Apple and Chai Spice Muffins
As soon as summer draws to a close, I can’t wait to start cooking autumn recipes featuring comforting apples and spices. These apple and chai spice muffins are fragrant and simply delicious. They’re perfect as a snack or for breakfast with yoghurt!
- Servings: 12 muffins
- Preparation time: 15 minutes
- Cooking time: 25 minutes
Frequently asked questions
Apples that hold their shape well during cooking include Granny Smith, Honeycrisp, and Cortland varieties.
Ingredients
- 2 eggs
- 1/3 cup (80 ml) vegetable oil
- 1/3 cup (80 ml) plain coconut yoghurt or other dairy-free yoghurt
- 1/2 cup (125 ml) plant milk
- 2/3 cup (160 ml) coconut or brown sugar
- 1 teaspoon (5 ml) vanilla
- 2 cups (500 ml) flour
- 2 teaspoons (10 ml) cinnamon
- 1 teaspoon (5 ml) ground ginger
- 1/2 teaspoon (2.5 ml) ground cardamom
- 1/4 teaspoon (1.25 ml) ground nutmeg
- 1/4 teaspoon (1.25 ml) ground cloves
- 1 1/2 c. teaspoons (7.5 ml) baking powder
- 1/2 teaspoon (2.5 ml) baking soda
- 1/4 teaspoon (1.25 ml) salt
- 2 Cortland apples, diced (and a few thin slices for garnish)
- 1/2 cup (125 ml) coarsely chopped pecans + 1/2 cup (125 ml) for garnish
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Preparation
- Preheat the oven to 177°C and place the rack in the centre. Line a 12-hole muffin tin with silicone or paper cases.
- In a large bowl, whisk together the eggs, olive oil, yoghurt, milk, sugar and vanilla. Add the flour, spices, baking powder, baking soda and salt, whisking until smooth. Gently fold in the apples and pecans.
- Divide the mixture between the cases. Add an extra pecan and one or two apple slices to each muffin, then bake for 25–28 minutes or until a knife inserted into the centre of a muffin comes out clean. Leave to cool for 15 minutes before serving!
