I adapted these muffins from a recipe I ripped out of Fitness Magazine years and years ago. I never made them until this fall, and then I had to end up making them three times. One time I forgot the sugar in the pecan and flaxseed streusel on top of the muffins. Another time I accidentally only used one egg instead of two. I guess these are the kind of things that happen when you try to do a million things at once and when your fur baby is demanding your attention!
The original muffins used apple pie spice, but I thought I would make my own chai spice for these muffins instead! We’re using cinnamon, ginger, cardamom, cloves, allspice, and nutmeg. This past year, I’ve really fallen in love with chai spices. The spices are so warm and cozy and taste “;po;-0lpo <–Emmy Lou just typed that with her nose. Guess she wanted to contribute since I don’t have a picture of her in this post!
Anyways, the spices are so warm and cozy and taste sweet and spicy. They’re the perfect spices for fall and winter, and I don’t know why I didn’t try them sooner! I never even had a Chai Latte from Starbucks until a couple of weeks ago! (Which would be heaven to drink with one of these muffins! Yes. That’s gonna happen.)
These muffins are made with creamy buttermilk, which gives them a great texture and adds very little fat. The apple is shredded with the skin on for a little extra fiber and antioxidants. On top, there is just a hit of a pecan streusel for a touch of decadence, but ground flaxseed is used instead of flour. The flour in the muffins is half whole wheat flour, and there also isn’t much oil or sugar in this recipe at all! I used olive oil for a healthy fat, and I think the flavor brings out the more savory notes of the chai spices. I love that these muffins aren’t too sweet.
(If you need an idea for what to do with the rest of your buttermilk after making these muffins, I suggest making these Salmon Buttermilk Caesar Salads with Herb Roasted Tomatoes! So good!!)
I definitely recommend clicking on each ingredient and direction in the recipe below to cross it off as you go so you don’t keep forgetting ingredients like me! I know I’ll be using that feature in the future.
Lightened-Up Chai Apple Muffins
|Prep:||Cook:||Yield: 12 muffins||Total:|
Chai spices, shredded apples, buttermilk, whole wheat flour, pecans, and ground flaxseed make these apple muffins a flavorful and nutritious breakfast or snack!
- Nonstick cooking spray
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1/3 cup plus 1 Tbsp. packed brown sugar
- 2 1/2 tsp. baking powder
- 3/4 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. ginger
- 1/4 tsp. cloves
- 1/4 tsp. cardamom
- 1/4 tsp. allspice
- 1/4 tsp. salt
- 2 eggs
- 1 cup buttermilk
- 3 Tbsp. olive oil
- 3/4 cup shredded apple with skin
- 2 Tbsp. chopped pecans
- 1 Tbsp. ground flaxseeds
- 1 Tbsp. butter
- Preheat the oven to 375 degrees F.
- Spray a muffin tin with cooking spray.
- Combine the all-purpose flour, whole wheat flour, 1/3 cup brown sugar, baking powder, cinnamon, nutmeg, ginger, cloves, cardamom, allspice, and salt in a large bowl. Make a well in the center.
- Crack two eggs in the center of the flour mixture and beat them lightly with a fork. Whisk in the buttermilk and olive oil in the center of the well with the eggs, then mix with the dry ingredients until just combined. Stir in the shredded apple. Don't over mix!
- Fill the muffin cups about 3/4 of the way with the muffin batter.
- In a small bowl, combine the pecans, flaxseeds, and 1 Tbsp. brown sugar. Add the butter and mix together until it becomes crumbly. Divide the streusel on top of the muffins.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool on a wire rack.
I wouldn’t blame you if you served these with a pat of butter! Yum.
Recipe adapted from Fitness Magazine.