Chai Spiced Apple Oatmeal Muffins

Chai Spiced Apple Oatmeal Muffins

If you’ve been following this blog, you know that I love to bake muffins*. I also love to bake with apples. As much as I enjoy baking my favourite apple muffins, sometimes I want to make something healthier. I was looking for a healthy muffin recipe to make for my son to put in his lunch box. I baked a batch of these Chai Spiced Apple Muffins, and he loved them. Anything that is healthy and tastes great is going to be a hit with kids and adults alike. These muffins totally passed the kid test. I really like them, too.

Chai Spiced Apple Oatmeal Muffins

Chai Spiced Apple Oatmeal Muffins

Full of delicious chai seasonings and sweet diced apple, these muffins are so satisfying. They’re made with oats and whole wheat flour, so they’re pretty healthy. They may not have any sugar, but the muffins get just the right amount of sweetness from the apples, unsweetened applesauce, and a little maple syrup. The maple and cinnamon flavoured glaze drizzled on top of the muffins adds more sweetness. If you would rather not do the glaze, you could add a sweet crunch to the top of the muffins by sprinkling coarse sugar on top before baking. I suppose the muffins would be even healthier without any topping, but I really love the glaze and highly recommend it.

Whether you’re trying to eat healthier for the new year, or you simply enjoy trying new recipes, I hope you’ll bake a batch of these delicious muffins. They’re so good!

Chai Spiced Apple Oatmeal Muffins

Enjoy the recipe…

Chai Spiced Apple Oatmeal Muffins

  • Servings: 12 muffins
  • Print

Full of delicious chai seasonings and sweet diced apple, these muffins are so satisfying. They're made with oats and whole wheat flour, so they're pretty healthy. They may not have any sugar, but the muffins get just the right amount of sweetness from the apples, unsweetened applesauce, and a little maple syrup. The maple and cinnamon flavoured glaze drizzled on top of the muffins adds more sweetness.

This recipe was adapted from Ambitious Kitchen.

Ingredients

  • 1 3/4 cups whole wheat pastry flour or white whole wheat flour
  • 1/2 cup old-fashioned/ rolled oats
  • 1 teaspoon baking soda/ bi-carb soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves or allspice
  • 1 cup/ 250g unsweetened applesauce
  • 1/3 cup pure maple syrup
  • 1 large egg, at room temperature
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1/4 cup/ 4 tablespoons/ 60g unsalted butter, melted and slightly cooled
  • 1 medium apple, peeled, cored, and diced (about 1 cup diced apple)
  • For the glaze:
  • 1/3 cup powdered sugar/ soft icing mixture
  • 1/2 teaspoon vanilla extract or vanilla bean paste
  • 2-3 teaspoons milk
  • 1 teaspoon maple syrup
  • A dash of cinnamon and/ or cardamom
  • Alternative to glaze:
  • Sprinkle coarse sugar on top of muffins before baking, for a sweet crunch

Directions

  1. Preheat oven to 350F/ 180C. Oil a 12-cup muffin pan with non-stick cooking spray or line with muffin liners/ pattypans. If you line with muffin liners, make sure to spray the inside of the liners with non-stick cooking spray, because these are low fat muffins and they will stick to the pan if the liners are not oiled.
  2. In a large bowl, whisk together flour, oats, baking soda/ bi-carb soda, salt, and spices. Set aside.
  3. In a separate large bowl, add applesauce, maple syrup, egg, milk, and vanilla. Whisk until combined well.
  4. Add dry ingredients to wet ingredients. Mix gently until just combined. Stir in melted and cooled butter. Gently fold in the diced apple.
  5. Divide batter evenly among the 12 muffin cups, filling each cup about 3/4 of the way full. If using coarse sugar topping, sprinkle on top of each muffin cup.
  6. Bake muffins for 23-28 minutes or until tester comes out clean or with just a few crumbs attached. Transfer muffins to a wire rack to cool for 5 minutes. Remove muffins from pan and transfer to wire rack to cool completely.
  7. Once muffins are cooling, make the glaze by whisking together the powdered sugar/ soft icing mixture, vanilla, milk, maple syrup, and cinnamon and/ or cardamom. If necessary, add in a little bit more milk. The consistency of the glaze should be thick yet pourable. Drizzle glaze evenly over cooled muffins.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2019 for a delicious moment.

