Apple Muffins (in which the baker makes a confession)

By • October 29, 2009 • 13 Comments

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Author Notes: This is a good brisk morning, just right for baking and I have a bowl full of apples that I will never eat; I bought them because they looked nice at the market in their paper bag decorated with apple pictures. The only way I'm going to consume all those apples is by baking them into some butter and sugar. This recipe is adapted from my book, I Loved, I Lost, I Made Spaghetti. The the shameful secret I reveal in the steps is not one I share in my book; I already reveal enough there. Giulia Melucci

Serves one dozen muffins, the size of an appropriate serving

  • 2 cups whole wheat flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 cup (1 stick) butter, melted
  • 1 egg, lightly beaten
  • 1 cup milk
  • 3 medium apples, peeled, cored, and chopped
  1. Preheat oven to 400 degrees. Grease a 12-cup muffin pan with softened butter. Confession: I use Pam baking spray. Yes, and may God and Alice Waters forgive me. It makes greasing pans so much easier and so I bake more often. I think the good outweighs the bad here. (I'm sorry Amanda and Merrill, if you want to kick me off the site you can. Or I can take this off if you think I'm dragging you down.)
  2. In one large bowl, mix together all the dry ingredients. In another bowl, mix together all the wet ingredients. Add the wet ingredients to the dry and mix with a spoon by hand until just combined, then fold in the chopped apples.
  3. Spoon batter into muffin cups and bake for 20-25 minutes, until tops are golden. Let cool in pan for 10 minutes and then remove to a cooling rack to cool completely.
Jump to Comments (13)

Comments (13) Questions (0)

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about 3 years ago avimom

I made these yesterday...turned out great with Ida Red apples. I thought my kids would like them a little sweeter, so I added an oat crumb topping. Next time I might add sweetness with craisins and toasted coconut in the batter. These is the kind of recipe that lends itself to many variations...maybe once my apples are gone I'll do dates and crystalized ginger. I also used King Arthur white whole wheat flour, since its taste is a bit milder.

And, I too love Pam. But in this case I used silicon muffin tins and didn't need it.

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over 3 years ago Hummusit

OK, I just looked Pam up on the internet, I had no idea what you were talking about. Here's another thing that makes muffins easy - paper cupcake cups.

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Hi Gina--I was looking for a simple muffin recipe to make for when the family comes in town this weekend--am going to make these--and, I must confess, I use Pam, too! I stopped for a while out of guilt and shame, but I snuck it into the grocery cart again--it just makes baking so much easier.

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about 5 years ago Owen

My name is Owen, and I'm a Pamaholic

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about 5 years ago KelseyTheNaptimeChef

A fellowship is forming. I, too, use Pam.

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about 5 years ago KelseyTheNaptimeChef

A fellowship is forming. I, too, use Pam.

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about 5 years ago niffer

Pam is a-ok. Easy to use and low in calories.

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about 5 years ago niffer

Pam is a-ok. Easy to use and low in calories.

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about 5 years ago Cheryl Arkison

Oh, I totally use Pam all the time. Beats more butter and those damn muffin papers.

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about 5 years ago Cheryl Arkison

Oh, I totally use Pam all the time. Beats more butter and those damn muffin papers.

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about 5 years ago Helen

Hi. My name is Helen, and sometimes I, too, use Pam.

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about 5 years ago Giulia Melucci

Maybe we should have a conversation on this topic on Food 52. Seems like lots of foodies are doing it. I'm getting lots of encouragement on Twitter.

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about 5 years ago Giulia Melucci

Maybe we should have a conversation on this topic on Food 52. Seems like lots of foodies are doing it. I'm getting lots of encouragement on Twitter.