Fall Baking: Apple Pie Crumb Muffins

The smell of fall is in the air when you bake up these Apple Pie muffins.  One bite into a hot muffin bursting with apples and crunchy crumb topping will have you saying Ahhh!

Apple Pie Crumb Muffins

One of my favorite things about fall is apples.  The other is pumpkin.  I love both of these fall flavors, but today I had a lonely Cosmic Crisp apple sitting on the counter just waiting for me to do something wonderful with it.  It's a Sunday morning and I need to get breakfast on the table so we can start our day.  The blustery winds are blowing and leaves are flying around the patio.  Fall is here.  It's time for some fall baking.

My go to is muffins, if you haven't guessed that by now.  I'm called the muffin man (woman) by all my friends.  Which I don't think is a bad thing.  My muffins are the best!  Today's muffin incorporates the flavors of apple pie.  Juicy tart apples with warm spices and brown sugar create a warm fall muffin.  Topped with a simple crumb topping that just gives it that extra bakery something.  These muffins scream fall and are so delicious warm from the oven.  Plus, your house will smell heavenly!  This is a small batch of 8 muffins using my Master muffin recipe.  One bowl is all you need.  So enjoy your fall baking and have a muffin...or two!

Enjoy!   

What Ingredients do I need?

• eggs
• canola oil
• milk (I use 2% but you can use whole milk or a milk substitute)
• Vermont boiled cider (I use this one) This give you a much more intense apple flavor.  
• all purpose flour
• light brown sugar or brown sugar alternative if using (for Keto, low carb)
• baking powder
• apple pie spice
• salt
• apples (I used a cosmic crisp apple)

Substitutions and Variations

• Use a combination of white whole wheat flour along with all purpose flour for a more earthy flavor.  (1 cup all purpose and 1/2 cup of white whole wheat flour)

• Make mini muffins or small loaves instead - adjust the cooking time accordingly.  (10-12 min for mini muffins; 30-40 for small loaves depending upon the size)

• Doing a Keto diet or want lower carb? Use an alternative sugar of you choice as a substitute. I like King Arthur's Baking sugar alternative or for brown sugar I use Truvia Sweet Complete.  

• Any addition of nuts:  try walnuts, pecans or even granola.   

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is "do not overmix" the batter. You want it batter to just come together. Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder. To test put 1/2 teaspoon into 1/4 cup of boiling water. If it bubbles, you are good.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big domed muffins.

• All about boiled cider:  This is a syrup that add another layer of intensity with apple flavor.  I use it in all my apple pies, crisps, muffins, dumplings, pastries, tarts, and strudels.  I purchase mine here.  

• Best Baking Apples:  You want apples firm enough to hold their shape when baked.  
• Try these:  Cosmic Crisp, Jazz, Honeycrisp, Braeburn, Pink Lady, Fuji, Granny Smith, and Pinata.

   More Apple Recipes to Try   

• Quinoa Harvest Salad

• Loaded Apple Nachos for Two

• Apple Cranberry and Feta Salad

• Slow Cooker Apple Crisp

• Apple Ginger Scones

• Apple Cinnamon French Toast

• Fuji Apple Chicken Salad

• Apple Cider Sangria

• Apple Cider Iced Tea

• Apple Cider Donuts

• Apple Crostata

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Apple Pie Crumb Muffins

makes 8 muffins

1 egg
1/2 cup milk
1/4 cup canola oil
1 Tablespoon Boiled Cider (found here)
1 1/2 cups all purpose flour
1/2 cup light brown sugar
2 teaspoons baking power
1/2 teaspoons kosher salt
1 teaspoon apple pie spice
1 medium apple, cored, peeled, and sliced into 1/2" cubes



Crumb topping
1/3 cup flour
1 Tablespoon butter, melted
1 Tablespoons brown sugar

Preheat oven to 400 degrees. Spray a 12 cup muffin tin (or 2 six cup tins) with non-stick cooking spray and set aside.

In a large bowl add the egg, pumpkin, and oil. Mix together to completely incorporate.  Add the boiled cider and stir together.  

Add the flour, brown sugar, baking powder, salt, and apple pie spice. Stir just until combined. Do not over mix. Fold in the apples.

