This is by far my most favorite time of year and these muffins taste like pure autumn. They are generously spiced and packed full of granny smith apples. Happy October!!
Cinnamon, Nutmeg and Clove? You literally cannot go wrong when you combine these with apples. These muffins are moist and gorgeously golden. I swear I wish I had a piping hot cup of apple cider.
Fun bonus? Your house will smell like love and hugs and cinnamon sticks.
1 large or 2 medium Granny Smith apple
Peel half of an apple
1 cup sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon plus 2 pinches salt
2 tsp teaspoon ground cinnamon
¼ tsp of nutmeg
light dash of ground clove
2 large eggs
1 cup milk, room temperature
1/2 cup (1 stick) unsalted butter, melted
Preheat your oven to 400 then turn down to 350
Line your cupcake tin
In a small bowl combine your eggs and milk, then carefully add your butter after it has cooled.
In a larger bowl, combine the flour, sugar, salt, spices, baking powder and chopped apple.
Gently fold the wet ingredients into the dry ingredients. The batter will be chunky and you should be able to see all of the pretty spices suspended.
Fill the liners sparing about ¼”.
Optional: Using a paring knife or kitchen shear, create thin “ribbons” of the apple skin and decoratively place the ribbons on top of the muffins.
Bake for 15-25 minutes, or until golden brown and they pass the toothpick test.
Allow to cool in pan for 3-5 minutes then transfer to a wire rack.
Note: Extra batter can be frozen in a ziplock bag. Baked muffins can be stored in an airtight container for about 2 days at room temperature and up to 5 in the fridge, though I promise they won’t last that long.
© 2016 by Alexa Mason. All Rights Reserved