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Chunky Apple Muffins

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 http://www.marthastewart.com/313886/chunky-apple-muffins
3.365385
Rated
67.3077100(54)54
  • 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

Directions

  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. 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.

Cook's Note

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

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