Best 7 Chunky Apple Molasses Muffins Recipes

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Indulge in the delightful symphony of flavors with our chunky apple molasses muffins, a culinary masterpiece that tantalizes taste buds with every bite. These muffins boast a symphony of textures, with tender crumb yielding to the burst of juicy apple chunks, all enveloped in a warm embrace of molasses-infused sweetness. But our journey doesn't end there - discover a treasure trove of muffin recipes, each a unique expression of flavors and textures, promising an extraordinary baking adventure.

From the classic blueberry muffins bursting with juicy blueberries, to the nutty goodness of banana nut muffins, each recipe is carefully crafted to deliver a perfect balance of flavors and textures. Chocolate lovers will delight in the rich indulgence of our chocolate chip muffins, while those seeking a zesty kick can revel in the tangy delight of our lemon poppy seed muffins. And for a taste of autumn's bounty, our pumpkin muffins, brimming with warm spices and the essence of fall, will transport you to a cozy haven of flavors. Whichever muffin you choose, prepare to embark on a culinary expedition that will leave you craving more.

Let's cook with our recipes!

CHUNKY APPLE MOLASSES MUFFINS



Chunky Apple Molasses Muffins image

The aroma in your kitchen alone makes these delicious muffins worthwhile. Enjoy them with a cup of your favorite coffee or tea.

Provided by Daily Inspiration S

Categories     Muffins

Time 35m

Number Of Ingredients 10

2 c all-purpose flour
1/4 c sugar
1 Tbsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1 apple, peeled, cored and finely chopped
1/2 c milk
1/4 c molasses
1/4 c vegetable oil (can sub applesauce if you prefer)
1 egg

Steps:

  • 1. Heat oven to 450 degrees F. Lightly grease 8 three-inch muffin pan cups.
  • 2. In a large bowl combine flour, sugar, baking powder, cinnamon and salt. Add apple and stir to distribute evenly.
  • 3. In a small bowl, beat together milk, molasses, oil and egg. Stir into dry ingredients and mix just until blended. Fill muffin pan cups with batter. Bake 5 minutes and immediately reduce heat to 350 degrees. Bake 12 to 15 minutes longer or until center of muffins spring back when gently pressed. Cool in pan 5 minutes. Remove muffins from pan; cool slightly. Serve warm.

CHUNKY APPLE MUFFINS



Chunky Apple Muffins image

A can't-resist breakfast treat combines autumn's flavors: cinnamon, toasted nuts, and tart Granny Smith apples.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 12

Number Of Ingredients 11

Vegetable cooking spray
1 medium Granny Smith apple, peeled, cored, and quartered
1 cup sugar
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon plus 2 pinches salt
1/2 teaspoon ground cinnamon
1/4 cup chopped walnuts, toasted (omit if serving to children under 4)
2 large eggs
1 cup buttermilk, room temperature
1/2 cup (1 stick) unsalted butter, melted

Steps:

  • Preheat oven to 400 degrees. Spray a 12-cup standard muffin tin with cooking spray; set aside. Cut 3 apple quarters into 1/4-inch dice; cut remaining apple quarter into 12 thin slices for garnish.
  • Whisk together sugar, flour, baking soda, salt, and cinnamon in a medium bowl. Add diced apple and walnuts, if using; toss to coat. Whisk together eggs, buttermilk, and butter in a small bowl. Gently fold buttermilk mixture into flour mixture until just combined; do not overmix. Divide batter among muffin cups, filling each about three-quarters full. Top each with an apple slice. Bake until muffins are brown around edges and spring back when touched, 16 to 18 minutes. Let muffins cool slightly, about 5 minutes, before turning out of tin onto a wire rack. Serve warm or at room temperature.

OLD-FASHIONED MOLASSES MUFFINS



Old-Fashioned Molasses Muffins image

The spicy aroma of these muffins in the oven is truly mouthwatering! I've fixed batches for Christmas breakfast...frozen more to snack on later...and sent plenty to school with our youngsters.

Provided by Taste of Home

Time 30m

Yield 9 muffins.

Number Of Ingredients 9

1-1/4 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon each ground ginger, cinnamon and nutmeg
1/4 teaspoon salt
1 egg
1/2 cup water
1/4 cup vegetable oil
1/4 cup molasses

Steps:

  • In a large bowl, combine the dry ingredients. In another bowl, beat egg, water, oil and molasses. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until muffins test done. Cool in pan for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 172 calories, Fat 7g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 146mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.

CHUNKY APPLE MUFFINS



Chunky Apple Muffins image

These muffins are chock full of apples, nuts and raisins, and is my all time favorite muffin recipe. I think it came from a Gourmet magazine about 12 years ago.

Provided by Geema

Categories     Quick Breads

Time 1h5m

Yield 24 muffins

Number Of Ingredients 11

4 cups peeled granny smith apples, ¼ inch dice (1 ½ lbs)
1 cup sugar
2 large eggs, beaten lightly
1/2 cup canola oil
2 teaspoons vanilla
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 cup raisins
1 cup chopped walnuts

Steps:

  • In a large bowl toss together the apples and the sugar.
  • In a small bowl whisk together the eggs, the oil, and the vanilla.
  • In a third bowl stir together well with a fork the flour, the baking soda, the cinnamon and salt.
  • Stir the egg mixture into the apple mixture; add the flour andd stir the batter until just combined.
  • Batter will be stiff.
  • Stir in raisins and walnuts.
  • Divide the batter between 16 greased muffin tins.
  • Bake in a preheated 325 oven for 25-30 minutes.
  • These are best eaten right from the oven, but you can enjoy them a day later too.

