I love waking up to delicious homemade breakfasts, especially on the weekends when there is no rush and I have time to set up the table with more eye-appealing foods. Don't you feel a little spark of happiness right when you wake up and suddenly remember that there is some yummy breakfast awaiting you in the kitchen? That nice feeling is, obviously, even better if someone has prepared that said breakfast for you and all you have to do is to sit down, relax and feel like a modern day Marie Antoinette (minus the cut-off head).
These Apple Cinnamon Muffins have been in my 'to do' list for a while and now that the weather is slowly turning more chilly, warm spiced sweets are very on point. I can't resist to these extremely tender muffins paired with my favorite rooibos chai latte. They are very big (small muffins look boring to me, they were born to be BIG and filled with chunks) so I guarantee you'll feel full with one.
I had some pecan nuts leftovers and my sister had the great idea of making a caramelized topping with them, we raised the muffins bar with it!
Muffins like these ones (easy to prepare but very delicious) will brighten up your dullest mornings.
By the way, this is the muffin pan I used so you can make an idea of how big they will come out.
(makes 6 jumbo muffins)
1 cup apple chunks (1 large apple approx.).
2 tbsp freshly squeezed lemon juice.
2 1/2 cups all-purpose flour.
2 tsp baking powder.
1/2 tsp baking soda.
1 free-range egg (or 1 "flax egg", 1 tbsp flax meal plus 3 tbsp water).
1/2 cup plus 2 tbsp organic whole cane sugar.
1 tsp ground cinnamon.
1/3 cup sunflower oil.
1 cup low-fat natural yogurt (or soy yogurt).
3/4 cup pecan nuts, chopped.
2 tbsp pure maple syrup.
Preheat oven to 350ºF (180ºC). Lightly grease your muffin pan with nonstick cooking spray.
Chop pecan nuts, pour maple syrup over them and mix with your own hands...it's gonna get sticky but so worth it!
In a large mixing bowl sift together flour, baking soda and baking powder, mix well.
In a separate bowl beat eat and sugar until fully incorporated and pale. Add in the oil, yogurt and mix again, you should get a soft paste. Remember that when making muffins the batter doesn't necessarily need to be very worked, I always mix on low-medium speed.
Wash, peel and core the apple. Drizzle with lemon juice to keep them from browning.
Cut the apple into small dices and finally stir into the mixture.
Spoon the batter into the muffin tin and sprinkle over the pecan topping.
Bake for 30-35 minutes approximately until golden brown on top.
Let the muffins cool in pan for 5 minutes before removing to a wire rack.