Autumn Apple Muffins
It's a another lovely week in the apple orchards here at Eckert's. We recently received much needed rain to nourish the trees and get them perked up for several more weeks of apple picking.
My family is hitting the road tomorrow to travel to our new Versailles, Kentucky location called Eckert's Boyd Orchards. Our whole family is excited to be on the farm for the peak of the fall season. Last night, I decided to pack a snack box for our five hour trek and that meant it was time to bake a batch of Autumn Apple Muffins!
This muffin recipe is great for snacking or for breakfast. I like to dip my apple muffins in vanilla yogurt or smear them with butter or cream cheese. Since baking recipes tend to be a bit on the fussy side, be sure to follow the order of ingredients below and you will be assured and applicious success!
I used Gala apples in this batch since I had a few stray Gala tucked in the back in my frig. Other apples to consider include: Jonathon, Zestar, Pixie Crunch, Golden Delicious, HoneyCrisp, Fuji and Candy Crisp.
Fall is here, the apples are ripe and your kitchen is calling you to bake these delicious muffins! I sure hope you have plans to enjoy the beautiful outdoors this weekend by picking apples or pumpkins on one of our 4 Eckert Farms. See you soon!!
Eat well this fall, Angie
Autumn Apple Muffins
1 large egg*
2/3 cup granulated sugar
¼ cup butter, melted
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. nutmeg
½ tsp. vanilla
1 cup milk
1 tsp. lemon juice
2 cups all-purpose flour
1 Tbs. baking powder
1 cup unpeeled apple, ¼-inch diced (do not over measure)
½ cup raisins or chopped nuts, optional
Preheat oven to 400-degrees.Grease a regular muffin tin with butter or vegetable spray. Set aside.
In a 4-quart-sized bowl, with an electric mixer on medium speed, beat egg, sugar, and butter until light and fluffy about 1 to 2 minutes.
With mixer on low speed, add in salt, cinnamon, nutmeg, vanilla, milk and lemon juice. Set aside.
In a small bowl, using a metal fork or wire whisk, combine flour and baking powder. Combine the flour mixture into the sugar mixture using a mixing spoon. Stir until just blended.
Gently fold in apples and raisins or nuts.
Spoon dough into prepared muffin cups, filling each about ¾ full. Bake for 25 minutes or until wooden toothpick inserted in center of muffins comes out clean.
Makes about 12 to 14 muffins.
* For best results allow egg to come to room temperature by sitting it out on the counter for 15 minutes.
Note: Use 6-ounce greased oven proof baking cups or bowls to bake any extra muffin batter.