Using a scoop, add batter to the individual muffin tins. Fill all the way to the top.  

In a small bowl add the crumb topping ingredients of flour, melted butter, and brown sugar.  Stir together with you fingers until crumbly.  

Add the crumb mixture to the tops of each muffin.   Bake 18-20 minutes. Remove from the oven and allow to cool 5-10 minutes in the tin. Serve warm or at room temperature.

Fall Flavors: Pumpkin Banana Pecan Muffins

Your new perfect fall breakfast treat is a riff off of my love of banana bread and pumpkin muffins.  Throw in a little pecans for crunch and you have a superstar muffin worthy of a chilly morning!  

Pumpkin Banana Pecan Muffins

"Fall baking" is here.  I didn't know what to make this morning.  Either banana bread using up the old bananas on the counter or delve in to some fall flavors with pumpkin muffins.  With the bananas staring at me I decided to combine both flavors and make a small batch of fall flavored muffins.  The combination is just sinful and with the addition of pecans this became a earthy fall treat!

You only need 1 bowl to make these easy to make muffins.  Use ripe, ripe brown spotted bananas and canned pumpkin (the real stuff, not pumpkin pie filling which has spices and sugar in it) and you'll whip up these simple muffins in no time.  Great tips for muffin baking are located below.  You'll love that these muffins turn out moist and tender and your whole house will smell like fall.  Watch everyone come running to see what deliciousness is coming out of the oven.

Enjoy!

What Ingredients do I need?

• fresh pecans
• a ripe banana - you wants some brown spots on the banana peel
• eggs
• canned pumpkin (not pumpkin pie filling!)
• canola oil
• all purpose flour
• sugar or sugar alternative if using (for Keto, low carb)
• baking powder
• pumpkin pie spice
• salt
• Optional- sanding sugar

Substitutions and Variations

• Use a combination of white whole wheat flour along with all purpose flour for a more earthy flavor.  (1 cup all purpose and 1/2 cup of white whole wheat flour)

• Make mini muffins or small loaves instead - adjust the cooking time accordingly.  (10-12 min for mini muffins; 30-40 for small loaves depending upon the size)

• Doing a Keto diet or want lower carb? Use an alternative sugar of you choice as a substitute. I like King Arthur's sugar alternative.

• Any addition of dried fruit (raisins, currants, golden raisins, cherries or cranberries) or add-ins (chocolate chips, shredded coconut, walnuts, granola, cinnamon chips) will work.

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is "do not overmix" the batter. You want it batter to just come together. Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder. To test put 1/2 teaspoon into 1/4 cup of boiling water. If it bubbles, you are good.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big domed muffins.

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Pumpkin Banana Pecan Muffins

make 6-8 muffins


1 large ripe banana, mashed
1/2 cup pumpkin (canned pumpkin, not pumpkin pie filling)
1 large egg
1/4 c canola oil
1 1/2 c flour
1/2 c sugar or sugar substitute
2 tsp baking powder
1/2 tsp salt
1/2 tsp pumpkin pie spice
1/3 c pecans, chopped

Optional - sanding sugar

Preheat oven to 400 degrees. Spray a muffin tin with non-stick cooking spray and set aside.

In a large bowl mash the banana. Add the egg, pumpkin, and oil. Mix together using a spatula to completely incorporate.

Add the flour, sugar, baking powder, salt, and pumpkin pie spice. Stir just until combined. Do not over mix. Fold in the pecans, leaving a few back to place on the tops of the muffins.

Using a scoop, add batter to the individual muffin tins. Add the sanding sugar on the tops of each muffin, if using.   Bake 18-20 minutes. Remove from the oven and allow to cool 5-10 minutes in the tin. Serve warm or at room temperature.

Amazon Prime Day Steals 2024

Hurry! Prime Day Deals are happening right now!

I've found some great deals on Amazon for all your kitchen needs this Fall and beyond.  Amazon is having their prime deal days October 8th - 9th so be quick!  They have some great blow outs on top items for your kitchen.  

Enjoy!

