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Dessert

Apple Muffins

Whole-wheat apple muffins with optional walnuts, pumpkin pie spice, and brown sugar.

From the Recipes Wiki (Fandom) · 10 ingredients
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The recipe

12 muffins
Oven350°F
Timeabout 25 minutes

Ingredients

Contains: egg, milk, wheat, tree nuts, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Prepare

  1. Preheat oven to 350°F.

  2. Line 12-cup muffin pan with paper liners.

Make the batter

  1. In medium bowl, whisk egg well, then whisk in brown sugar until dissolved.

  2. Whisk in oil, then milk, until smooth. Set aside.

  3. In large bowl, mix together flour, wheat germ, baking powder and pumpkin pie spice.

  4. Gradually add milk mixture to flour mixture and stir vigorously with a wooden spoon until a smooth, stiff batter forms.

  5. Stir in apples and walnuts if desired.

  6. Divide batter among prepared muffin cups.

Bake and cool

  1. Bake until golden and toothpick inserted into center of a muffin comes out clean, about 25 minutes.

  2. Cool in pan on wire rack 5 minutes.

  3. Turn muffins out onto rack and cool completely.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

What each ingredient does

Whole-wheat pastry flour
Provides the structure that holds the muffin together, with a tender crumb.
Large egg
Binds the batter and adds structure as it sets during baking.
Baking powder
Releases gas in the batter, helping the muffins rise and become light.
Light brown sugar
Adds sweetness and moisture, and helps the muffins brown.
Apples
Add moisture and natural sweetness, keeping the muffins tender.
Soy milk or low-fat milk
Adds liquid that hydrates the flour and forms the batter.

The step that matters

Stir the milk mixture into the flour gently until just combined. Vigorous stirring develops gluten in flour, which can make muffins tough. Here the recipe calls for a smooth, stiff batter, so stirring should be done carefully and the batter kept stiff rather than overworked.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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