Chai Spiced Apple Oatmeal Muffins

 

*Here are a few more of my muffin recipes…

Apple Cinnamon Muffins with Streusel Topping

Blueberry Lemon Sour Cream Muffins

Banana Coconut Chocolate Chip Muffins

Jalapeno Cornbread Muffins

 

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Peach Crumb Bars

Now that peaches are in season, I just had to bake a batch of these peach crumb bars. They’re full of wonderful fresh peaches. The sweet yet tart fruit filling and the buttery crumb are complimented perfectly by a simple drizzle of glaze across the top. They’re absolutely delicious!

Peach Crumb Bars

Just as with another favourite recipe, blueberry chocolate chip crumb bars, these peach crumb bars are made using a simple crust that is also used for the crumble topping. Using plenty of fresh peaches lets this gorgeous summer fruit shine. You can easily substitute any stone fruit or berry for peaches, in this recipe, if you like. These peach crumb bars are wonderful with a cup of coffee. Serve them with a scoop of vanilla ice cream, as I did last night after a family dinner, for an extra special treat.

Peach Crumb Bars

Enjoy the recipe…

Peach Crumb Bars

The sweet yet tart fruit filling and the buttery crumb base and topping and complimented beautifully by a drizzle of glaze across the top of these peach crumb bars. They're absolutely delicious!

This recipe was adapted slightly from Saving Room for Dessert.

Ingredients

For the crust:

  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3 cups unbleached all-purpose flour
  • 1 cup/ 225g butter, cold, cut into small cubes
  • 1 large egg, lightly beaten

For the peach layer:

  • 4 cups fresh yellow peaches, peeled and diced 1/4″ square (6-8 large peaches or 10-11 small peaches)
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch/ cornflour
  • 1 teaspoon fresh lemon juice

For the icing:

  • 1 cup powdered sugar/ soft icing mixture
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon milk (use more or less for desired consistency)

Directions

  1. Preheat oven to 350F/ 180C if using a glass pan, or 375F/ 190C for a metal pan.  Lightly grease or spray a 13×9-inch baking pan and set aside (I like to use Pyrex).

For the crust:

  1. In a large mixing bowl, whisk together 1 cup of sugar, 3 cups flour, baking powder, salt, and cinnamon.  Using a pastry cutter or two table knives, blend in the butter until the mixture resembles coarse sand.  Add the lightly beaten egg and mix together thoroughly.  Press 2/3 of the dough into the prepared pan, using the back of a large spoon (like a table spoon), until a smooth base is formed.

For the peach mixture:

  1. In a large mixing bowl, whisk together the sugar, cornstarch/ cornflour, and lemon juice.  Add the diced peaches and stir gently to combine.  Pour the peach mixture over the crust and spread evenly.
  2. Crumble the remaining dough over the peach layer.
  3. If using a glass pan, bake at 350F/ 180C degrees for 50-55 minutes or until lightly browned.  If using a metal pan, bake at 375F/ 190C degrees for 40-45 minutes.  Cool completely in the pan on a cooling rack, loosely covered with a clean tea towel. Then chill bars for at least one hour before cutting.
  4. For the icing, whisk together the powdered sugar, vanilla extract, and milk.  Drizzle across the top of the bars, using a small spoon, about 10-15 minutes before serving.
  5. Store bars in an airtight container in the refrigerator. They will stay fresh for about 3 days.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2018 for a delicious moment.

Blueberry Lemon Sour Cream Muffins

Blueberry Lemon Sour Cream Muffins

 

Today, I’m sharing one of my all-time favourite muffin recipes with you. Who doesn’t love fresh blueberry muffins? They are such a classic, right? I absolutely LOVE this Blueberry Lemon Sour Cream Muffin recipe! These muffins are bursting with berry flavour.

 

Blueberry Lemon Sour Cream Muffins

 

A hint of lemon brings out the fruitiness of the blueberries, while sour cream creates a lovely crumb in these delicious muffins. They are super soft inside, with a little crunch on top, provided by a sprinkle of coarse sugar. I just love the little bit of crunchy sweetness the sugar topping gives these muffins.

 

Blueberry Lemon Sour Cream Muffins

 

Blueberry Lemon Sour Cream Muffins

 

Trust me, these muffins need to be in your baking repertoire. They’re fabulous! Honestly, they’re better than just about any muffin I have ever had at cafes. Seriously, they’re that good.