1.  Keurig K-Supreme Coffee Maker - 4 Brew Sizes - 44% Discount

2.  SodaStream Art Sparkling Water Maker - 40% Discount

3.  Cuisinart Classic Pots & Pans Set - 10 pcs Cookware Set - 50% Discount

4.  Chefman TurboFry Touch Air Fryer - XL 8-Qt Family Size - 42% Discount

5.  REALINN Under Sink Organizer - Pull Out Cabinet Organizer 2 Tier 15% Discount

6.  Cuisinart Panini Press and Griddler - 5 in 1- 30% Discount

7.  Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper - 59% Discount

8.  Crock-Pot 7-Quart Slow Cooker, Portable Programmable with Timer, Locking Lid - 29% Discount

9.  KitchenAid Artisan Mini 3.5 Quart Tilt-Head Stand Mixer - 34%  Discount

10.  nutribullet Pro+ 1200 Watt Personal Blender - 42% Discount

11.  Lodge 6 Quart Enameled Cast Iron Dutch Oven with Lid - 15% Discount

12.  Breville the Juice Fountain Plus Centrifugal Juicer - 38% Discount

Simple Breakfasts: Avocado Egg Toast

A 5 minute recipe that boasts to be the near-perfect breakfast!

Avocado Egg Toast

Don't you just love avocado toast?  We just love avocados any way we can get them but especially love them on toast.  Today we are going to add a little "oomph" by adding a protein-rich egg.   You'll get more nutrients and stay satisfied longer with this avocado egg combination.  It's a quick meal that you can be happy about waking up to.

Did I mention that this is a 5 minute recipe?  These are perfect for busy weekends and really can be served anytime of day.  We'll jazz up some mashed avocado with a little spice, place that on toasted  sourdough, top it with an egg, and finish it with some scallions and a drizzle of Sriracha.  This is truly a delicious meal! 

Now my husband LOVES sunny side up eggs.  Me? not so much so I would opt for scrambled.  But however you enjoy your eggs it's work with this dish.  Even hard boiled cut into slices would work.  This is all about the combination of flavors and the extra protein you get in every bite.  This is a breakfast winner you'll want to have in your back pocket to up the anti on a quick meal.

Enjoy!

What Ingredients do I need?

• avocado - choose a ripe one

• egg

• sourdough bread

• garlic powder

• black pepper

• Sriracha

• scallions (green onions)

Substitutions and Variations

• Bread:  Use multigrain or country Italian.  Just make sure the bread is large enough to hold the egg.

• Eggs:  Try scrambled or over easy eggs.  Even hard boiled (sliced) will work.

• Garnish:  Try your favorite hot sauce on top such as harissa, Cholula, or a little Calabrian Chili sauce.

• Add other seasonings:  Skip the hot sauce and sprinkle on a dash of everything bagel seasoning, za'atar, or even herbes de Provence. 

Kitchen Tips and Notes

• Bread: Choose a thick bread that will hold up to toppings. Try a  multigrain or whole-wheat bread which will add an additional layer of flavor along with fiber to your avocado toast.

• Avocado:  Use a ripe avocado, one that gives to slight pressure but doesn't feel mushy. Some small blemishes in the flesh are OK; just remove them before mashing.

• Saving leftover avocado:  You’ll only need 1/4 of an avocado for this recipe, so you’ll need to save the rest. The best way to do this is to leave as much of the remaining avocado intact as possible. That means leaving the skin and pit attached to the remaining piece of avocado before covering it with plastic wrap and refrigerating. Make sure the plastic wrap is directly touching the flesh to prevent exposure to oxygen, and browning.  

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Avocado Egg Toast

1 serving


¼ avocado
¼ teaspoon ground pepper
⅛ teaspoon garlic powder
1 slice sourdough bread, toasted
1 large egg, fried sunny side up
drizzle of Sriracha
1 tablespoon scallion, sliced

Halve an avocado. Cut the one half of the avocado in half lengthwise and remove the peel, placing the flesh in a small bowl. Add in the pepper and garlic powder and mash the avocado and mix with the seasonings.

Add nonstick cooking spray or extra-virgin olive oil to a small nonstick pan. Heat over medium low heat. Once the pan is hot, crack the egg and add it to the skillet. Cook, undisturbed, until the whites are set and the edges are crispy, about 3 minutes. Once it’s ready, move the skillet off the heat.

Place the avocado mash onto the toast, top with the egg, and garnish with the Sriracha and scallion. Serve.

