smitten kitchen apple muffins

Thanks, Deb! New here? I thought these were delicious, even though my brother-in-law said “hmm….they taste healthy.” Healthy or not, I decided to use all whole wheat pastry flour, added 1tsp. Thanks :). No need to do both. I regret nothing. This recipe is so amazing because the muffins were easily made semi-vegan as I used Bob’s Mill Egg Replacer and even then they hit the spot. The lid, most definitely, is the best part! ok ok ok! Thank you for the inspiration! We make our own apple sauce and even though it is unsweetened, it has a naturally sweet flavour that works perfect in this recipe. Thank you for having such a lovely blog! :(. I have been eyeing these for a while and just finally made them last weekend. 5 years ago: The Broccoli Roast and Salted Peanut Butter Cookies Highly recommended! I make a lot of muffins, but my daughter in particular really enjoyed these. I made these today too!! Heck yeah, thanks for the recipe, deb! Please go back to printing from your site. Came out perfect :) I hate when people change the whole recipe but here I just wanted to make do with what I had at home so since I didn’t have whole-wheat flour I just used white flour, I used Turkish strained yogurt which wasn’t liquid enough so I had to add some extra milk and I also doubled the spices (because you can never have enough cinnamon hehe I probably put about a tablespoon of cinnamon and a tablespoon of pumpkin spice which is basically cinnamon, cloves, nutmeg etc). -baked as muffins in silicone baking cups- took about 20-25 min since they were larger (made 15). I made morning glory muffins last week for the first time in probably 20 years! I used canola oil instead of butter (too impatient to let it come to room temp), spelt flour as my whole wheat portion, and grated the apples rather than cubing them just for personal preference. The excess brown sugar was even more of a problem here, but if you think of it as candy, it’s faboo!! I measured out half a cup of oil (not butter) and whisked an egg in it. Love this! I have a question regarding shredding versus grating. I made these yesterday and although mine aren’t nearly as pretty as yours, they are quite delicious! I still found that there was too much oil in it, so I would reduce the oil even more if using all-purpose flour. Stir in the dry ingredients and fold in the apple chunks. I think next time I’ll just grate one Fuji apple and drain the pineapple better, and maybe add an additional quarter cup of King Arthur whole wheat flour. I ate the whole thing within 24 hours. Just made this last night and I was really happy with the results. They are done in no time and sooo delicious! Credit: Joe Lingeman/Kitchn; Food Stylist: CC Buckley/Kitchn. Recipes. It’s grainy but smooth. RIGHT NOW. They turned out amazing! Just wanted you to know that I am a high school Foods teacher, and we make these (no substitutions) as part of our Muffins unit. No mixer required. I’m stopping on my way home tonight to pick up apples to make these! I would hug you if I could, but I daresay this will do :). I made these for the first time this morning and they were absolutely delicious!!! Super yum. Didn’t have pineapple, but in looking thru the cupboards for it I found 8 cans of way out of date food to toss. Mix with a wooden spoon. I substituted applesauce for some of the butter and used yogurt instead of buttermilk AND added some flax seed. Yum. I love the natural sweetness from the apple and pineapple. i am making these RIGHT NOW! I would cut the sugar to 1/3 cup next time, but was quick easy and delicious, totally a keeper. Deb, do you believe this recipe could be doubled, baked, cut into squares and then frozen? Will they turn out okay if I just use APF instead of whole wheat flour? I would definitely reduce the amount next time- it was just too oily. :) I also would probably skimp on the brown sugar, so thanks for the advice! These are amazing. I even tried to make them a bit ‘healthier’ (by using ALL wholewheat flour and adding 3 apples, skins and all!) In an effort not to skimp on the brown sugar, I put on too much and mine are a bit too sweet. I made these last night, and YUM! You are the muffin QUEEN! Swapped the whole wheat flour for rye and added a splash of milk to make it a little less sticky (used yogurt) — amazing! I appreciated all the timing info in the comments above. Thanks for sharing your expertise. I live outside of the US and wholewheat is not available at times. I’m a total fruit/bready goods addict, and these always fit the bill. I’m making the banana bread tomorrow morning, will comment once we’re done. I’d still consider myself a morning person because I’m still sharper at that end of the day, but I need a half hour in bed drinking tea and reading a book before I feel “awake.” And they were fantastic. I added a few glugs of milk but in hindsight I should have used apple sauce. Then, I realized I had no yogurt (again, a phenomenon here) or buttermilk, so I used sour cream. Not too sweet