Prep 20 mins
Cook 20 mins
This yummy fall recipe is from Carole Walter's newest cookbook, "GREAT COFFEE CAKES, STICKY BUNS, MUFFINS & MORE." To make a really decadent muffin, make these with a crumb topping. Mmmm....
- 3 medium mcintosh apples, about 1 pound, peeled, cored, and cut into eighths
- 1 3⁄4 cups all-purpose flour, spooned in and leveled
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 large eggs
- 1 cup brown sugar
- 2 tablespoons honey
- 1 teaspoon pure vanilla extract
- 1⁄4 cup unsalted butter, melted and cooled
- 2 tablespoons canola oil
- 1⁄2 cup dark raisin, plumped (optional)
- 1⁄2 cup medium-chopped toasted pecans (optional)
- Position the shelves in the upper and lower thirds of the oven. Heat the oven to 375°F Line the muffin pans with paper or foil cupcake liners.
- Chop apples by hand or place the apples in the work bowl of a food processor fitted with a metal blade and pulse 8-10 times, or until the apples are chopped into 1/4 –inch pieces.
- In a medium bowl, thoroughly whisk together the flour, baking powder, cinnamon, nutmeg, baking soda, and salt. Set aside.
- In the bowl of an electric mixer fitted with the whip attachment, beat the eggs on medium-high speed until lightened in color, about 2 minutes. Add the brown sugar 1 to 2 tablespoons at a time, taking about 2 minutes, and beat the mixture for 1 minute longer.
- Stop the machine and add the honey and vanilla. Turn the mixer on to medium speed and mix to combine. In a small bowl, whisk together the melted butter and oil and pour it into the egg mixture in a steady stream, taking about 1 minute. Add the apples and blend well.
- Reduce the mixer speed to medium-low and add the dry ingredients all at once, blending just until incorporated. Fold in the raisins and pecans.
- Portion the batter into the prepared pans. Bake for 20 to 25 minutesthe preheated oven, rotating the pans for even browning halfway through.