Serves 12
40 min
Jewish Apple Muffins
Recipe GLPR817f2e3aad39e3
These tender, spiced apple muffins are studded with toasted walnuts and sweetened with brown sugar and apple-based ingredients for a naturally moist crumb. A traditional treat featuring warm cinnamon and nutmeg flavors paired with fresh apple pieces.
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Ingredients
1 tablespoon turbinado sugar
1/2 cup toasted walnuts, finely chopped
1 medium apple, peeled, cored, and finely chopped into 1/4-inch pieces
1 cup light brown sugar
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
2 large eggs
1/2 cup apple cider
1/4 cup unsweetened applesauce
4 tablespoons apple butter
Directions
Preheat oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a small bowl, combine turbinado sugar and half of the finely chopped walnuts. Set aside for topping.
Prepare the chopped apple pieces and set them aside in a small bowl.
In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
In another bowl, beat together eggs, light brown sugar, apple cider, applesauce, and apple butter until the mixture is smooth and well combined.
Pour the wet ingredients into the dry ingredients and stir just until combined—do not overmix, as some lumps are fine for tender muffins.
Fold in the remaining finely chopped walnuts and the apple pieces gently until evenly distributed.
Divide batter evenly among the 12 muffin cups, filling each about three-quarters full.
Sprinkle the reserved turbinado sugar and walnut mixture over the top of each muffin.
Bake for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out with moist crumbs but no raw batter.
Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.
