a) have a cinnamon-sugar topping
b) have small chunks of apple throughout
d) are moist
e) taste good with or without nuts
and here they are....
Perfect Apple Cinnamon Muffins
adapted from Nigella Kitchen by Nigella Lawson
MAKES 12 MUFFINS
If some in the family don't like nuts, and some do, only add nuts to the tops of a few muffins. And leave them out of the batter.
1 cup unbleached all-purpose flour
3/4 cup white whole wheat flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
2/3 cup packed light brown sugar, plus 4 teaspoons for the topping
1/2 cup honey
1/4 cup plain or vanilla yogurt
1/2 cup canola oil
2 large eggs
1/2 cup raw (unblanched) almonds, roughly chopped (optional)
Preheat oven to 400o. Line a 12-cup muffin pan with paper muffin cups. (No need to spray with oil - they come out of the paper cleanly).
Peel the apple and chop into small dice and set aside.
Whisk together in large bowl the flour, baking poweer, and 1 teaspoon of the ground cinnamon.
If using nuts in the batter, add half of them to the flour mixture now, and put the other half aside.
Now fold the wet ingredients into the dry, until just mixed. Add the chopped apple until just combined - don't overmix.
Spoon the batter into the muffin papers. They will be filled to near the top - don't worry that they look too full, just make sure all the batter is used and is evenly distributed in the 12 muffin liners.
In a small bowl, mix together the second teaspoon of cinnamon and the 4 extra teaspoons of brown sugar.