Whole Wheat Apple Muffins Recipe – Jaggery & Cinnamon Spiced

Last Updated on 4 months by Neha Deshmukh

Whole Wheat Apple Muffins Recipe – Jaggery & Cinnamon Spiced

Introduction

There’s just something about the smell of cinnamon and apples baking in the oven that feels like a warm hug, isn’t there? I remember making these whole wheat apple muffins for the first time during a particularly cozy autumn, and they’ve been a family favourite ever since. They’re wonderfully moist, subtly sweet thanks to the jaggery, and packed with wholesome goodness. Plus, they’re surprisingly easy to whip up – perfect for a weekend breakfast or a quick afternoon treat! Let’s get baking!

Why You’ll Love This Recipe

These aren’t your average muffins. They strike a lovely balance between healthy and delicious. The whole wheat flour adds a lovely nutty flavour and extra fibre, while the jaggery offers a unique caramel-like sweetness that’s so much more interesting than refined sugar. And honestly, who can resist a warm, spiced apple muffin? They’re perfect for a quick breakfast, a lunchbox treat, or even a little something sweet after dinner.

Ingredients

Here’s what you’ll need to make these delightful muffins:

• 1 cup whole wheat flour (about 120g)
• ½ teaspoon baking soda (about 2.5g)
• 1 teaspoon cinnamon powder (about 2.5g)
• Pinch of salt
• ¾ cup warm water (about 180ml)
• ¾ cup powdered jaggery (about 150g)
• 1 large apple
• 1 teaspoon vanilla extract (about 5ml)
• 3 tablespoons olive oil (about 45ml)
• 1 tablespoon apple cider vinegar (about 15ml)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Whole Wheat Flour: I love using whole wheat flour for the added nutrients and flavour. It gives these muffins a lovely texture. If you’re not a huge fan, you can substitute up to half with all-purpose flour.
• Jaggery: Jaggery is a traditional Indian unrefined sugar, and it’s so good. It has a beautiful caramel flavour and a lower glycemic index than refined sugar. You can find it in most Indian grocery stores. If you can’t find it, you can substitute with packed brown sugar, but the flavour will be slightly different.
• Apple Varieties: The type of apple you use matters! I find that Honeycrisp, Gala, or Fuji apples work best. They hold their shape well during baking and have a lovely sweetness. Granny Smith apples will work in a pinch, but they’re a bit tart, so you might want to add a little extra jaggery.
• Olive Oil: Yes, olive oil! It might sound unusual in muffins, but it adds a wonderful moistness and subtle flavour. Don’t worry, you won’t taste the olive oil strongly.
• Apple Cider Vinegar: This is my secret ingredient! It reacts with the baking soda to create a light and fluffy texture. You won’t taste it at all, promise!

Step-By-Step Instructions

Alright, let’s get baking!

1. First, line a muffin tray with liners or grease it well with oil. Preheat your oven to 180°C (350°F).
2. In a bowl, sift together the whole wheat flour, baking soda, cinnamon powder, and salt. Sifting helps to ensure everything is evenly distributed.
3. Peel and chop the apple into small cubes – about 1 to 1.25 cups worth. If you’re worried about browning, you can toss them with a squeeze of lemon juice.
4. In a separate bowl, dissolve the powdered jaggery in the warm water. Add the vanilla extract, olive oil, and apple cider vinegar. Whisk everything together for 2-3 minutes until well combined.
5. Now, gently combine the wet and dry ingredients with a whisk. Be careful not to overmix – a few lumps are okay! Overmixing can lead to tough muffins.
6. Fold in the chopped apples into the batter. Spoon the batter into the muffin liners, filling them about ¾ full.
7. If you like, sprinkle a little cinnamon or sugar on top of each muffin. This adds a nice little touch of sweetness and flavour.
8. Bake for 25-30 minutes, or until the muffins are golden brown and a toothpick inserted into the centre comes out clean.
9. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Expert Tips

• Don’t overmix the batter! This is the key to light and fluffy muffins.
• Use room temperature ingredients for best results.
• For extra flavour, try adding a pinch of nutmeg or cardamom to the batter.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Apple Muffins: Substitute the olive oil with melted coconut oil and ensure your jaggery is vegan-friendly.
• Gluten-Free Apple Muffins: Use a gluten-free all-purpose flour blend.
• Spice Level Adjustments: My friend loves adding a pinch of ground cloves for a warmer flavour. Feel free to experiment!
• Festival Adaptations: During Diwali, I sometimes add a few chopped nuts like cashews or almonds to the batter. For Christmas, a sprinkle of festive sprinkles on top is always fun!

Serving Suggestions

These muffins are delicious on their own, but they’re even better with a cup of chai or a glass of cold milk. They also make a lovely addition to a brunch spread.

Storage Instructions

Store leftover muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months. Just wrap them individually in plastic wrap before freezing.

FAQs

• Can I use a different type of flour besides whole wheat? Absolutely! You can use all-purpose flour, spelt flour, or a gluten-free blend.
• What can I substitute for jaggery? Packed brown sugar is the closest substitute, but the flavour will be slightly different. You could also use maple syrup, but reduce the amount of water slightly.
• Can I make these muffins ahead of time? Yes, you can! You can bake them a day or two in advance and store them in an airtight container.
• How do I prevent the muffins from sticking to the liners? Make sure to use good quality muffin liners or grease the muffin tray really well.
• What’s the best way to store leftover muffins to keep them fresh? Store them in an airtight container at room temperature or freeze them for longer storage.
• Can I add nuts or seeds to this recipe? Definitely! Walnuts, pecans, or chia seeds would all be delicious additions.
• Why is apple cider vinegar used in this recipe? It reacts with the baking soda to create a light and fluffy texture. You won’t taste it, I promise!