Apple Cinnamon Doughnut Muffins


Last weekend I made my annual journey to St-Joseph-du-Lac, one of the apple picking hot spots in Quebec. The weather was incredible, close to 30 C with the humidity and sunny. Not at all the typical apple picking weather I was expecting. Normally the air up north is cool and crisp at this time of year, instead it was hot and sticky.

There were tons of people out there. We even got stuck in apple picking traffic, who knew there was even such a thing? The traffic was frustrating, but we eventually made it out into the orchard.  We repeated last years taste test, and once again decided the Cortland was the way to go. Cortlands were originally bred from McIntosh, but they are firmer and sweeter. They’ll hold their shape in a pie, but you can also make a sauce out of them.

We got our hands on a good ladder and claimed a Cortland tree, then picked 20 lbs for each of us. Hopefully that’ll be enough for all the things I have planned!

When of my favourite things about apple picking is the cider doughnuts. Unfortunately, this years doughnuts were sub par, too greasy, not enough cinnamon sugar. I left the orchard craving  something more, something better. The solution was to make them myself,  but my deep frying experience has yielded mixed results and I didn’t want another disappointment. Instead I decided to make doughnut muffins with an apple cinnamon filling. The nutmeg in the batter and the cinnamon sugar coating completely satisfied my craving. They really do have the texture of a cake doughnut. The fact that they’re dipped in butter probably helps too.

Though these tasted amazing, I have to say that some of them fell apart when I took then out of muffin tin. I think it was my fault for letting the apple filling spread too much in the muffin, it basically created a complete separation between the layers of batter so the muffin top just came off. If you’re going to fill the muffins like I did make sure to make a little well in the batter for the filling.

Another thing you should know is that they are huge muffins. I adapted this from a Fine Cooking recipe, many of the commenters said they made these in mini muffin tins which I think is a great idea if you’re not using a filling.

Apple Cinnamon Doughnut Muffins

(makes 12 muffins)

Filling

  • 1 tbsp butter
  • 4 apples, peeled cored and diced
  • 3 tbsp sugar
  • 1 tsp cinnamon
  • 2 tbsp lemon juice
  • 1 tsp flour
Doughnut Muffins
  • 3/4 cups unsalted butter, at room temperature
  • 3/4 cups sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 cups flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground nutmeg
  • 1/2 cup whole milk
  • 2 tbsp yogurt
Cinnamon Sugar Coating
  • 1/2 cup unsalted butter, melted
  • 3 tsps cinnamon
  • 1 cup sugar
  1. Make the filling: In a medium saucepan melt the butter over medium heat. Add the apples, sugar, cinnamon, and lemon juice. Cook stirring often until the apples are tender and release their juices. Add the flour and stir until the juices thicken. Take off the heat and set aside.
  2. Preheat the oven to 350 F.
  3. Make the muffin batter: In a large bowl cream the butter and sugar together with an electric mixer. Add the eggs one at a time beating till well combined after each addition. Add the vanilla.
  4. In a separate bowl mix the flour, baking powder, baking soda, salt and nutmeg together. Add the flour into the butter mixture in thirds, alternating with the milk and yogurt (you should start and finish with the flour).
  5. Grease a muffin tin. Scoop half the batter into the muffin tin, make a little well in each muffin and fill each with a tablespoon of the apple filling. Top with the remaining batter.
  6. Bake for 30 to 35 minutes until golden and firm to the touch. Let cool completely.
  7. Mix the sugar and cinnamon together for the topping. Dip the tops of the muffins into the melted butter then dip them into the sugar to coat.
Enjoy!

 

Almond Butter & Apple Sandwich

I’m moving in two weeks. I thought that once I had sold the condo my stress level would go back to normal, but that hasn’t been the case. I’m a giant ball of nerves right now. I haven’t been sleeping well, and my eating habits have been less than ideal. I have a feeling I won’t really relax until all the papers are signed. Until then, I think the best I can do is watch what I eat, and try and get as much sleep as I can.

This is an attempt at healthy eating. It’s nothing special, just some toast with almond butter, apple slices and a drizzle of honey, but it’s better for me than eating the entire box of chocolates I was actually craving. I don’t think I’ll be able to post much in the next couple of weeks. My days are filled with work, organizing, and packing. There’s not much time to cook, and there’s no space for pictures. Once I’m settled in I’ll be back with some new posts.

In the mean time, if anyone wants to do a guest post let me know!

Polish Apple Pancakes

This Tuesday is Pancake Tuesday, aka Fat Tuesday or Mardi Gras. Fat Tuesday is the last day before Lent. Traditionally people would prepare for 40 days of fasting before Easter by eating all the fatty foods they possibly could. Unfortunately, I don’t have time on weekday mornings to make myself a pancake breakfast, so I decided to celebrate a few days early.

Generally I prefer crepes to pancakes, but these apple pancakes are the exception to that rule. My mom used to make them for me and my brother pretty often when we were kids. My memories might be a little exaggerated, but I remember being to eat tons of them in one sitting. The apples stay a little crisp, and have a bit a tart flavour. The tartness is balanced by maple syrup in this case. My mom usually sprinkles cinnamon and sugar on them, I think that might be my favourite way to eat them.

These are really easy to make. Apple slices are dipped into a standard pancake batter then fried in butter. You could use oil, but the flavour just isn’t the same. Top them with any syrup or sweetener you have.

Polish Apple Pancakes

  • 2 apples, peeled, cored and sliced into rounds
  • 2 eggs
  • 3/4 cups milk
  • 3/4 cup flour
  • 1/2 tsp baking powder
  • 1 tbsp melted butter
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • butter for frying
  • maple syrup for serving
  1. In a large bowl, whisk the milk and eggs together. Add the flour, baking powder, melted butter, salt, and cinnamon. Stir together. If the batter is very lumpy set it aside for a few minutes to rest then stir again.
  2. Pour the apple slices into the batter and coat them.
  3. In a large frying pan melt about 1 tbsp of butter. When the pan is hot, place 2 or 3 apple slices in the oil. When the bottom is golden and the pancakes can easily be moved, flip and fry the other side.
  4. Repeat with remaining apple slices. (any left over batter can be used for regular pancakes)

Enjoy!