 

Blueberry Lemon Sour Cream Muffins

 

Enjoy the recipe…

Blueberry Lemon Sour Cream Muffins

  • Servings: 12 muffins
  • Print

These muffins are bursting with berry flavour. A hint of lemon brings out the fruitiness of the blueberries, while sour cream creates a lovely crumb in these delicious muffins. They are super soft inside, with a little crunch on top, provided by a sprinkle of coarse sugar.

Ingredients

Topping: (optional)

  • coarse sugar, to taste (approx. 2 Tbsp)

Muffins:

  • 1 1/2 cups all-purpose flour
  • 1 Tbsp all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda/ bi-carb soda
  • 1/2 tsp salt
  • 1 large egg
  • 3/4 cup sugar
  • 1 Tbsp unsalted butter, melted and slightly cooled
  • 1 cup/ 230g low fat sour cream (full fat sour cream makes the muffins too dense); you may substitute buttermilk or plain yogurt for sour cream, if desired
  • 1 tsp pure vanilla extract
  • 3/4 tsp finely grated lemon zest
  • 1 1/ 4 cups fresh or frozen blueberries

Directions

  1. Preheat the oven to 375F/ 190C/ 180C fan-forced.
  2. Butter a 12-cup muffin pan, or line with muffin cups/ pattypans.
  3. In a medium bowl, whisk 1 1/2 cups of flour with the baking powder, baking soda/ bi-carb soda, and salt.
  4. In a large bowl, using a handheld mixer or stand mixer, beat the egg at low-medium speed until frothy. Add the sugar and melted butter, and cream them together until pale yellow, about 30 seconds to 1 minute. Add the sour cream, vanilla, and lemon zest and mix until blended.
  5. Add the dry ingredients and mix at low speed (mark 1) until just blended. Then turn up the mixer speed (to mark 2) and mix for about 20 seconds, until batter looks a bit fluffier.
  6. In a bowl, gently toss the blueberries with the remaining 1 tablespoon of flour. Using a rubber spatula, very gently fold the blueberries into the batter. (If you stir too much, then too much blueberry juice will colour the batter, which may give the muffins a slight greenish hue, once baked.)
  7. Fill the muffin cups 3/ 4 full of batter and sprinkle with coarse sugar. Bake for 25 minutes (15-20 min fan-forced), or until a cake tester inserted in the center of a muffin comes out clean. Remove the muffins from the pan and let cool on a rack.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2018 for a delicious moment.

 

 

Apple Cinnamon Oatmeal Cookies

Apple Cinnamon Oatmeal Cookies

Is there anything that apples cannot do? The humble apple is such a versatile, delicious fruit in baked goods. I love apple in pies, muffins, cakes, fritters, danishes–pretty much anything you can think of. When I saw this recipe for Apple Cinnamon Oatmeal Cookies, I knew I had to make them.

Apple Cinnamon Oatmeal Cookies

The chewy center and crisp edges of oatmeal cookies pair perfectly with the tender sweetness of tiny chunks of apple in these marvelous cookies. A little spice, vanilla, and brown sugar, not to mention the magic of butter, combine to create a delectable treat. A sweet-and-spiced glaze is drizzled on top for even more deliciousness. I’ve got to tell you, these are some of the best cookies I’ve ever had. I can’t wait to bake another batch. My little boy enjoyed helping me make these cookies, as well. It’s a really quick and easy recipe, which makes it great for doing with kids.

Apple Cinnamon Oatmeal Cookies

You probably already have the ingredients in your kitchen, to make these cookies, other than one large apple. I’ve made a few slight changes to the original recipe, to suit my tastes, and to use spices which are readily available in Australia. (Apple pie spice is not something I’ve seen here, but it is very easy to create a similar flavour, as you can see in the recipe below.) Feel free to add a handful of chopped nuts or sultanas, if you like, or to play a bit with the spices. I flavoured the glaze with vanilla and cinnamon, but you could simplify it and just use milk and powdered/ confectioner’s sugar, if you want.

These Apple Cinnamon Oatmeal Cookies are wonderful. They’re the perfect treat for autumn, or any time of year.

Enjoy…

Apple Cinnamon Oatmeal Cookies

  • Servings: 20 cookies
  • Print

The chewy center and crisp edges of oatmeal cookies pair perfectly with the tender sweetness of tiny chunks of apple in these marvelous cookies. A little spice, vanilla, and brown sugar, not to mention the magic of butter, combine to create a delectable treat. A sweet-and-spiced glaze is drizzled on top for even more deliciousness.

