Baking

Apple Muffin - Redux
November 23, 2009 • Posted by Jennifer Perillo

I have a habit, a compulsion really, of always tinkering with my recipes. It's not so much that I think they need improving—more the quest to always use new ingredients and techniques. Take my apple muffin recipe that came about two years ago after a day of apple picking. There's only so many pies one can make, and eat (or so I try to tell myself).

Well, a few weekends ago, I was wondering what would happen if I used shredded apples instead of diced chunks. I imagined they'd kind of melt into the batter, adding lots of moisture as well as flavor—almost like adding apple sauce. I also wanted to play around with the spices. What if I replaced the cinnamon with allspice? This fragrant flavor always plays back up to cinnamon, but this time I'd let it be the star. And so, my apple allspice muffins were born.

Apple Allspice Muffins
makes 12

For Crumb Topping:
2 tablespoons butter, melted
1 tablespoon granulated sugar
2 tablespoons brown sugar
1/2 cup all purpose flour

For Muffins:
3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon allspice
8 tablespoons butter, softened
1/2 cup granulated sugar
2 large eggs
1 cup sour cream
2 cups peeled, shredded apples

  1. Preheat oven to 375º.  Grease or line a 12-cup muffin tin with liners.  For the topping, mix all ingredients in small bowl with a fork  until combined; set aside.
  2. For the muffins, mix flour, baking powder, baking soda, salt and all spice in a medium-size bowl; set aside. In a medium-sized bowl, cream butter and sugar on medium-high speed until light and fluffy, about three minutes.  Add eggs one at a time, beating well after each one.
  3. Beat in one third of the dry ingredients, then add one-third of the sour cream. Alternating between dry ingredients and sour cream, repeat until all ingredients have been incorporated.  Using a wooden spoon or rubber spatula, stir in the diced apples.
  4. Evenly divide batter into the muffin-tin cups.  Sprinkle tops evenly with the crumb topping.  Bake for 20 to 25 minutes, or until golden brown and toothpick inserted comes out clean.

 

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