For our first foray into cooking with apples this fall, we decided on apple muffins. I took the backbone of our favorite blueberry muffin recipe, altered it slightly and came up with Apple-Oat Muffins. And, pausing to wipe the crumbs off my shirt, I can tell you I think it is pretty good. No complaints from the two- and four-year-old members of the peanut gallery, either.
- 1 stick butter (1/2 cup)
- 1 cup light brown sugar, very loosely packed
- 2 eggs
- 1 tsp. vanilla
- 2 cups flour (I used one cup unbleached white and one cup King Arthur’s White Wheat)
- 1/3 cup rolled oats
- 2 tsp. baking powder
- 1 teaspoon cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. nutmeg
- 1/2 tsp. allspice
- 1/2 cup milk, plus 1-2 tablespoons if needed
- 2 1/2 cups diced, peeled apple
Preheat oven to 400.
Cream butter and sugar. Add vanilla and eggs. Add flour, spices and baking powder, stir gently.
Add apple chunks and milk, adding milk slowly to keep batter sticky. Add a few more tablespoons of milk if necessary to stir batter.
Fill tins until heaping—this is important for tall, lovely muffins—sprinkle a few oats on each muffin and bake 20-25 minutes. You can also mix oats and brown sugar and sprinkle on each muffin for a crispier, sweeter crust.
Tell me what YOU do with apples in your house. Pie? Crisp? Gnaw them whole?
Anna Sawin thinks this might be the year she masters apple pie. Anna blogs at Hank & Willie.