Posted by: A Part of the Solution | May 30, 2012

Apple Muffins

I love muffins. I love the texture of muffins. I love the taste of muffins–the good kind, not the ‘boughten’ kind, which are always too close to a cupcake to satisfy my muffin desires. I love the way a muffin can hold so many delicious mix-ins. And this apple muffin hits on all my criteria.

These apple muffins have an unusual assembly. These apple muffins have a great flavor. And these apple muffins are based on a recipe in Marion Cunningham’s The Breakfast Book. These apple muffins are a high-energy food, and the recipe makes plenty to feed a crowd, or to freeze for later consumption.

Apple Muffins

4 cups diced, very small, apples, or 3 cups grated, 1 lb–with or without the peels, crisp ones are nicest here

3/4 cup, 5.25 oz, sugar (do I have to say vanilla sugar or lemon sugar will be tastier?)

2 large eggs

7 TBSP, 3.3 oz, lard or shortening, melted and cooled

2 tsp vanilla

2 cups, 10 oz, all purpose flour

2 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

1 cup packed, 7 oz, raisins

1 cup, 4 oz, walnuts or pecans, coarsely chopped

Preheat the oven to 325°. Thoroughly grease 18 large muffin cups, 24 medium muffin cups, or 72 mini-muffin cups.

Stir the apples and sugar together in a large bowl and set the bowl aside. Beat the eggs, fat and vanilla together in a small bowl until fully incorporated. Stir the flour, soda, cinnamon and salt together in a separate bowl until well blended.

Stir the flour mixture into the sugar and apples. Be thorough with this step. Now stir the wet mixture into the bowl with the apples and flour mixture. Do this until the wet ingredients are barely incorporated. Lastly, stir in the raisins and nuts.

Divide the batter into the cups, which you may fill more than you might with another muffin batter–say almost right up to the rim. Bake large muffins for 25 minutes. Bake medium muffins for 18-20 minutes. Bake mini-muffins for 12-14 minutes. The edges will have begun to brown, and the baking soda fizz of the batter will almost have subsided.

Use a plastic knife, from a fast food or disposable assortment, to loosen the muffins from their tins and immediately cool them on a wire rack. These are extra special with apple butter.

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Responses

  1. Going camping tomorrow – I was going to make cookies to take along but now I think I might make these muffins instead

    • You would be making a great choice with these. They stay moist for more than one day on account of their ingredients–very rare in a muffin.

  2. Yike. “room temperature” in winter means the butter is cold. Beating the eggs and butter together until fully incorporated will take me until next week.

    I’m going to have to wing it.

    • Apparently, it full incorporation of the eggs and fat doesn’t matter. They came out far more fabulously than I was expecting even without that glitch.

      • I SAID they weren’t fussy. And the proof is sitting in front of you!

    • I hear you. Sometimes, you can set the butter in a bowl of hottish water for a few minutes.


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