Apple Muffins
Erica on Oct 7th 2009
I am definitely a Minnesota girl. When the weather turns cold, I rejoice! And I get an itch to bake delicious, sweet things. Like these muffins. And this pie.
Our apples didn’t do so well this year. There were quite a few deformed apples, but I am thankful for what we did get! It is so nice to be able to munch on an apple whenever I wish.
These muffins have a lovely blend of flavors. Chunky apple pieces, nutty whole wheat flour, LOTS of cinnamon (1 whole tablespoon), and crunchy sugar granules on top.
“Do these have the same ingredients as apple crisp?” my brother asked.
They do resemble that delicious dessert.
Whole Wheat Apple Muffins
Adapted from Smitten Kitchen
2 cups (8 ounces) whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature
1 cup demerara sugar, sucanat, or rapadura, divided
1 large egg, lightly beaten
1 cup (8 ounces) buttermilk or yogurt
2 large apples, peeled, cored, and coarsely chopped
1) Preheat the oven to 450°F. Grease and flour or line with paper muffin cups 14 muffin cups and set aside.
2) Mix together the flour, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add 3/4 cup of the sweetener of choice. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl. Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks.
2) Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup of sugar on top. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely. Serve warm with butter.
Yield: 12-14 muffins
Filed in Baking, Breakfast, Muffins
These look delicious! I can’t wait to try them! I’m always looking for more apple recipes this time of year, so when I have 30 lbs of apples from the orchard, I can make looks of delicious apple goodies! Thanks!
Hello Erica,
I just made these muffins to serve at a Moms breakfast. They were so simple to make and really tasty! Of course I had to taste one, my husband also tasted on and said they were good and he’s a tough critic!
I did think it was too much apple but not so, and mine almost turned out as pretty as the one in the picture.
Looking forward to trying more of your recipes.
Catarina
Just made these some of the best apple muffins I have ever made thank you for sharing the recipe.
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[...] Apple Muffins from Cooking for Seven Print This Post • Subscribe • E-mail this Leave a Comment [...]
I’m wondering if you could incorporate pumpkin puree into the muffins. What do you think?
JeniQ: That might work — you could replace some of the butter of buttermilk with pumpkin puree. It you replaced the buttermilk with the puree, you would have to make sure to increase the leavener because the buttermilk reacts with the baking soda.
You might try adding puree then increasing the flour accordingly.
I have no idea if it would result in muffins anywhere near scrumptious, but it may be worth a try! Good luck!
[...] Tartlets from Confessions of a Tart, Raspberry and White Chocolate Cupcakes from Cook Sister!, Whole Wheat Apple Muffins from Cooking for Seven, White Russian Cupcakes from Cute and Delicious, Chambord Candy Apple [...]
[...] Tartlets from Confessions of a Tart, Raspberry and White Chocolate Cupcakes from Cook Sister!, Whole Wheat Apple Muffins from Cooking for Seven, White Russian Cupcakes from Cute and Delicious, Chambord Candy Apple [...]
These muffins are great! I try to eat vegan so I substituted the egg for a cup and 1/2 of homemade apple sauce and soy yogurt, they turned out super moist and really yummy! Thanks so much for posting this recipe