Ah, the fall. It’s finally getting chilly, the leaves are falling, and I can wear a jacket out without immediately suffering from heatstroke. I’m excited about the weather and upcoming holidays, among other fall things.
The best part about the fall, though, is that the best fruits and vegetables are now in season! Of course I’m talking apples. Technically, they’re always in season but apples are in their prime in the fall. I’m dying to go apple picking one day. I’d make apple EVERYTHING. Yeah, right; I’d probably eat more than half the apples straight up! Anyway, I planned on making a bunch of apple things this fall and may have a couple more recipes up my sleeve, but let’s start with these muffins.
I’ve discussed a few times on here how much of a muffin fiend my dad is. While he believes the corn muffin is the “one true muffin,” he can’t really say no to anything apple related. Apple cinnamon is one of his favorite combos for pastries. I’m talking turnovers, danishes, pies, whatever. Out of all of those things, I’ve only attempted one and did not get his seal of approval. Sad, but I’m working on it!
I decided on muffins for my first apple entry this year because of my dad, and because I wanted to switch things up a bit. Last year, I made an apple cake (from one of my favorite bloggers) that went over really well. I wanted to remake that success but in miniature form. The muffins themselves are actually pretty simple, which almost guarantees its deliciousness.
Before I get into the muffins themselves, let me wax poetic about these liners. If you’ve been following me since last fall, you know how I feel about muffins in cupcake liners. They’re a no go for me. Now, the recipe states to use these things and then grease them. WHO DOES THAT?! How do you even grease a cupcake liner? I don’t know but that doesn’t make sense to me AT ALL. I went to Target (holy grail) a couple months ago and bought these liners, in preparation for some cupcakes I had planned. I didn’t use them to make the cupcakes (go figure) but considered them for these muffins. I had a mini internal debate right before it but I went ahead and used them. Since they’re parchment, I skipped the greasing (still a weird concept to me but okay).
Can I just say these things are the biggest blessing to my non-cupcake-liners-for-muffins heart? OMG NOTHING STUCK TO THESE LINERS. N O T H I N G. I was amazed, thrilled, and surprised with the result. I mean, see for yourself. The muffins came clean off the liner. I got to enjoy the ENTIRE muffin, without a single crumb sticking to the liner. Very impressive, Target. Four for you.
Back to the muffins. They were awesome. Just the right amount of cinnamon and apples. I should’ve cut the chunks a tad smaller, but will keep that in mind for the next recipe. The cinnamon sugar topping goes perfectly well with these muffins, considering the muffin itself isn’t that sweet. It was fluffy and moist too, thanks to the buttermilk. Besides the fact that the muffins were delicious, I was way too impressed with the functionality of these liners. I’m still impressed, actually.
For my first apple recipe this season, I think it went pretty well. I can’t wait to see what else I can come up with!
Apple Cinnamon Muffins – adapted from King Arthur Flour
Makes 12-16 muffins
- 1/2 cup (8 tablespoons) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 3/4 cup brown sugar, divided (1/2 cup + 1/4 cup)
- 1 large egg
- 1 cup buttermilk, shaken (not stirred)
- 1 cup whole wheat Flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 2 cups peeled, cored, and chopped apples (about 2 large apples, about 3/4 pound whole apples)
Preheat the oven to 375°F. Grease and flour a 12-cup muffin pan, or line with magical parchment cupcake liners and skip the greasing all together. No magical liners? Grease regular paper liners instead.
Mix together the butter, granulated sugar, and 1/4 cup of the brown sugar, beating until fluffy. Add the egg and mix well, stopping once to scrape the sides and bottom of the bowl.
Gently mix in the buttermilk. At this point, the batter will look curdled and gross. It’s supposed to, so keep going!
Stir in the flours, baking powder, baking soda, salt, and cinnamon. Fold in the chopped apples.
Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/2 cup brown sugar on top. Bake the muffins for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven, cool them for 5 minutes in the pan, then turn them out onto a rack to finish cooling completely.
- Get those magical liners. Worth every penny!
- I tossed my apple chunks in a bit of cinnamon and flour before folding them into the batter. The cinnamon was for extra flavor but the flour was so the apples wouldn’t sink to the bottom of the muffin.
- Top the muffins with the sugar topping a tad sparingly. Melted sugar is a pain to get off the pan, just saying.
- Use a disher or ice cream scoop to help evenly distribute the batter among the pans. Helps get consistent muffins, and ensures they’ll all be done at the same time.