 1/2 cups gluten free all purpose flour
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 tablespoon baking powder
- 1 egg per muffin, about 18 total
- Melt 4 tablespoons of butter and add 1/4 cup of packed brown sugar. Mix together well. Set the remaining butter and sugar aside for later.
- Add 2 eggs to the butter and sugar mixture and beat well.
- Add the milk and apple cider, mix well. Add apple cider vinegar and set aside for about 5 minutes.
- Sautee the cubed apples in a pan with the remaining butter and sugar. Only cook until the apples start to get soft. Allow to cool while you add the dry ingredients.
- Add the flour, baking powder, and spices to the wet ingredients and mix well. Add the apples. Mixture will be thin.
- Spray muffin tins or mini loaf pans with baking spray and preheat the oven to 325 degrees F
- Fill the tins with the muffin mixture until they are no more than 1/2 full.
- Add the eggs 1 per muffin or 2 per mini loaf pan.
- Add the remaining batter over the top of the egg until the muffin tins are almost filled. The mixture will slide to the side.
- Bake for 20-25 minutes at 325 and then turn the oven off and let sit in the oven without opening it for another 10 minutes. If you want the eggs to be less cooked you can skip this step.