The Perfect Apple Cinnamon Muffins

 

Apple Cinnamon Muffins with Almonds

Apple Cinnamon Muffins without Nuts

Moist Apple Muffins

I think the perfect apple muffins

a) have a cinnamon-sugar topping

b) have small chunks of apple throughout

c) are not overly sweet

d) are moist

e) taste good with or without nuts

and here they are….


Perfect Apple Cinnamon Muffins
Compliments of JennaDish
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.
 
2 apples (I used Granny Smith, but Pippin, Rome, or Winesap would also bake well)
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.
In a medium bowl, place 2/3 cup brown sugar, the honey, yogurt, vegetable oil, and eggs.  Whisk until well blended.
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.
You would also add the remaining chopped nuts now if you are putting nuts on all the muffins.
Otherwise start without the nuts and sprinkle the desired amount of muffins, then add the nuts to the bowl and finish topping the remaining muffins.
Bake for 20 minutes until golden.  Remove from the oven and let sit on a wire rack in the muffin pan for about 5 minutes.  Carefully remove them from the pan to a wire rack and let cool slightly.  Best eaten the same day.

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