This recipe was adapted slightly from Sally’s Baking Addiction.

Ingredients

Cookies:

  • 2 cups (170g) old-fashioned whole rolled oats
  • 1 cup (125g) all-purpose flour
  • 1/2 teaspoon baking soda/ bi-carb soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon apple pie spice (or an extra tsp cinnamon, or a dash of cardamom and a dash of Allspice)
  • 1/4 cup (60g) unsalted butter, melted and slightly cooled (it needs to be warm—not hot or cold, for the cookie texture to turn out right)
  • 1/2 cup (90g) unsweetened applesauce
  • 3/4 cup (150g) gently packed dark or light brown sugar
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup finely diced apple (about 1/2 of a large apple)

Icing:

  • ¾ cup powdered/ confectioners’ sugar
  • 1 tsp pure vanilla extract or pure maple syrup
  • 1 Tbsp milk
  • A dash of cinnamon

Directions

  1. Preheat oven to 350°F/ 180°C. Line two large baking trays with parchment/ baking paper or silicone baking mats. Set aside.
  2. Whisk together the oats, flour, baking soda, salt, cinnamon, and apple pie spice (or other spices) in a large bowl.
  3. In another bowl, whisk the melted warm butter, applesauce, brown sugar, and white sugar together until combined. Then whisk in the vanilla and egg. Pour the wet ingredients into the dry ingredients and whisk until just combined. Fold in the diced apple. The cookie dough will be thick and sticky. (If the dough looks runny, at this stage, you should to chill it for 1-2 hours, to firm up.)
  4. Using a large spoon or table spoon, scoop cookie dough and form into balls (about 2 Tbsp of dough each). Place them about 3 inches apart on the baking trays. Slightly flatten the balls out with the back of the spoon, because the cookies won’t spread much.
  5. Bake cookies for 14-15 minutes or until lightly browned and set on the edges. Remove trays from the oven and allow to cool on cooling racks for 10 minutes before icing the cookies. Keep the cookies on the trays.
  6. Make the icing: Whisk the icing ingredients together in a medium bowl or small measuring cup.
  7. Drizzle icing over cookies, using a small spoon.
  8. Cool finished cookies on trays, then store them in tightly-lidded containers. If you put them away too soon, while still warm, they will soften up too much, and the edges won’t be nice and crunchy.

Recipe Notes:

  1. Make sure you are using a thick applesauce. Anything too liquid-y could cause excess spreading. Unsweetened applesauce really is best for the recipe, to keep the apple flavour from being overwhelmed by too much sugar.
  2. Iced cookies stay fresh covered in the refrigerator for up to 1 week.
  3. The cookie dough can be made and chilled in the refrigerator for up to 3 days before baking the cookies. Allow dough to come to room temperature, then continue with the recipe at step 4.
  4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2018 for a delicious moment.

S’mores Brownies

S'mores Brownies

I know what you’re probably thinking… Yet another s’mores recipe? Oh, please. Or maybe Yes, please!!! I guess it depends on how much you love s’mores and all things s’mores-related. I fall into the Yes, please!!! camp, as you can see by my S’mores Pinterest board. Give me all the s’mores recipes! But, honestly, actual s’mores are not always easy to make, right? I mean, to make them, you pretty much have to have a campfire, or at least a fire bowl. That’s simply not practical, most of the time. Personally, I’d rather be able to whip up something like s’mores any time I like.

So I did. I made these unbelievably delicious s’mores brownies.

S'mores Brownies

When I was daydreaming about my perfect s’mores-inspired recipe, I knew I wanted to start with major chocolate goodness. Brownies! Obviously a good choice. Then I began to envision how to turn brownies into s’mores brownies…

S'mores Brownies

I decided to start with Alice Medrich’s cocoa brownie recipe. It’s a perfect brownie recipe. Then… add big chunks of dark chocolate, stir in crushed graham crackers (for those of us in Australia, Arnott’s Granita biscuits are a good substitute)… Once the brownies are baked, top with marshmallows and even more dark chocolate chunks, then broil/ grill to toast the marshmallows and melt the chocolate… Then sprinkle more graham cracker crumbs on top…. Yes. Now we’re in s’mores heaven!

