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Chunky Apple Muffins

A can't-resist breakfast treat combines autumn's flavors: cinnamon, toasted nuts, and tart Granny Smith apples.

  • yield: Makes 12

Ingredients

  • Vegetable cooking spray
  • 1 medium Granny Smith 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
  • 1/4 cup chopped walnuts, toasted (omit if serving to children under 3)
  • 2 large eggs
  • 1 cup buttermilk, room temperature
  • 1/2 cup (1 stick) unsalted butter, melted

Cook's Note

Muffins can be stored in an airtight container at room temperature up to 2 days.

Directions

  1. Step 1

    Preheat oven to 400 degrees. Spray a 12-cup standard muffin tin with cooking spray; set aside. Cut 3 apple quarters into 1/4-inch dice; cut remaining apple quarter into 12 thin slices for garnish.

  2. Step 2

    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.

Source
Martha Stewart Kids, Fall

Reviews (20)

  • 23 Nov, 2011

    Here are the modifications I made:
    Sub 1/2C Whole Wheat Flour (so 1 1/2C white, 1/2C wheat)
    3/4C Sugar (I would even half it next time)
    1 3/4 apples diced and another 1/2 granny smith sliced
    No buttermilk, so I used half 1/2 & 1/2 and half skim milk
    Used 6T butter and 2T applesauce instead of 1/2C butter
    Increased cinnamon, sprinkled nutmeg into mix

    They turned out great. I made mini muffins, which took about 12 mins to make and are perfect for the Thanksgiving bread basket. Yum yum!

  • 10 Sep, 2011

    I absolutely agree that this needed the three medium apples. (I cut up three large and it looked like too much before I added it to the batter. I would say i used 2 1/4 large apples. I also left the skin on. AND I added 1 1/2 teaspoons cinnamon ). I sprinkled brown sugar on top before baking. I like BIG muffins so i filled mine past the rim and baked an extra three minutes. These were delicious!

  • 7 Jan, 2011

    +I+used+4+smallish+golden+delicious+apples%2C+doubled+the+cinnamon+to+1+tsp.%2C+and+added+a+dash+of+ginger+and+vanilla.+Be+sure+to+slice+the+apples+for+garnishing+paper+thin+so+they+turn+out+golden+and+crisp.+Next+time%2C+I+plan+to+toss+the+apples+w%2F+a+little+sugar+and+cinnamon%28not+quite+sweet+enough%29.+Makes+a+great+grab+and+go+snack+for+kids%2C+trust+me%21+

  • 31 Oct, 2010

    I quartered caramel cubes and pressed 1 each into the top before baking. It provided a wonderful caramel gooey center and pushed these muffins over the top. Great recipe

  • 31 Oct, 2010

    I quartered caramel cubes and pressed 1 each into the top before baking. It provided a wonderful caramel gooey center and pushed these muffins over the top. Great recipe

  • 31 Oct, 2010

    YUM! Very autumnal and great straight out of the oven! The apple garnish is so cute. I, however, used two apples and chunked them. I can't wait to make these again!

  • 27 Oct, 2010

    I just made this recipe tonight and they turned out great! I used about 2 - 2 1/2 golden apples and also added a 1/2 cup of oatmeal. Be sure to make the apple slices on top pretty thin and they bake pretty and golden.

  • 12 Sep, 2010

    I used three apples but grated them, which worked out great! Next time I will do that again but still add a fourth apple chopped for the chunks and increase the cinnamon.

  • 2 Sep, 2010

    Add more fruit (fresh frozen berries, raisins, craisins, apple) and nuts (pecans, almonds or simply more walnuts) to make more muffins with fewer calories and saturated fat grams per serving. That is, don't increase the flour, sugar, butter ingredients, but divide increased batter into 18 or even 24 muffin tins.

  • 15 Mar, 2010

    These were delicious, very moist and super easy. Next time, though, I will use more than one apple. Not quite as chunky as I would have liked but still super yummy.

  • 15 Mar, 2010

    These were delicious, very moist and super easy. Next time, though, I will use more than one apple. Not quite as chunky as I would have liked but still super yummy.

  • 15 Mar, 2010

    These were delicious, very moist and super easy. Next time, though, I will use more than one apple. Not quite as chunky as I would have liked but still super yummy.

  • 14 Dec, 2008

    Great! I substituted butermilk for 1 cup milk and 1 tablespoon lemon (let it stand for 10 min before using).

  • 5 Nov, 2008

    Yummy! Easy, fuss-free too. I substituted buttermilk for natural yoghurt and it turned out great. (:

  • 24 Sep, 2008

    Also, I used MacIntosh apples instead.

  • 24 Sep, 2008

    Delicious! Made them on a Fri night w/ the intention of having them around for the folllowing week's grab

  • 22 Jul, 2008

    Easy, fast, yummy!

  • 23 May, 2008

    I LOVE this recipe, although I would recommend a couple minor changes. I upped the apples to 2 whole apples and added 3/4 cup applesauce to make it extra moist. Then, I omitted the apple slice on top because the badder didn't get cooked under the slice. Other than that, it's wonderful!

  • 11 Apr, 2008

    I brought them to a play practice and they all got eaten! A few people even asked for seconds! I recomend these, a real crowd pleaser!

  • 6 Mar, 2008

    yummy!!