There is definitely a chill settling in, making it the best time to bake up warm Apple Pecan Muffins. These lovely, tender muffins are packed with apple and warm fall spices, making them perfect with your morning tea or coffee.
It’s the grated apple in this recipe that makes them tender and delicious. Shredding the apple allows for even distribution throughout the batter better than chunks and creates a moist and tender muffin. These muffins are also nicely plumped and studded with pecans. There is enough batter to fill the muffin tins very full, so don’t be skimpy. You’ll want to add about a third of a cup of batter to each muffin tin. You can use paper liners or scoop the batter into a generously buttered pan. But know that if using paper liners, you must let the muffins cool completely before removing the liner or the muffin will stick to it. Buttered tins work just as well, and you’ll be able to eat them slightly warm out of the pan.
You’ll want to try these muffins with my Pumpkin Spice Honey Butter for a real treat. It’s a great combination and a blast of fall spice to help keep the chill away. Enjoy!
2mediumgranny smith apples, peeled and gratedabout 2 cups
1/2cupchopped pecansOptional
Instructions
Preheat oven to 400°F and set oven rack to the middle position.
Generously butter 12 non-stick muffin tins or line with paper liners.
In a small bowl combine flour, baking powder, cinnamon, salt, nutmeg and allspice. Set aside.
Melt butter and cream together with both sugars. Whisk in eggs one at a time until incorporated and light in texture. Stir in vanilla.
Add 1/3 of the milk and then 1/3 of the flour mixture whisking to combine. Repeat, alternating the milk and flour. Stir in grated apples and chopped pecans.
Scoop the batter evenly between the prepared muffin tins using approximately 1/3 cup of batter for each. The tins will be quite full.
Bake in preheated oven for 10 minutes at 400°F and then reduce the temperature to 350°F for an additional 8-10 minutes until a toothpick inserted in the center comes out clean.
Remove from oven and allow to cool for at least 10 minutes before removing to a cooling rack.
Notes
-muffins baked with paper liners need to cool completely before trying to peel off the paper and prevent them from sticking to the paper.-the chopped pecans are optional.
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I can’t speak for everyone but quick breads were some of the very first things I ever baked. My earliest memory of this included making blueberry muffins from a mix. Even the blueberries were included in a small tin. Next came a lemon pudding cake, also from a mix but fondly remembered as we often had it when my grandma was visiting. Even though these first memories are baked goods from a mix, they were still the beginning of tasty things to come, like this amazing Spiced Coconut Loaf.
This wonderful loaf is a coconut lover’s dream! It’s tender with a bit of chewiness from the coconut, lightly spiced and topped with a coconut glaze and toasted coconut. It’s one of my favourites!
What is a quick bread?
Quick bread is a very broad term given to any bread that is not leavened with yeast but rather other leavening agents such as baking powder and baking soda. This would include baked items such as cornbread, muffins, soda bread, etc.
They’re generally quick to prepare, require little mixing and can be baked right away. This makes quick breads easy, convenient and versatile. The varieties are endless really and they are such a great way to learn and have fun with baking.
Preheat oven to 350℉, spray a loaf pan with non-stick spray and line with parchment, allowing the ends to overhang the loaf pan slightly.
In a small bowl whisk together first 6 dry ingredients. Set aside.
In a small bowl whisk together coconut cream and sour cream. Set aside.
Using a stand mixer fitted with a paddled attachment or electric mixer beat brown sugar and butter together until smooth and light. Beat in one egg at a time until incorporated.
Beat in a third of the dry ingredients, and then a half of the wet ingredients, alternating thirds of the dry and half of the wet until just combined (do not overmix). Stir in coconut.
Spread evenly into prepared pan and bake for 40-45 minutes or until a toothpick inserted comes out clean.
Cool for 5-10 minutes and then lift out of pan using the overhanging parchment. Peel off parchment and allow to cool completely on a wire rack.
Glaze
In a small bowl whisk together powdered sugar and coconut cream until smooth. Toast almonds in a 350℉ oven for 10-12 minutes.
Drizzle glaze over loaf and garnish with toasted coconut.
Recipe Notes
-If you cannot find coconut cream, you can use full fat coconut milk by chilling the coconut milk to solidify the solids and pouring off a 1/4 of the liquid prior to mixing together. This will make it thicker and creamier. The coconut milk I usually buy is seperated at room temperature so no chilling is required.
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Nancy Silverton’s bran muffins from La Brea Bakery are hailed to be one of the best, and for good reason.The crumb is tender and rather light for a bran muffin, yet they have that familiar fibrous chew. The flavour has a subtle toasted note and a hint of orange.They have minimal refined sugar by using pureed raisins to add natural sweetness and moisture.They are my personal favourite in the bran muffin arena with just a small smear of butter.
I originally stumbled upon these muffins from Alexandra Cooks Nancy Silverton’s Bran Muffins, who slightly adapted the recipe by blending all the raisins, leaving the final texture without whole raisins.It’s also my desired way to eat them even though my recipe reflects the original method. Both ways are delicious and it comes down to personal preference.
I’ve gone on to adapt the recipe slightly further by replacing a small amount of the water with orange juice and I’ve opted for a different mixing method with wonderful results. It’s recommended to use paper liners as they tend to bake up with a nicer domed top if using them. Without the liners, the tops tend to spread just a little more. I also recommend that you weigh your dry ingredients for better results.I have done both, and have found that my weighted measures provide more than my standard scooping with a measuring cup. It does make a difference in this recipe.
