New York State Apple Muffins Recipes

NEW YORK STATE APPLE MUFFINS

Steps:

• 1. Preheat oven to 375°F. Line 24 cups of a regular-size muffin pan with 24 paper cupcake liners; set aside.
• 2. Combine flour, brown sugar, sugar, baking soda, salt, cinnamon, cloves and nutmeg; set aside.
• 3. Combine apples, raisins, walnuts, eggs, butter, cream cheese, and vanilla. Stir apple mixture into the dry ingredients, adding a little at a time, and stir until just combined (batter will be stiff). Do not over-mix.
• 4. Put equal portions of the batter into 24 paper-lined muffin cups about 2/3 full.
• 5. Combing all of the topping ingredients and mix well. Sprinkle topping over the batter.
• 6. Bake at 375° for 20 to 30 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to cool completely on wire racks. (Makes 2 dozen muffins)

EMPIRE STATE MUFFINS

Steps:

• In a large bowl, combine apples and sugar. Gently fold in cranberries, carrots and nuts. Combine dry ingredients; add to bowl. Mix well to moisten dry ingredients. Combine eggs and oil; stir into apple mixture. , Fill 18 greased muffin cups two-thirds full. Bake at 375° for 20-25 minutes. Cool 5 minutes before removing from tins.

MOIST APPLE MUFFINS

Steps:

• In a large bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Stir in the buttermilk. Combine the flour, cinnamon, baking soda and salt; add to butter mixture just until moistened. Fold in chopped apples. , Fill paper-lined muffin cups three-fourths full. Place sliced apples over batter. For topping, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over tops., Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

NEW YORK STATE APPLE MUFFINS

Steps:

• In a large bowl, combine the first eight ingredients. Combine the eggs, butter, cream cheese and vanilla; stir into dry ingredients just until moistened (batter will be stiff). Fold in the apples, raisins and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Combine the topping ingredients; sprinkle over batter., Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

LUNCHBOX HARVEST MUFFINS

Steps:

• Preheat oven to 350 degrees. Grease mini-muffin tins.
• In a medium bowl, whisk together the flour, baking soda, cinnamon and salt.
• In a large bowl, combine the eggs, olive oil, honey, brown sugar, grated apple and juices and grated vegetables.
• Using a spatula, fold the dry ingredients into the wet mixture until just combined. Gently fold in the raisins and coconut.
• Fill each muffin cup 3/4 of the way up, and bake for about 15 to 18 minutes for mini-muffins and about 20 to 22 minutes for regular muffins. The muffins are finished baking when an inserted toothpick comes out clean.

APPLESAUCE MUFFINS

Steps:

• Set a rack in the center of the oven and heat to 350 degrees. Line a 12-cup standard muffin tin with paper liners. In a small bowl, combine 1 tablespoon sugar and 1/2 teaspoon cinnamon, and set aside.
• In a large bowl, whisk the eggs and remaining 3/4 cup/150 grams sugar until light and foamy.
• Add the applesauce, oil, remaining 1 1/2 teaspoons cinnamon, nutmeg and salt, and whisk to combine.
• Add the all-purpose flour, whole-wheat flour, baking powder and baking soda to the bowl. Fold until a few streaks of flour remain, then add two-thirds of the walnuts and all of the chopped apple, if using. Fold until well combined and no streaks of flour remain.
• Divide the mixture among the 12 liners; they will be almost full to the top. Sprinkle with the remaining one-third of the walnuts and reserved cinnamon sugar.
• Bake until muffin tops are puffed and golden, and a skewer inserted into the center comes out clean, 15 to 22 minutes. Let cool slightly before removing from the pan. These are best the day they are made, but will last a day or two on the counter in an airtight container. Alternatively, let the muffins cool completely, then transfer to an airtight container and freeze.

UPSIDE-DOWN CARAMEL-APPLE MUFFINS

Steps:

• Heat the oven to 375 degrees. Generously grease a 12-cup muffin tin.
• In a large skillet over medium-high heat, stir together the apples, 1/2 cup brown sugar, 8 tablespoons butter and pinch salt. Cook, stirring occasionally, until the apples are tender, about 15 minutes. Distribute the apple slices among the muffin cups. Add walnuts, if using, on top of the apple slices.
• To make the muffins, in a large bowl, whisk together flour, 3/4 cup brown sugar, baking powder, cinnamon and 1/4 teaspoon salt.
• In a separate bowl, whisk together 8 tablespoons butter, eggs, sour cream and vanilla. Pour the wet ingredients into the dry and fold together until smooth. Distribute the batter on top of the apples. Bake until the muffins are slightly puffed, about 20 to 22 minutes.
• Allow the muffins to cool partly in the pan; turn onto a platter and serve warm or at room temperature.