These are so easy + delicious, it breaks down like this... Whip up your wet ingredients (think buttermilk, sour cream, eggs + oil) and then fluff together your dry (the usual suspects: all-purpose flour, white whole wheat flour, baking powder, salt + hella spices) and then marry them together. Next we fold in chopped apples glistening with citrus, brown sugar + cinnamon. Easy. This muffin is loaded with apples and has an interior light as air.. Heaven. We finish them off with a sprinkle of sugar + cinnamon and a drizzle of fresh squeezed lemon that gives the top the slightest crunch that's positively toe curling. This is good.
Peeling Apples. Don't bother here unless it's something you're partial to. We didn't feel it was needed.
Room Temperature. Make sure all of your wet ingredients (eggs, sour cream, buttermilk, etc.) are at room temperature...they'll mix better, more completely and will give your muffins more rise. DO IT.
White Whole Wheat Flour. I love this flour and use it all the time...in my cookies, in waffles, in pancakes... I like to use it for a percentage of the flour in lots of these recipes not because it's healthy (don't be silly), but because it lends this really wonderful taste + texture + fluffiness to whatever it touches. I highly recommend you get yourself some. I have not tested this with 100% all-purpose flour nor have I tested it with regular whole wheat flour. When you swap out flours it will change the texture + density of your muffin. *IF* you do any swaps, would you let us know in the notes below how they go? Thanks!!
Freezing Muffins. Did you know that you could get your muffins ready all the way to the point of just prior to baking (and in the muffin tin), shove them in the freezer and then once frozen solid put the muffins in a resealable freezer-safe plastic bag? You can have muffins in demand, anytime you want? Pass me some champagne, this is how I want to live. You would need to use muffin liners, if you choose to do this. When it's time to bake, they will go straight from the freezer to the oven. Be sure to tack on extra bake time so they cook through completely.
That's it! So easy. Have fun!! xoxo
Apple Cinnamon Muffins
Makes 18 muffins total
For the Apple Mixture
2 small apples, cored + small dice (skin on or off, your call)
1 tablespoons brown sugar, packed
1 teaspoon fresh lemon juice + 1 teaspoon of zest
1 teaspoon fresh orange juice + 1 teaspoon of zest
1 teaspoon ground cinnamon
For the Muffins
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1/2 cup vegetable oil
1/2 cup sour cream, room temperature
1/4 cup buttermilk, shaken, room temperature
4 tablespoons water
2 large egg, room temperature
2 teaspoons pure vanilla extract
1 1/2 cup all-purpose flour
3/4 cup white whole-wheat flour
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
3 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cardamom
1/4 teaspoon ground all spice
3/4 cup toasted walnuts, chopped, optional
For the Top
1 apple cut into thin, half-moon slices
½ lemon squeezed over the tops of the apple slices
½ teaspoon of cinnamon
1 teaspoon of granulated sugar
Preheat oven to 375 degrees F. Place a rack in the top third of the oven. Line a muffin tin with muffin liners or spray with nonstick cooking spray.
In a small bowl, toss your diced apples with the lemon juice + zest, orange juice + zest, brown sugar and cinnamon. Set aside.
In a large bowl whisk together your brown sugar, granulated sugar, vegetable oil, sour cream, buttermilk, water, eggs and vanilla until well blended.
In a medium bowl whisk together the all-purpose flour, white whole wheat flour, baking powder, baking soda, sea salt, cinnamon, ginger, cloves, nutmeg, all spice and cardamom.
Add the dry ingredients to the wet ingredients and mix until barely blended. Add the diced apples (and walnuts, if using) and gently fold into the muffin batter in as few strokes as possible. *A note from Stella: Make sure that while you don't over mix the batter, you get the apples evenly distributed throughout so that each bite is an apple party.
Scoop the batter into the muffin liners and filling until just barely ¾ full.
Place 1-3 half-moon apple slices on top of each muffin. Squeeze some lemon over the top and sprinkle with sugar + cinnamon. (You could also toss the apple slices with the lemon and cinnamon in a bowl to make it a little more even...but I would still sprinkle the sugar directly on top of the muffins to get that crunch I love.)
Bake for 20 minutes in the top third of the oven or until a toothpick comes out clean.
Let cool in the muffin tin for about 10ish minutes, then use a butter knife to help get them out to finish cooling on a rack. Store airtight...they'll keep for a couple of days.
Be sure to tag me @displacedhousewife #displacedhousewife so I can see your muffins!!
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