Apple Muffins (in which the baker makes a confession)

By Giulia Melucci
October 29, 2009
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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.

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