Apple Walnut Muffins

Name: Apple Walnut Muffins
Yield: Makes 24 muffins
Ingredients: 12 ounces granulated sugar; 16.5 ounces All Purpose Flour; 1 tablespoon baking soda; 2 teaspoons kosher salt; 1 1/2 teaspoons ground cinnamon; 3 large eggs; 3 ounces unsalted butter, melted; 1 1/2 cups buttermilk, shaken; 1 1/2 lemons, zested and juiced; 1 granny smith apple; 2 gala or fuji apples; 6 ounces walnuts, chopped; turbinado sugar

By sweetbelle • January 11, 2011 • 0 Comments

⎙

Edit Recipe Add Photos

Author Notes: These are best fresh out of the oven with some plugra butter. I find that when baking it really is worth it to purchase a small digital scale. They shouldn't cost you more than $30 and can be found at any good cooking store or on Amazon. —sweetbelle

Makes 24 muffins

12 ounces granulated sugar
16.5 ounces All Purpose Flour
1 tablespoon baking soda
2 teaspoons kosher salt
1 1/2 teaspoons ground cinnamon
3 large eggs
3 ounces unsalted butter, melted
1 1/2 cups buttermilk, shaken
1 1/2 lemons, zested and juiced
1 granny smith apple
2 gala or fuji apples
6 ounces walnuts, chopped
turbinado sugar

Sift sugar, flour, baking soda, salt and cinnamon into a bowl. Set aside.
Place eggs into a bowl. Whisk warm, melted butter into eggs in four additions. You should end up with a fluffy completely emulsified mixture. Add the buttermilk, lemon juice and lemon zest. Whisk to combine.
Add egg mixture to dry ingredients in 3 additions using a spatula.
Peel and cut apples. Place them in a food processor and process until they are small pieces, just before they become a puree. Fold into muffin batter.
Using a 2 ounce ice cream scooper portion muffin batter into baking liners in a muffin tin. Top each muffin with chopped walnuts and a sprinkling of turbinado sugar.
Place in a preheated 325 degree oven. Bake for 15 minutes and then turn, bake for another 10 minutes. Check doneness with a toothpick and continue baking if necessary.
Enjoy!