Whole wheat apple cinnamon muffins with molasses

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Apple cinnamon muffins with molasses

I always loved the smell of our house in the fall. We’d arrive home from school to the warm spicy smell of homemade pickles cooking on the stove and fresh muffins cooling on the counter.

My mom baked a lot with apples and I grew up eating apple pie with Sunday supper, apple dumplings, apple sauce and lots of apple crisp.

Apple cinnamon muffins with molasses

When I was little we had the greatest crab apple tree in our back yard. It was always laden with apples and each year mom would make spiced crab apples and crab apple jelly.

On apple picking day we’d climb the tree and give it a good shake while my brother Michael, wearing an old Harbour Bridge Authority hard hat of my great uncle’s, would dash under the tree and gather the apples in a bucket.

Apple cinnamon muffins with molasses

One day the tree just fell over.

We watched it fall, as though it was laying down for a nap.

It turned out the roots had rotted, leaving a hollow spot in the ground like a little nest in the roots. There in that little hole were a bunch of oyster shells. We later found out that the previous owners of our house used to bury them around the tree as fertilizer.

If you love baking with apples give these apple cinnamon muffins with molasses a try. They’re light and moist and not too sweet.

Apple cinnamon muffins with molasses

Adapted from Table For Two

Makes 12 regular sized muffins

  • 1 cup flour
  • ½ cup whole wheat or spelt flour
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • 1 tsp. cinnamon
  • ½ cup buttermilk or sour milk*
  • ½ cup Crosby’s Fancy Molasses
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1/4 cup canola, grape seed or olive oil
  • 2 cups peeled and chopped apples (about 2 medium apples)
  1. Preheat oven to 400 F and grease muffin pan (or line with muffin cups).
  2. In a large bowl, whisk flours, baking powder, salt, and cinnamon.
  3. In another bowl, whisk together buttermilk, molasses, eggs, vanilla, and oil.
  4. Make a well in the dry ingredients and pour in the buttermilk mixture. Stir gently until almost combined.
  5. Add the chopped apples and gently fold them into the batter.
  6. Spoon batter into prepared muffin cups and bake for 15-20 minutes.

*To sour milk, add ½ Tbsp. of vinegar to your measuring cup and fill to the ½ cup mark with milk. Let sit 5 minutes.

We have loads more apple recipes in our e-book: Cooking with apples

Cooking with apples - nine recipes for sweet and savoury dishes made with apples

3 thoughts on “Whole wheat apple cinnamon muffins with molasses

  1. Bridget, I have been a stay at home mom all my married life and nothing beats cooking from fresh and pickles and baking. These muffins are great. Although my family has grown up and are all away in their own lives they remember mom’s cooking. I am alone and old now and can only cook for myself. When my kids come home which is not too often but I try to make them their favorites and Crosby’s Molasses has always been at the fore front of my cooking.I used molasses in ways you couldn’t imagine.My kids loved it.

    1. > I could say a lot more about the wonderful, versatile Crosby’s Molasses.

    2. Bridget Oland says:

      Dear Mareen, It’s so wonderful to hear how important cooking and baking has been to your family life. I love how favourite recipes from our childhood bring back the warmest memories and I bet your kids feel very special when they arrive home to your cooking. How wonderful that molasses is wrapped up in all of that.

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