If you love muffins, Nacy Silverton’s are a must to make, whether it be the original recipe or my slightly altered version, you won’t be disappointed.Enjoy!
Preheat oven to 350℉ and line 12 muffin cups with paper liners. Spread wheat bran out on a large baking sheet and toast in oven for 6-8 minutes turning once.
While wheat bran is toasting and cooling, cook 1 cup of raisins and 1/2 cup of water in a small saucepan over medium heat until soft and the water has been absorbed, about 10 minutes. Puree raisins until smooth.
In a medium bowl, whisk together wheat bran, flours, baking powder, baking soda and salt. Set aside.
In a large bowl whisk together oil and brown sugar. Add egg and egg white and whisk to combine. Stir in pureed raisins, remaining 3/4 cup water, buttermilk, orange juice and orange zest.
Add dry ingredients and stir just to combine. Stir in 1/2 cup of raisins. Scoop evenly into muffin cups, mounding the batter.
Bake for approximately 20 minutes or until a toothpick inserted comes out clean. Remove and allow to cool for 5-7 minutes before removing muffins from tin to cooling rack.
Recipe Notes
-it is highly recommended to weigh dry ingredients.
-when scooping the batter, the muffin cups will be very full.
-if you don't want whole raisins in the final muffin, cook all the raisins with 3/4 cup of water and blend, continue with recipe adding only 1/2 cup additional water (for 1 1/4 cup total) and omit raisins at the end.
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I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
Okay, I’ll say it….BACK TO SCHOOL is upon us!For some, this will be a welcome event, as everyone falls back into a structured routine.For others, it marks the end of summer, saying goodbye to camping and late night fires. As for me, it’s a reason to bake up wonderfully moist Chocolate Chip Banana Muffins.Perfect to grab and go in the morning on your way out the door, lunch boxes or a mid day snack to get you through the day.
The recipe for Chocolate Chip Banana Muffins makes 14 rather plump muffins.I know, I know, 14 is not the norm as everyone expects to get 12.I’ve considered mucking around with the amounts to bring the volume down, but I ask myself why? They’re perfect the way they are, and frankly, the more muffins the merrier. I know my husband would agree, and you won’t regret having a couple extra tender, chocolaty muffins either.Enjoy!
Recipe source for Chocolate Chip Banana Muffins: Compelled To Cook
Preheat oven to 350℉ and line 14-18 muffin tins with paper cups.
In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, and salt.
In a large bowl, whisk together sugar and oil. Add eggs one at a time, whisking well after each. Peel and mash bananas, add to bowl along with yogurt, orange juice and vanilla. Whisk to combine well, then add flour mixture, whisking until just combined and starting to smooth out. Stir in chocolate chips.
For large muffins, scoop a generous 1/3 cup of batter per muffin tin. For smaller muffins, use a 1/4 cup of batter per muffin tin.
Bake in preheated oven for 18-20 minutes, depending on size. Remove from oven and allow to cool in pan slightly before moving to a cooling rack to cool completely.
Recipe Notes
Will keep for several days at room temperature wrapped individually or in a sealed container. They freeze well wrapped individually and will keep for up to a month.
As much as it pains me to turn my oven on in the summer, giving off unnecessary heat when the goal is to keep the house cool, I just can’t stop baking for months. I ask myself who could? I guess as a food blogger the thought astonishes me and as I write this I’m shaking my head and thinking, “nope, it can’t be done”. Lucky for both you and me that I feel this way, because out of the heat rises the most amazing Chocolate Cherry Loaf.
I’m a big fan of loaves! Not because they’re moist, tender, buttery, filled with nuts or chocolate, it’s because they’re simple, versatile and generally quite easy to prepare. I also like the ability to cut the loaf into thick slices, wrap individually and grab and go right from the freezer. My husband Mark calls them “loafcicles” and sometimes can’t wait long enough to let it thaw completely before munching away. You could say he’s got a bit of a sweet tooth. That makes this Chocolate Cherry Loaf right up his alley. It’s a little indulgent with cream cheese, chunky cherry sauce and chocolate chips, and a small slice is all you need to battle that sweet craving. You’ll find Chocolate Cherry Loaf a yummy change from banana or lemon and worth turning your oven on for. Enjoy!
Combine cherries and sugar in a small sauce pan and heat to a simmer over medium heat. Stir water and cornstarch together in a small bowl and add to cherries, stirring constantly until combine and mixture returns to a full simmer. Remove from heat and allow to cool to slightly warm or room temperature. Continue with recipe as cherries cool.
Preheat oven to 350℉ and prepare a 9"x5"x3"loaf pan by spraying with non stick spray or lightly greasing with butter and lining with parchment that overhangs the long edges.
In a small bowl whisk together flour, baking powder and salt until combined.
Beat together butter, cream cheese and sugar until smooth, scraping the bowl once or twice. Add eggs one at a time, scraping bowl and beating after each until incorporated. Add vanilla and mix to combine. Pour in half the milk and half the flour and beat until just combined. Repeat with remaining milk and flour. Scrape the bowl and add chocolate chips and mix to combine.
Pour half the batter into prepared pan and spread smooth. Top with half the cherry sauce, remaining batter and cherry sauce again on the top. Using a table knife, swirl batter in a figure eight pattern two or three times to create nice swirls of cherry sauce. No need to over swirl.
Bake in preheated oven for 55-65 minutes or until a toothpick inserted in the centre comes out clean. Remove from oven and allow to cool completely in pan prior to lifting out and slicing.
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