Chunky Apple Muffins Recipes

CHUNKY APPLE MUFFINS

Chunky Apple Muffins image

These muffins are chock full of apples, nuts and raisins, and is my all time favorite muffin recipe. I think it came from a Gourmet magazine about 12 years ago.

Provided by Geema

Categories Quick Breads

Time 1h5m

Yield 24 muffins

Number Of Ingredients 11

Ingredients

4 cups peeled granny smith apples, ¼ inch dice (1 ½ lbs)
1 cup sugar
2 large eggs, beaten lightly
1/2 cup canola oil
2 teaspoons vanilla
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 cup raisins
1 cup chopped walnuts

Steps:

In a large bowl toss together the apples and the sugar.
In a small bowl whisk together the eggs, the oil, and the vanilla.
In a third bowl stir together well with a fork the flour, the baking soda, the cinnamon and salt.
Stir the egg mixture into the apple mixture; add the flour andd stir the batter until just combined.
Batter will be stiff.
Stir in raisins and walnuts.
Divide the batter between 16 greased muffin tins.
Bake in a preheated 325 oven for 25-30 minutes.
These are best eaten right from the oven, but you can enjoy them a day later too.

CHUNKY APPLE MUFFINS

Chunky Apple Muffins image

A can't-resist breakfast treat combines autumn's flavors: cinnamon, toasted nuts, and tart Granny Smith apples.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes 12

Number Of Ingredients 11

Ingredients

Vegetable cooking spray
1 medium Granny Smith apple, peeled, cored, and quartered
1 cup sugar
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon plus 2 pinches salt
1/2 teaspoon ground cinnamon
1/4 cup chopped walnuts, toasted (omit if serving to children under 4)
2 large eggs
1 cup buttermilk, room temperature
1/2 cup (1 stick) unsalted butter, melted

Steps:

Preheat oven to 400 degrees. Spray a 12-cup standard muffin tin with cooking spray; set aside. Cut 3 apple quarters into 1/4-inch dice; cut remaining apple quarter into 12 thin slices for garnish.
Whisk together sugar, flour, baking soda, salt, and cinnamon in a medium bowl. Add diced apple and walnuts, if using; toss to coat. Whisk together eggs, buttermilk, and butter in a small bowl. Gently fold buttermilk mixture into flour mixture until just combined; do not overmix. Divide batter among muffin cups, filling each about three-quarters full. Top each with an apple slice. Bake until muffins are brown around edges and spring back when touched, 16 to 18 minutes. Let muffins cool slightly, about 5 minutes, before turning out of tin onto a wire rack. Serve warm or at room temperature.

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