Apple-Walnut Muffins
Granny Smith apples keep these muffins bright while the walnuts add a layer of richness. I prefer them with the topping, but feel free to omit. These muffins are sweet enough to almost qualify as dessert.
Apple-Walnut Muffins
Makes 12 Muffins
Batter
1½ Granny Smith apples, peeled, cored, and diced
squeeze of fresh lemon juice
½ cup raisins, brown or golden
½ cup chopped walnuts
½ cup butter, room temperature
½ cup white sugar
¼ cup brown sugar
2 eggs
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
½ teaspoon salt
Topping
¼ cup butter, room temperature
¼ cup sugar
2 tablespoons flour
1 teaspoon cinnamon
Directions
Preheat oven to 375°. Grease muffin tin or use liners. Place apples in a small bowl, squeeze a bit of lemon juice over them and toss to keep them from browning. Add raisins and walnuts, mix. Set aside. Put the topping ingredients in a small bowl and mash with a fork until blended. Set aside.
In a medium-sized bowl, using an electric beater, cream the butter and sugars until lightened.
Add an egg and beat. Scrape the sides of the bowl. Add the second egg and beat a minute longer.
In another bowl, sift flour, baking powder, cinnamon, and salt together. Fold dry ingredients into the butter until almost blended. Batter will be thick. Add apples, raisins, and walnuts and fold to distribute the fruit. Do not overmix. Fill the muffin tins with the batter. Spoon topping onto each muffin center.
Bake for 20 to 25 minutes until a toothpick comes out clean or a muffin pops back into shape when you poke the top with your finger. Remove from oven and let sit for a minute or two before carefully removing from pan. These are best served hot.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
