October 20th, 2008

apple muffins

apple muffins 8

i’ve got something to admit: i’m not a big fan of muffins. i think the concept is great, but in execution, i’ve just been let down too many times by ones that are bland, dry and overwhelmingly huge (with the exception of my mom’s blueberry muffins – those are amazing). these particular ones right here, however, have brought me a new kind of joy and encouraged me to accept muffins back into my life without question.

orchard 2

the girl and i have been meaning to go apple picking all fall and we finally made it out to the countryside this past weekend. we ended up at rock hill orchard, a small farm in mount airy, MD. luckily, they still had plenty of apples to go around, as well as a big pumpkin patch.

orchard 3

we picked about 15 lbs of apples and the girl grabbed a pumpkin that we made into soup that night. it’s a great little farm with amazing hot apple cider (free samples!). this was the first time i had ever picked apples from a tree, and it’s incredible to actually see where your food comes from. it makes you want to only grow your own crops and never visit a supermarket again.

orchard 1

apple muffins 6

it’s a good thing we got so many apples because i plan on making a batch of these every weekend. they are that good. they will keep for a few days (i just kept them on a plate covered with plastic wrap), but will probably disappear sooner. i found myself eating them for breakfast, lunch and dinner (and as snacks) in a psychological game that played out with my taste buds asking my brain after each muffin, “why not have another? they’re so light and moist…and delicious…and yep, here we go, we’re eating another, oh god they are so good, why did we even bother asking you in the first place, brain?” my brain is clearly powerless in this situation.

apple muffins 5

apple muffins
makes 12 muffins. from King Arthur Flour recipes.

1 cup whole wheat flour
1 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 Tbsp cinnamon
1/2 cup butter at room temperature
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 cup buttermilk
2 apples, peeled, cored, and coarsely chopped (i used honey crisp, great this time of year)

1. in a small bowl, mix together the flours, baking powder, baking soda and cinnamon. in a large bowl, cream the butter, the white sugar and 1/4 cup of the brown sugar. add the egg and beat until fluffy.

2. mix in the buttermilk gently (don’t overmix or the buttermilk will curdle). stir in the flour mixture gently and fold in the apples.

3. pour the batter into 12 muffin cup liners, sprinkle with 1/4 cup brown sugar and bake at 450 F for 10 minutes. after 10 minutes, turn the oven down to 400 F and bake for another 15-20 minutes. allow the muffins to cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.



26 Comments for apple muffins - why not leave some love?

  1. sara angel says:

    i really wish i weren’t out of apples! these look so good!

  2. Ning says:

    I have been looking for a recipe for apple muffins for sometime now, and yours look great! Thanks!

  3. Jess says:

    Yum . . . Makes me want to go preheat the oven.

  4. Judy Neary says:

    Pete – These look great – I’m going to have to try them. I’ll have to find time when I’m not making english muffins (thanks to you!)

    Judy

  5. marysol says:

    Flour, sugar and butter. Seems like you and I spend our money on the same things [G]
    And look at the wonderful results; those apple muffins look great.

  6. Tim says:

    They look delicious. I plan to give this recipe a try — I’ve baked apple muffins in the past but they didn’t have as noticeable an apple flavour as I wanted.

  7. Amy says:

    your recipe calls for 1/2 cup brown sugar, but then instructs you to only use 1/4 cup??? I’m assuming the other 1/4 cup gets sprinkled on top b4 baking?? I just left it at 1/4 cup in the batter, none on top, and they were great. I also subbed 1 cup nonfat plain yogurt for the buttermilk and 1/2 cup applesauce for the butter. They turned out great, with much lower fat content.

    For my second batch, I threw in a handful of dried cherries and 1/4 cut flaxseed. Still great.

  8. petebakes says:

    @Amy – thanks for catching my mistake! you’re right, the other 1/4 cup brown sugar gets sprinkled on top. i’ve fixed the directions above. the dried cherries and flaxseed sound great too!

  9. Hélène says:

    I love any muffins. This one would be perfect for breakfast. Thanks for sharing.

  10. Alice Hendershot says:

    No one else found that the time in the oven was too long? Mine started to smell really good and when I went to check them (after 15 minutes) they were done! If I had left mine as long as the recipe called for, they would have been burnt black. I don’t think my oven is off by that much.? Is it?

  11. Totally with you on not being a particular fan of muffins – and for exactly the same reasons. Like you, I’m also experimenting with home-baked muffins to see if I can do better!

    I like the look and sound of your apple muffins. I think I’m going to attempt something very similar with quinces…

  12. mary beth says:

    These muffins are soooo good. Followed the recipe exactly but added a handfull of cinnamon chips. Everyone that tasted them really loved them. Also, like the fact that they are 1/2 whole grain. It drove me the return to the KA website to look for some other new muffin recipes. I tried the “Golden Nugget Carrot Muffins” which also will be new favorite to add to my recipe collection. Really love your site and being notified when you add new recipes. I just printed up the “almond brioche bostock”
    looking forward to trying it soon-need to pick up the almond paste so I can make it during this weekends predicted snowstorm. Anyway, just wanted to say “thank you” for the effort/love you put into your projects. Happy Baking! Mary Beth

  13. Corrie says:

    Pete,

    These are SOO GOOD! My mom loves them too. I actually used half the sugar, and they are still amazing. Oh–in the directions you left out what to do with the salt, but I assumed I was supposed to add it to the other dry ingredients so I did that. Thanks for sharing! Your picture of the huge apple chunks is what got me to try this recipe. MMmm.

  14. [...] the apple muffin recipe? and i’ve ready mentioned the banana bread recipe. take those two, subtract 3 bananas, and [...]

  15. shaz says:

    can u make apple muffins with white sugar not brown

  16. [...] going to get yourself a whole bunch of good cooking apples. i happened to have a ton left over from apple picking, but otherwise i would go with a good bunch of granny smith (my favorite). the best part of this [...]

  17. sally says:

    just delicious! we tried them still warm and they were just wonderful, thanks for sharing. will surely try some of your other recipes.

  18. Nathaly says:

    Very good recipe, i made it and I loved them!!! Thanks for sharing.
    Regards from Mexico.

  19. Tikeya says:

    These muffins are wonderful! Thanks for your recipes.

  20. Sumi says:

    Pete! These are amazing! I bought a huge basket of Early Fuji’s from our farmer’s market and needed to get rid of some of the ‘not so pretty’ ones…baked the muffins lat night and my husband and I have had to ration ourselves to two a day…impossible to keep our hands off of these, thanks for sharing!

  21. Denise says:

    These are fabulous! Added a mashed banana, pinch of nutmeg and a dash of vanilla. Wow!

  22. Crystal says:

    These look amazing!
    I am so inspired to bake tonight. I have a lot of apples and I think I might just make this.

  23. these are perfect for thanksgiving. they will be great for our feast. thanks.

  24. Kari says:

    Love this recipe! I tried a few of the larger ones without muffin liners and I liked that a bit more, the brown sugar gets nice and crusty. My apples were large so I had a bunch of extra mix and made a bunch of mini muffins as well. The mini muffins will make great brunchertizers!

  25. Keith says:

    I have been making my apple-cranberry muffins gluten free using sweet brown rice flower, brown rice flower and buckwheat. I sweeten with Agave syrup and use applesauce instead of oil so they are also diabetic safe.

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