Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup chopped apple chips
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a muffin tin with muffin liners.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another mixing bowl, whisk together the melted butter, eggs, milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the chopped apple chips.
6. Divide the batter evenly among the muffin cups.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
Temperature:
375°F (190°C)
Serving size:
12 muffins
Nutritional information:
Calories per serving: 215
Fat: 9g
Carbohydrates: 30g
Protein: 4g
Fiber: 1g
Sugar: 13g
Substitutions for ingredients:
- Apple chips can be substituted with chopped fresh apples or dried apples.
Variations:
- Add chopped walnuts or pecans to the batter for extra crunch.
- Substitute the apple chips with other dried fruits, such as cranberries or raisins.
- Add a streusel topping made with brown sugar, flour, and butter before baking.
Tips and tricks:
- Don't overmix the batter or the muffins will be tough.
- Use a cookie scoop to evenly divide the batter among the muffin cups.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store leftover muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat muffins, wrap them in foil and bake in a 350°F (175°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the muffins on a platter or cake stand.
Garnishes:
Dust the muffins with powdered sugar or drizzle with a glaze made with powdered sugar and milk.
Pairings:
Serve the muffins with a cup of coffee or tea.
Suggested side dishes:
Serve the muffins with fresh fruit or yogurt.
Troubleshooting advice:
- If the muffins are too dry, try adding a little more milk to the batter.
- If the muffins are too wet, try reducing the amount of milk in the batter.
Food safety advice:
Make sure to wash your hands and all surfaces and utensils that come into contact with the raw batter.
Food history:
Muffins originated in England in the 18th century and were traditionally made with yeast. The modern-day muffin, which is similar to a quick bread, became popular in the United States in the 19th century.
Flavor profiles:
These muffins are sweet and spicy with a crunchy texture from the apple chips.
Serving suggestions:
Serve the muffins for breakfast, brunch, or as a snack.
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Taste: Sweet, Nutty, Cinnamon, Fruity, Cinnamon-Y