These apple pear multigrain muffins are a delightful and nutritious way to start your day or enjoy as a snack. Packed with the natural sweetness of apple and pear, and the wholesome goodness of whole wheat flour and multigrain flour, these muffins are both satisfying and healthy. The warm hint of cinnamon adds a comforting touch, making them perfect for any time of the year.
If you don't typically stock multigrain flour in your pantry, you might need to pick some up at the supermarket. This flour blend often includes a mix of grains like oats, barley, and millet, providing a variety of nutrients and a unique texture. Additionally, make sure you have brown sugar and ground cinnamon on hand, as these ingredients add essential flavor and sweetness to the muffins.
Ingredients for Apple Pear Multigrain Muffins
Whole wheat flour: Provides a hearty and nutritious base for the muffins.
Multigrain flour: Adds a mix of grains for extra texture and nutrients.
Baking powder: Helps the muffins rise and become fluffy.
Baking soda: Works with the baking powder to ensure proper leavening.
Salt: Enhances the overall flavor of the muffins.
Ground cinnamon: Adds a warm, spicy flavor that complements the fruit.
Brown sugar: Sweetens the muffins and adds a hint of molasses flavor.
Milk: Provides moisture and helps bind the ingredients together.
Egg: Acts as a binding agent and adds richness to the batter.
Vegetable oil: Adds moisture and helps keep the muffins tender.
Apple: Adds natural sweetness and a bit of tartness.
Pear: Adds a juicy, sweet flavor that pairs well with the apple.
Technique Tip for Making These Muffins
When folding in the apple and pear, make sure to do so gently to avoid breaking down the fruit pieces. This helps maintain their texture and ensures that each bite of the muffin has a delightful burst of fruit flavor. Additionally, to prevent the fruit from sinking to the bottom of the muffins, you can lightly toss the diced apple and pear in a bit of flour before folding them into the batter.
Suggested Side Dishes
Alternative Ingredients
whole wheat flour - Substitute with spelt flour: Spelt flour has a similar nutty flavor and nutritional profile, making it a good alternative.
multigrain flour - Substitute with oat flour: Oat flour provides a similar texture and nutritional benefits, including fiber and protein.
baking powder - Substitute with ¼ teaspoon baking soda + ½ teaspoon cream of tartar: This combination mimics the leavening effect of baking powder.
baking soda - Substitute with 1 teaspoon baking powder: Baking powder can be used in a pinch, though it may slightly alter the texture.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar flavor.
ground cinnamon - Substitute with pumpkin pie spice: This blend includes cinnamon and adds a bit of extra depth with other spices.
brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel-like flavor and can be used in the same quantity.
milk - Substitute with almond milk: Almond milk is a good dairy-free alternative that works well in baking.
large egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water to replace one egg, suitable for vegan diets.
vegetable oil - Substitute with applesauce: Applesauce can reduce fat content and add moisture, use in the same quantity.
apple, peeled and diced - Substitute with grated zucchini: Zucchini provides moisture and a mild flavor, making it a good alternative.
pear, peeled and diced - Substitute with ripe banana: Mashed banana adds sweetness and moisture, similar to pear.
Other Alternative Recipes Similar to These Muffins
How to Store or Freeze These Muffins
- Allow the muffins to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the muffins soggy.
- Store the muffins in an airtight container at room temperature for up to 3 days. If you prefer, you can also wrap each muffin individually in plastic wrap to maintain freshness.
- For longer storage, place the muffins in an airtight container or a resealable plastic bag and refrigerate. They will stay fresh for up to a week.
- To freeze the muffins, first wrap each muffin individually in plastic wrap or aluminum foil. This helps to prevent freezer burn and keeps the muffins from sticking together.
- Place the wrapped muffins in a resealable freezer bag or an airtight container. Label the bag or container with the date so you can keep track of their freshness.
- The muffins can be frozen for up to 3 months. When you're ready to enjoy them, simply remove the desired number of muffins from the freezer.
- To thaw, leave the muffins at room temperature for a few hours or overnight. For a quicker option, you can microwave each muffin on a low setting for about 20-30 seconds.
- If you prefer a warm muffin, preheat your oven to 350°F (175°C) and reheat the muffins for about 10 minutes or until warmed through. This will help to restore their freshly baked texture.
How to Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and cover them with aluminum foil to prevent them from drying out. Warm them for about 10-15 minutes, or until they are heated through. This method helps retain the muffins' original texture and flavor.
Microwave Method: Place a muffin on a microwave-safe plate. To keep it moist, you can place a damp paper towel over the muffin. Microwave on medium power for about 20-30 seconds. If it’s not warm enough, continue in 10-second intervals. Be careful not to overheat, as this can make the muffin rubbery.
Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the muffins directly on the rack or on a small baking sheet. Heat for about 5-10 minutes. This method is quick and helps maintain a slightly crispy exterior.
Steaming Method: If you want to keep the muffins incredibly moist, consider steaming them. Place a steaming basket over a pot of simmering water. Wrap the muffins in parchment paper or a clean kitchen towel and steam for about 5 minutes. This method is great for preserving the fruits' moisture within the muffins.
Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the muffins in the basket, making sure they are not touching. Heat for about 3-5 minutes. This method is quick and can give the muffins a slightly crispy exterior while keeping the inside moist.
Best Tools for Baking Multigrain Muffins
Oven: Used to bake the muffins at the specified temperature of 375°F (190°C).
Muffin tin: Holds the muffin batter in individual portions for baking.
Paper liners: Optional; used to line the muffin tin for easier removal and cleanup.
Large bowl: Used to mix the dry ingredients together.
Whisk: Used to combine the dry ingredients evenly.
Medium bowl: Used to mix the wet ingredients together.
Measuring cups: Used to measure out the flour, milk, and diced fruits.
Measuring spoons: Used to measure out the baking powder, baking soda, salt, and cinnamon.
Spatula: Used to fold the diced apple and pear into the batter.
Toothpick: Used to check if the muffins are fully baked by inserting it into the center of a muffin.
Wire rack: Used to cool the muffins completely after baking.
Vegetable peeler: Used to peel the apple and pear before dicing.
Knife: Used to dice the apple and pear into small pieces.
Cutting board: Provides a surface for peeling and dicing the fruits.
How to Save Time on Making These Muffins
Pre-measure ingredients: Measure and prepare all ingredients in advance to streamline the baking process.
Use a food processor: Quickly dice the apple and pear using a food processor to save chopping time.
Mix dry ingredients ahead: Combine all dry ingredients the night before to save time in the morning.
Double the batch: Make a double batch and freeze the extra muffins for a quick snack later.
Use muffin liners: Line the muffin tin with paper liners to reduce cleanup time.
Room temperature ingredients: Use room temperature milk and egg for quicker mixing.
Apple Pear Multigrain Muffins
Ingredients
Main Ingredients
- 1 cup whole wheat flour
- 1 cup multigrain flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 cup brown sugar
- 1 cup milk
- 1 large egg
- 0.25 cup vegetable oil
- 1 cup apple, peeled and diced
- 1 cup pear, peeled and diced
Instructions
- Preheat your oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
- In a large bowl, whisk together the whole wheat flour, multigrain flour, baking powder, baking soda, salt, cinnamon, and brown sugar.
- In another bowl, mix the milk, egg, and vegetable oil until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fold in the diced apple and pear.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutritional Value
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