Chunky Apple Muffins
A can't-resist breakfast treat combines autumn's flavors: cinnamon, toasted nuts, and tart Granny Smith apples.
Martha Stewart Kids, Fall
- 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
- 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.
- 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.
Muffins can be stored in an airtight container at room temperature up to 2 days.
© 2013 Martha Stewart Living Omnimedia. All rights reserved.