S'mores Brownies

S'mores Brownies

These s’mores brownies are so rich and chocolatey, and the gooey, sweet marshmallows on top are amazing! I like to serve these brownies sprinkled with extra crushed graham crackers, because it looks pretty. They would also be wonderful served with a scoop of vanilla ice cream, if you want to be even more decadent. Of course, you could just stand in the kitchen with your glass of milk or cup of coffee and eat them at the counter. No judgement here. In any case, these brownies are fabulous!

S'mores Brownies

Enjoy the recipe… (and make sure to share these brownies, because everyone you know is going to love them).

S'mores Brownies

These s'mores brownies are so rich and chocolatey, and the gooey, sweet marshmallows on top are amazing!

This recipe is based on Alice Medrich’s Best Cocoa Brownies, with several changes made, to give them a s’mores twist.

Ingredients

  • 10 Tbsp/ 1 1/4 sticks/ 140 grams unsalted butter
  • 1 ¼ cups/ 250 grams sugar
  • ¾ cup plus 2 tablespoons/ 80 grams unsweetened cocoa powder (natural or Dutch-process)
  • ¼ tsp kosher salt
  • ½ tsp pure vanilla extract
  • 2 large cold eggs
  • ½ cup/ 65 grams all-purpose flour (unsifted, measured by stirring briefly, spooning into the measuring cup until it’s heaped above the rim, then levelling it with a straight-edged knife or spatula)
  • 16-25 marshmallows
  • 5 oz/ 100g dark chocolate (70% cocoa is best), broken or roughly chopped into rather large chunks
  • 3-4 graham crackers (in America) or Granita biscuits (in Australia)
  • 1 Tbsp light brown sugar

Directions

  1. Position a rack in the lower third of the oven. Then preheat the oven to 325F/ 160C.
  2. Line the bottom and sides of an 8-inch square baking pan with parchment paper/ baking paper or foil, leaving an overhang on two opposite sides, to make it easy to lift brownies out of the pan.
  3. Place graham crackers or biscuits in a large Ziplock bag and seal bag. Lay bag flat on kitchen counter. Using a rolling pin, smash the biscuits until they are crushed to crumbs. Then roll until the crumbs are quite fine. (You may, instead, use a food processor for this step. I hate cleaning mine, so I use this method.) Add the brown sugar to the crumbs. Re-seal the bag and shake vigorously for several seconds to blend the sugar into the crumbs.
  4. Combine butter, sugar, cocoa, and salt in a medium heatproof bowl (like Pyrex) and set the bowl in a medium saucepan of barely simmering water. Stir almost constantly until the butter is melted and the mixture is hot but not burning. (It will look like wet dark brown sand. Don’t worry, it will smooth out later.) Remove the bowl from the saucepan. Set aside briefly until the mixture is only warm, not hot.
  5. Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon. Gently stir in 2 Tbsp of the graham cracker/ Granita biscuit crumbs. Very gently fold in 2/3 of the chocolate chunks.
  6. Spread brownie batter evenly in the lined pan. Smooth the top with a rubber spatula.
  7. Bake until a toothpick placed into the center comes out nearly clean, about 20 to 25 minutes. Allow brownies to cool almost completely on a rack, draped with a clean tea towel.
  8. Place marshmallows on top of the batter, leaving a small space around each one. They will spread and fill in the spaces, when warmed. Place the remaining 1/3 of chocolate chunks on top of the marshmallows. Meanwhile, place an oven rack about 6 inches below the top of the oven and preheat the broiler/ grill of the oven.
  9. Place brownie pan under broiler/ grill for 2-3 minutes, until marshmallows are golden brown. Make sure the paper liner does not get close to the heating element at the top of the oven, to prevent it from burning. Take brownies out of the oven promptly, when you see that the marshmallows have reached the desired golden hue. You must keep an eye on them. They will melt and spread and then turn brown quite quickly.
  10. Once brownies are out of the oven, sprinkle 1-2 Tbsp of the graham cracker/ Granita biscuit crumbs on top of the marshmallows.
  11. Allow brownies to cool completely on a rack, draped, again with the clean tea towel.
  12. Lifting up the ends of the parchment/ baking paper or foil liner, transfer the brownies to a large cutting board. Cut into 16 medium or 25 small squares.
  13. Store brownies in a tightly sealed container for up to 3 days. They probably won’t last that long, though, since everyone will want to devour them immediately.
  14. If you like, serve brownies with extra graham cracker/ Granita biscuit crumbs sprinkled on top and on each plate. They would also be fabulous served with a scoop of vanilla ice cream.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2018 for a delicious moment.