If an apple a day keeps the doctor away, then an apple muffin a day surely must keep nobody away.
Not when it’s full of tender, juicy diced apples, toasty cinnamon, and lovely, caramelized brown sugar that’s sure to prompt a near stampede its way.
When a couple of new apples arrived as a sample in the mail, I immediately got the craving for muffins. What can I say? That’s just how I am.
The apples were Pinatas. No, they weren’t full of candy when you cut into them. Indeed, they’re an heirloom varietal that’s available throughout the United States this year for the first time.
After looking over a few muffin recipes, I decided to make up my own, using ideas I liked from a few different ones.
I wanted an apple muffin full of apples and nuts. So into the batter went two apples and 1/3 cup of toasted walnuts. Since I didn’t have milk or buttermilk on hand, I used Greek yogurt for moistness and a subtle tang. Since I still have a half full bottle of Calvados in the house, I added a little of that, too, just for fun. But you can easily leave it out if you want.
For the top, I wanted a little sweetness, but not the usual, thick layer of sugary streusel. I’ve baked muffins before, where after they cooled, I’ve dipped the tops in butter, then rolled them into cinnamon-sugar. This time, I tried sprinkling on a little cinnamon-brown sugar before baking. The mixture bakes into the muffin and creates a very pleasing thin, crackly, caramelized top.
When they emerged from the oven smelling like apple pie in muffin form, my husband waltzed into the kitchen, eager to try one.
After all, these muffins are a surefire way to keep nobody away.