Learning how to make apple muffins is truly an American ideal. From the time our first settlers arrived here until the turn of the nineteenth century, thousands varieties of apples were being grown. This type of a small muffin made it easy to utilize available ingredients and cook over the fire. Products like corn, meal made from the corn and apples were used in much of the food as in muffins.
There are many different types of apples. Some are specifically designated as cooking apples and others for eating. I do have my favorites when baking and it is not always the ones they recommend for baking; my favorite pie is made with Macintosh apples. Since I learned how to make apple muffins or cookies and some of the other recipes, I would simply cut up whatever kind of apples I have in the refrigerator. Let me tell you, every time they turn out delicious.
Apple do vary in the taste of sweetness or tartness. Apples like Baldwin, Red Delicious, Rome Beauty and most summer apples are some of the sweetest. Some of the medium tart ones are Cortland, Pippin, McIntosh, Golden Russet, Staymen, Winesap and others. Some of the really tart apples are Gravenstein, Jonathan, Rhode Island Greening, Newton Pippin and others. I find when the recipe is for dessert, cookies, muffins, etc, there is usually plenty of sugar already in the recipe. I have never found this to be an issue either.
Generally speaking, apples in any form, even applesauce adds much flavor, texture and moistness to recipes when baking. If you are learning how to make apple muffins, they can be completely changed by adding other ingredients such s cinnamon, raisins, oatmeal, cheese and even bacon. Try the following recipes.
Preheat oven to 350F degrees.
Line muffin pan with paper liners or lightly grease.
In a large bowl combine the rolled oats, flour, cinnamon, baking powder and baking soda.
Add the applesauce, milk, brown sugar, oil and egg. mix just until moistened.
Fill muffin cups 2/3 full; mix topping.
Makes 8 Jumbo Muffins.
Combine the oats, brown sugar, cinnamon and melted butter. sprinkle evenly over muffins before baking.
Bake 20 to 22 minutes or until pick comes out clean.
Learn how to make apple muffins by adding pumpkin and a streusel topping.
Topping for this apple muffin recipe:
Preheat oven to 350F degrees.
Paper line or grease muffin pan.
In a large bowl combine the sugar, flour, cinnamon, ginger, soda, salt, cloves and nutmeg.
In another bowl combine the eggs, pumpkin and oil; add to the dry ingredients mixing only until moistened.
Stir in the apples and spoon batter into the prepared muffin pan ¾ full.
Sprinkle with streusel topping.
Bake for 35 to 40 minutes or until pick comes out clean.
Combine the flour, sugar and cinnamon.
Cut in the butter until crumbly
Preheat oven to 400F degrees; grease 36 miniature muffin cups.
Combine flour, white sugar, baking powder, salt and nutmeg in a large bowl.
In a small bowl combine milk, butter, eggs and vanilla; blend.
Stir egg mixture into the dry ingredients until moistened; fold in apples.
Spoon batter into muffin cups.
Bake 10 to 12 minutes until lightly browned and pick comes out clean; remove from pan.
TO MAKE GLAZE heat honey and brown sugar in small saucepan.
Bring to a boil to dissolve sugar over medium high heat; remove from heat.
Dip muffins in glaze; then dip in nuts; makes 36.
Preheat oven to 425F degrees; grease muffin tins.
Combine flour, 2 tablespoons sugar, baking powder and salt in a small mixing bowl; make well in center.
Combine milk, egg and butter in another bowl; stir into flour mixture just to moisten.
Fill prepared muffin tins 2/3 full; top with chopped apples.
Combine ¼ cup sugar and cinnamon together; sprinkle 1 teaspoon over each muffin.
Bake 25 minutes until lightly browned and pick comes out clean; makes 12.