Apple Muffins

These moist apple muffins are lightly sweetened and full of fresh apple flavor, making them perfect for breakfast, brunch, or packing into lunchboxes. With a tender crumb and just a hint of cinnamon and vanilla, they highlight the natural sweetness and tartness of good baking apples. They can also be adapted for more savory uses—omit the cinnamon and vanilla, bake the batter in small loaf pans, and slice to serve alongside sharp cheeses such as cheddar or creamy brie for an unexpected addition to a cheese board. Add nuts or seeds for extra crunch, or a pinch of cardamom for a fragrant twist.

INGREDIENTS:

1 1/4 cups vegetable oil
1/2 cup sugar
2 large eggs
1 3/4 cups all purpose flour
3/4 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 pinch cinnamon
1/8 teaspoon vanilla extract
3 cups peeled and chopped apples, cut into 1/4” pieces — choose apples that are firm with plenty of flavor and a bit of tartness
1 cup nuts such as chopped pecans, walnuts, or almonds (optional)

METHOD:

Preheat oven to 350°F. Grease or line a standard 12-cup muffin tin (or mini muffin tins if using).

In the bowl of a stand mixer, beat together oil, sugar, and eggs until light and creamy. Stir in vanilla.

In a separate bowl, whisk together all-purpose flour, whole wheat flour, salt, baking soda, baking powder, and cinnamon.

Gradually add dry ingredients to the wet mixture, stirring until just combined. Do not overmix. Gently fold in chopped apples and nuts, if using.

Divide batter evenly among muffin cups. Bake for about 30 minutes for standard-sized muffins or 15 minutes for mini muffins, until golden brown and a toothpick inserted in the center comes out clean.

Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

YIELD: 12 regular or 24 mini muffins

VARIATIONS: