apple muffins!

lest you thought i have become one dimensional and stopped baking/cooking… here are some fab apple muffins! i’ve been anxious to dive into some fall baking, but the weather keeps alternating from hot to cold and back to hot! right now it’s cold again… i’m ready for all the warm cozy sweaters and the hot apple cider and long simmered stews. i bummed this recipe off the king arthur flour website—an awesome resource for anything baking related—and headed to the kitchen.





apple muffins, adapted from king arthur flour*


2c (9 oz) ap flour (you can sub half the flour with whole wheat or whole wheat white flour)
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 T cinnamon
1 stick (4 oz) unsalted butter at room temp
1/2 c granulated sugar
1/4 c brown sugar
1 lg egg, lightly beaten
1 c (8 oz) buttermilk
1 1/2-2 apples, peeled, cored and diced
1/2 c coarse raw sugar


*note: i made only minor tweaks to this recipe and it’s directions. the original calls for 3/4 c brown sugar, 1/4 c for the muffins and 1/2 c for the topping. i like the crunch from the raw sugar but if you don’t have it you can follow kaf’s directions!


preheat oven to 375 f and prepare a 12-cup muffin tin by greasing and flouring each cup or using muffin liners. if using muffin liners also give them a spritz.



mix together the flours, baking powder, baking soda, salt and cinnamon in a bowl and set aside.



in a standing mixer, cream together the butter, granulated sugar and brown sugar until fluffy. add the egg and mix until completely incorporated.



slowly add the buttermilk and dry ingredients, alternating: 1/3 of the liquid, 1/2 of the dry, 1/3 of the liquid, remaining dry then remaining liquid. doing so will help keep the buttermilk from curdling and help incorporate the ingredients more evenly.



gently fold the diced apple into the batter.



divide amongst the prepared muffin cups and top with a generous sprinkle of the coarse sugar. don’t skimp here, it may seem like a lot of sugar topping but it’s soooo crunchy and yummy!



bake for 25-30 minutes… you know the drill. if you used muffin liners, remove from the pan after 10 mins. if not, allow to cool in the pan before removing.



i still had to fight with these beauties a bit before wrangling them out of the pan. they don’t rise to a nice dome quite like they are pictured online, but they’re delish nonetheless. so, definitely use the muffin liners if you have them. my guess is that there is too much apple and/or moisture in this recipe, so 1 1/2 smallish apples is probably sufficient.


hope you give these a try, enjoy!

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