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
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups peeled and grated apples (about 2 medium apples)
- 1/2 cup chopped walnuts
Special equipment needed:
- Muffin tin
- Muffin liners
- Grater
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a muffin tin with muffin liners.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a separate mixing bowl, whisk together the melted butter, eggs, milk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Fold in the grated apples and chopped walnuts.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Remove from the oven and let cool in the muffin tin for 5 minutes before transferring 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:
Makes 12 muffins
Nutritional information:
Calories: 238
Fat: 12g
Saturated Fat: 5g
Cholesterol: 49mg
Sodium: 238mg
Carbohydrates: 29g
Fiber: 1g
Sugar: 12g
Protein: 4g
Substitutions for ingredients:
- Instead of walnuts, you can use pecans or almonds.
- You can use any type of apple you prefer, but Granny Smith or Honeycrisp work well.
Variations:
- Add 1/2 cup of raisins or dried cranberries to the batter.
- Substitute the apples with pears or carrots for a different flavor.
- Add 1/2 cup of shredded coconut to the batter for a tropical twist.
Tips and tricks:
- Be sure to grate the apples finely to ensure they cook through in the muffins.
- Don't overmix the batter or the muffins will be tough.
- Use room temperature eggs for best results.
- These muffins freeze well. Store them in an airtight container in the freezer for up to 3 months.
Storage instructions:
Store the muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, wrap the muffin in a damp paper towel and microwave for 10-15 seconds.
Presentation ideas:
Serve the muffins on a platter with a dusting of powdered sugar and a sprig of fresh mint.
Garnishes:
Dust with powdered sugar or top with a dollop of whipped cream.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit or a side salad.
Troubleshooting advice:
- If the muffins are too dry, try adding a tablespoon or two of milk to the batter.
- If the muffins are too wet, reduce the amount of grated apple or add a tablespoon or two of flour to the batter.
Food safety advice:
Be sure to wash the apples thoroughly before peeling and grating them.
Food history:
Muffins originated in England in the 10th century and were originally made with yeast. The modern-day muffin, which uses baking powder as a leavening agent, was invented in the United States in the 19th century.
Flavor profiles:
These muffins are sweet and spicy with a moist, tender crumb.
Serving suggestions:
Serve these muffins for breakfast, brunch, or as a snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Sweet, Moist, Fruity, Cinnamon, Cinnamon-Y