This weekend was fan-tab-u-lous. I went to the football game, had an amazing trail run, cooked, and did another portrait shoot! I wish it could be eternal fall.
It’s definitely that time of year when allll the “limited edition” “seasonal” “get it before it’s gone” stuff is out. I saw these apple pie spiced english muffins at the store and instantly knew I needed them in my life.
Instead of buying them I went home and looked for a homemade apple english muffin recipe. Do you know how many I found?!
Zero. ZERO. Z-E-R-O. Google didn’t have the answer. Is that even possible?
So I decided to create my own recipe.
YOU GUYS. I can’t even. I had been a little scared that I lost my baking touch (coughcoughcinnamonrollsnotrising) but it’s BACK. And it might be better than ever.
I think apples get overshadowed by pumpkin during the fall. I’m totally for pumpkin EVERYTHING but don’t forget about the apples! Especially if they’re local… the best.
This was my first time making English muffins from scratch and I urge you to try making them if you haven’t before. If you think ones from the store are good you’ll be BLOWN AWAY by homemade ones!
I may have had two straight out of the oven…
They’re studded with little bites of apple and cinnamon in every bite. I meant to add some whole wheat flour to the dough but before I realized it I had added all all-purpose! Oops. I’m sure whole wheat would work too!
They’re even dad-approved. Dad, who doesn’t like most things that start with V and rhyme with egan. It’s true, these are vegan! Linking up with Meatless Monday too!
How do you like dem apples? 😉
- 1/2 cup apple cider
- 1/2 cup water
- 1 1/8 tsp yeast
- 1/8 cup vegan butter (I used Earth Balance), melted
- 1 tbsp brown sugar
- 3 cups flour
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 cup chopped apple
- In a small saucepan, bring apple cider to a light boil then remove from heat. In another small bowl, bring water to 100F-110F and add the yeast. Let it sit until it's foamy or dissolved then add the cider, melted butter, and brown sugar.
- In a mixer with the dough hook attached add the liquid mixture, flour, cinnamon, and salt and mix until dough starts to come together. Add in the chopped apples when dough is almost ready to be taken out.
- Once the dough is thoroughly mixed remove it from the mixer and place onto a floured surface. Knead it with your hands until it is smooth and bounces back when you poke it with your finger, about 2 minutes.
- Place dough in an oiled bowl and let rise for 90 minutes to 2 hours. Once it's doubled in size, punch it down and place onto the floured surface. Use a rolling pin to roll it to about 1/4-1/2 inch thick.
- Use a pancake mold, biscuit cutter, or drinking glass to cut out circle shapes. Place muffins on a baking pan sprinkled with cornmeal, sprinkle the tops with cornmeal, and let rise for about a half hour.
- Heat a griddle to medium low heat and add a light layer of oil (I used sunflower oil). Cook muffins for 10 minutes on each side until cooked all the way through. You might have to open one up to check.
- Split with a fork and serve!
- I finished off my muffins in the oven at 350F to make sure they were cooked all the way through.