Another recipe that calls for apples. Apple muffins. Those are the best muffins I have ever made. Perfect baking, perfect spongyness, perfect moistness, perfect taste, perfect combination of apple and cinnamon. Try out these delicious muffins, and tell me what you think. We loved them.
Next time I bake muffins, I’ll use the same measurements and use instead of apples, other fruits, maybe bananas. They’ll be yummi.
Apple Muffins, adapted from Martha Stewart.com
-1 medium apple, peeled, cored, and quartered
-1 cup sugar
-2 cups all-purpose flour
-2 teaspoons baking soda
-1/2 teaspoon plus 2 pinches salt
-1/2 teaspoon ground cinnamon
-2 large eggs
-1 cup milk, room temperature
-1/2 cup (1 stick) unsalted butter, melted
Preheat oven to 200 C. Put muffin cases in a muffin tin;. Cut 3 apple quarters into 1/4-inch dice; cut remaining apple quarter into 12 thin slices for garnish.
Whisk together sugar, flour, baking soda, salt, and cinnamon in a medium bowl. Add diced apple and walnuts, if using; toss to coat.Whisk together eggs, buttermilk, and butter in a small bowl. Gently fold buttermilk mixture into flour mixture until just combined; do not overmix. Divide batter among muffin cups, filling each about three-quarters full. Top each with an apple slice. Bake until muffins are brown around edges and spring back when touched, 16 to 18 minutes. Let muffins cool slightly, about 5 minutes, before turning out of tin onto a wire rack. Serve warm or at room temperature.
Enjoy with a cup of coffee or a fresh juice.