As soon as I see a leaf on the ground I crave apples. Bright red crunch apples just scream fall to me. And I end up eating them any way I can – out of hand, in pancakes, roasted with squash, and lately, in muffins. I end up with dozens of apple “carcasses” in my fridge, thanks to a toddler who takes a bite of an apple and then starts in on another one! I just couldn't finish one more apple so I decided to make muffins. These moist, not-too-sweet muffins are very simple to throw together and the addition of whole-wheat flour makes them feel somewhat healthy. Feel free to add whatever leftover apples you have; I've tried a variety of apples and they all work perfectly. Final note: I skip the topping when serving them to my daughter (she doesn't need any more sugar!), but it does add a nice crunch.
APPLE MUFFINS
- 1 cup unbleached all-purpose flour
- 1 cup whole-wheat flour
- ¾ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 large egg, beaten
- 5 tablespoons unsalted butter, melted (canola oil can be substituted)
- 1 cup buttermilk
- 2 cups chopped apples (chopped into ¼-inch cubes)
- ¼ cup chopped walnuts or pecans (optional)
Topping:
- 1/3 cup sugar
- 3 tablespoons all-purpose flour
- 2 tablespoons unsalted butter, melted
- 1/3 cup walnuts or pecans, finely chopped
- Preheat the oven to 375 degrees F. Grease 12 standard muffin cups with butter or baking spray.
- In a small bowl make the topping if using: combine the sugar and flour together and stir in the melted butter. Stir in the walnuts or pecans.
- In a large bowl, stir together the two cups of flour, sugar, baking powder, baking soda, cinnamon, and salt. Make a well in the middle and add the egg, butter, and buttermilk. Stir just until moistened; do not overmix. The batter will be slightly lumpy. Add the apples and nuts and gently fold them into the batter. Do not overmix.
- Spoon the batter into each muffin cup, filling just above the rim of the cup. If you’re using the topping, spoon about a tablespoon over each filled muffin cup.
- Bake until golden, about 20 to 25 minutes. (A toothpick inserted into the center of the muffin should come out clean.) Transfer the pan to a wire rack and let cool for 10 minutes. Unmold the muffins and serve. The muffins will keep in an airtight container in the ‘fridge for up to 4 days. Reheat the muffins in a low oven or toaster oven. Makes 12 muffins
