Chunky Apple Muffins

By kelsa94

A can't-resist breakfast treat combines autumn's flavors: cinnamon, toasted nuts, and tart Granny Smith apples.

Ingredients

• Vegetable cooking spray
• 1 medium Granny Smith apple, peeled, cored, and quartered
• 1 cup sugar
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon plus 2 pinches salt
• 1/2 teaspoon ground cinnamon
• 1/4 cup chopped walnuts, toasted (omit if serving to children under 3)
• 2 large eggs
• 1 cup buttermilk, room temperature
• 1/2 cup (1 stick) unsalted butter, melted

Details

Servings 12
Preparation time 15mins
Cooking time 32mins
Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 400°F.

Spray a 12-cup standard muffin tin with cooking spray; set aside. Cut 3 apple quarters into 1/4-inch dice; cut remaining apple quarter into 12 thin slices for garnish.

Whisk together sugar, flour, baking soda, salt, and cinnamon in a medium bowl. Add diced apple and walnuts, if using; toss to coat.Whisk together eggs, buttermilk, and butter in a small bowl. Gently fold buttermilk mixture into flour mixture until just combined; do not over-mix. Divide batter among muffin cups, filling each about three-quarters full. Top each with an apple slice. Bake until muffins are brown around edges and spring back when touched, 16 to 18 minutes. Let muffins cool slightly, about 5 minutes, before turning out of tin onto a wire rack. Serve warm or at room temperature.