Chai Banana Bread

Ramp up your classic banana bread with the warming flavors of chai.  It will leave you with all the comfort feels.

 

Chai Banana Bread

I think everyone mastered the art of baking "banana bread" during the pandemic don't you?  Well banana bread is a classic for a reason, it's so darn good!  Let's take that basic bread and move it up a notch by adding some chai spice to the mix.  I love a good chai latte.  The flavors of ginger, cinnamon, cardamom, cloves, black pepper, just create the most magical spiced tea.  This spice blend is also wonderful in baked goods and is the perfect addition to banana bread.

This is a one bowl recipe and you don't need a mixer!  I just love that.  We always have overripe bananas left over from the week and they are perfect for banana bread, or muffins.  This is such an easy recipe that can be thrown together quickly with items from your pantry.  The baking time is a little long for such a dense quickbread so I would suggest making this on the weekend.  That way you can plan the baking time and will have this heavenly, incredibly delicious Chai Banana Bread all week long.  Perfect for breakfast, snacking, dessert, or with a cup of coffee or tea.

Enjoy!

What Ingredients do I need?

• eggs 

• medium ripe bananas

• canola oil

• milk

• all purpose flour

• baking powder

• salt

• light brown sugar or sugar substitute

• chai spice blend (I use this one)

• walnuts

Substitutions and Variations

• Flour - want a healthy bread with a more nutty flavor? use 1 cup of white whole wheat flour and 1 cup all purpose flour

• Sugar - you can use regular granulated white sugar if you choose, or even dark brown sugar for a deeper molasses flavor

• Sugar substitute - Use a substitute that is good for baking.  I like King Arthur  Baking Sugar Alternative for white sugars, and Splenda Magic Baker Brown Zero Calorie Sweetener for my brown sugars

• Nuts - Leave them out if you prefer or swap them for hazelnuts or pecans

• Add Ins - Along with the Chai Spice try adding in mini chocolate chips, shredded coconut, or chopped fruit like pears or plums.  

Kitchen Tips and Notes

• Long Baking time - you will need 50 - 60 minutes of baking time and about 30 prep time, so plan ahead.

• Chai Spice Blend sources:  
• Spice House Chai Spices - I use this one and it has a hint of vanilla in it.
• Amazon - Watkins Chai Powder - This does have a trace of tea in it and no vanilla.  If you want a vanilla hint add some to the muffin batter along with this spice.
• Amazon - Spicewalla Chai Masala - This Blend does not have any tea in it, nor does it have vanilla.  If you want a vanilla hint add some to the muffin batter along with this spice.
• Morton & Bassett Chai Spice - most major grocery stores carry this brand.  This does not contain vanilla.  If you want a vanilla hint add some to the  batter along with this spice.

• Do not overmix your batter - this will cause a dense tough product and no one wants that in a banana bread!  Just gently (Not vigorously ) mix until everything is just combined. A few streaks of flour is ok.  

More Banana Bread Recipes

• Chocolate Chip Ricotta Banana Bread

• Blueberry Coconut Banana Bread

• Brown Sugar Sour Cream Banana Bread

• Cinnamon Streusel Banana Bread

• Nutella Swirl Banana Bread

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Chai Banana Bread

yield: 1 loaf

2 eggs beaten
2 medium ripe bananas, mashed
1/4 cup canola oil
1/3 cup milk
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup light brown sugar
1 Tablespoon chai spice blend (I use this one)
1/3 cup chopped walnuts

Heat oven to 350 degrees F.  Spray a 9 inch loaf pan with non-stick cooking spray and set aside.

In a large bowl add the eggs and bananas, mashing and combining together.  Add in the milk and oil and stir to combine.  Add in the flour, baking powder, salt, brown sugar, and chai spice blend.  Mix just until combined. (Do not overmix).  Fold in the chopped walnuts.

Pour batter in the prepared pan spreading evenly.  Bake 50-60 minutes , or until golden brown and a toothpick comes out clean when tested in the center.  (cover the top of the bread if it starts to become too brown toward the end of baking)  Remove from the oven and cool in the pan for 15 minutes and then invert and remove from the pan.  Place on a wire rack to cool completely.  Slice and serve.