MONSTER MOLASSES MUFFINS



Monster Molasses Muffins image

Holy healthy muffin, Batman! These muffins are chock full o' the good stuff! Another plus- other flours, nuts, granolas, seeds, and fruits may be substituted as desired. Recipe is from the La Leache League International cookbook "Whole Foods for the Whole Family" and credited to Suellen Slater of Westboro, Massachusetts.

Provided by Roosie

Categories     Quick Breads

Time 28m

Yield 24 muffins

Number Of Ingredients 15

1 cup rolled oats
3/4 cup sunflower seeds
1 cup wheat germ
1/2 cup soy flour
1 cup whole wheat flour
1/2 cup powdered milk
1/2 cup sesame seeds, ground
1 teaspoon salt
2 1/2 teaspoons baking powder
1/2 cup oil
1 cup molasses
1 1/2 cups milk
2 eggs
2 tablespoons nutritional yeast (optional)
1/2 cup raisins (optional)

Steps:

  • Preheat oven to 375°F.
  • Mix together dry ingredients- oats, sunflower seeds, wheat germ, soy flour, flour, milk powder, ground sesame seeds, salt, baking powder.
  • Mix together wet ingredients- oil, molasses, milk, eggs.
  • Stir the wet and dry ingredients together until just moistened.
  • Bake for about 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Nutrition Facts : Calories 208, Fat 11.1, SaturatedFat 2.1, Cholesterol 22.4, Sodium 164.8, Carbohydrate 22.8, Fiber 2.4, Sugar 9, Protein 6.3

GINGER MOLASSES MUFFINS



Ginger Molasses Muffins image

A closely related muffin that resembles the bran muffin with a subtle taste of ginger to spice up things a little bit more than usual. A very good muffin for those early morning coffee breaks or for breakfast on the go when you are in a hurry.

Provided by Slocan cook

Categories     Breakfast

Time 35m

Yield 12 muffins, 24 serving(s)

Number Of Ingredients 10

1 1/2 cups unbleached all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
2 eggs (free range)
1/4 cup canola oil
1/2 cup molasses
3/4 cup milk
2 tablespoons fresh ginger or 1 1/2 teaspoons dried ginger

Steps:

  • Grease a 12 cup muffin pan and set aside. Preheat oven to 350 degrees.
  • Combine all of the dry ingredients in a medium size mixing bowl and set aside.
  • Beat eggs, oil, molasses and milk in a large mixing bowl with an electric hand mixer on slow speed.
  • Pour the dry ingredients into the wet and combine well until glossy and smooth.
  • Add the ginger and just stir until incorporated into the batter.
  • Pour batter evenly into greased muffin cups and fill 2/3 full.
  • Bake for 20 minutes or until nicely browned.
  • Remove from oven and set aside for 10 minutes before removing from container. Let cool on wire rack.
  • Enjoy with a spot of butter on the side.

Nutrition Facts : Calories 104.7, Fat 3, SaturatedFat 0.5, Cholesterol 16.6, Sodium 76.1, Carbohydrate 18.1, Fiber 0.3, Sugar 10.2, Protein 1.6

CHUNKY APPLE MOLASSES MUFFINS



Chunky Apple Molasses Muffins image

From "Grandma's Home Cooking" booklet - a favorite of the Washington Apple Commission. I love molasses in baked breads and cookies and the addition of the apple really sounds wonderful.

Provided by DailyInspiration

Categories     Breads

Time 30m

Yield 8 muffins

Number Of Ingredients 10

2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 fuji apple, peeled, cored and finely chopped
1/2 cup milk
1/4 cup molasses
1/4 cup vegetable oil (or could sub applesauce for the oil)
1 egg

Steps:

  • Heat oven to 450 degrees F. Lightly grease eight 3-inch muffin pan cups. In large bowl, combine flour, sugar, baking powder, cinnamon, and salt. Add apple and stir to distribute evenly.
  • In a small bowl, beat together milk, molasses, oil and egg. Stir into dry ingredients and mix just until blended. Fill muffin pan cups with batter. Bake 5 minutes. Reduce heat to 350 degrees. Bake 12 to 15 minutes longer or until centers of muffins spring back when gently pressed. Cool in pan 5 minutes. Remove muffins from pan; cool slightly. Serve warm.

Nutrition Facts : Calories 260.9, Fat 8.3, SaturatedFat 1.5, Cholesterol 25.4, Sodium 230, Carbohydrate 42.5, Fiber 1.6, Sugar 14.6, Protein 4.6

Tips:

  • For the best flavor, use fresh, crisp apples. Granny Smith apples are a good choice because they hold their shape well when baked.
  • If you don't have molasses, you can substitute an equal amount of honey or maple syrup.
  • To make sure the muffins are cooked through, insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done.
  • These muffins are best served warm, but they can also be stored at room temperature for up to 3 days or in the freezer for up to 2 months.

Conclusion:

These chunky apple molasses muffins are a delicious and easy-to-make breakfast or snack. They're packed with flavor from the apples, molasses, and spices. And they're sure to be a hit with everyone who tries them.

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