and stay moist even after 3-4 days. I used sunflower oil, and I reduced the sugar slightly, but that shouldn’t have made a difference…I don’t think. I used all whole wheat flour, unsalted pepitas, and the optional raisins. Figured I had better play it safe so I used brown sugar on top. and I enjoyed these so much I’m making a second batch :), I am in love. The smell alone was worth making them. Oooh, same as the comment above…I didn’t notice about adding half the brown sugar to the batter…I added it all and used more to top them. I made this! I’ve tweaked Arefi’s recipe to make it even more breakfast-y — I lowered the sugar and oil, just a bit, swapped in whole wheat flour, raw sugar for white, added some dried fruit as well as coconut (both nods to the original*), ginger, because I like it here, and I use some toasted, salted pepitas on top. For other parents of little ones….I have two preschoolers and was responsible for snack at both schools in the same October week. Mix the egg, oil, milk and bourbon vanilla in a bowl and gradually add the rest of the ingredients, adding the apples and nuts last. So fluffy and delicious. So moist and delicious! Even my sons likes that salad. What kind of apples would be good to use for this recipe? I really just wanted to say that these made me really happy. Any suggestions for how I might adapt it? I did have a problem or two, however. Keep up the good work. Could I double the recipe and bake it in a bundt pan? I minced the apples really finely and used Fage yoghurt plus some milk instead of buttermilk. Made these last night, and they were delicious! The crunch and flavor were a perfect contrast! It was delicious and completely cooked in only 10 min in a silicone muffin pan. Whole Wheat Apple Muffins – taken from Smitten Kitchen who adapted them from King Arthur Flour. Very nice cake. I would think after your book tours that you would be sympathetic and understand the need to support our stores. my batter was also pretty thick (used buttermilk), but spooned easily. Almond is my second favorite… slightly nutty. I had plain Greek yogurt and used a cup of that and found that it made the batter a bit stiff so I thinned it with a little milk. I just baked these and of course already ate one as soon as the oven dinged! When I make this again – and I will, soon – I’ll cut the oil a bit. Too realistic and clear and yummy-looking! He helped me chop apples and we managed to pulled it off. So, I’ve been waiting to make this (for some unknown reason) but I finally did and I just want to say: (If you over-mix, the buttermilk will cause the mixture to curdle.) The first time I used northern spry apples, and added the extra brown sugar topping 10 min after I had started cooking (I almost forgot about it). You can’t use fresh pineapple with gelatin (or it won’t set) but it’s fine in baked goods. It came out delicious! And my little guy gobbled them up! I was a little concerned bc the batter was so thick, but they tasted amazing – and my kids loved them. Next time I want to try adding walnuts. Used canned pineapple chunks and chopped them and drained well. (Note to self: When returning to snowy New Jersey, stay longer in warm Scottsdale, Arizona if you’re likely to be stranded overnight in snowy Chicago.) These look delicious! I omitted the dried fruit, subbed chopped pecans and walnuts for coconut, and subbed in chopped apple for the chopped pineapple. Thanks for turning me on to this recipe, Deb! Annie you are hilarious– your original comment detailing the muffin making experience and your response to your mom about the 24-hr-bread-in-the-brown-sugar container. Hi Deb! Mine didnt rise as much though but who cares! So make them I did. Whole Wheat Apple Muffins Adapted from King Arthur Flour via Smitten Kitchen Yield: 12-18 (I got 14 from the second batch) Ingredients: 1 cup whole wheat flour 1 cup all-purpose flour 1/2 cup quick oats* 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt and we now refer to these whole wheat apple muffins as “love muffins”. Keep the amazing recipes coming! This recipe yielded 12 muffins for me – and I’m regretting that I’d planned to give six of them away! Highly recommend. Easy peasy. I used four small apples (or apples from our CSA which I assume would be considered small by grocery store standards). Now if I could just get someone to leave some cake in the fridge for me…. Thanks for this recipe! That sounds like a win to me! There are some really happy people here this morning. I brought the temp down and they are edible, but very dark. :(. A winner. I imagine substituting the eggs with a banana and a flex egg might do just fine. They were awesome the first day and still really good the second day. I mixed some chopped pecans into the batter, and sprinkled some on top with the brown sugar as well (1/2 cup total). Choose regular nonfat yogurt over buttermilk and then throw in a little wheat bran for an extra dimension in the texture. I am occasional cook. Merci! This calls for buttermilk or yogurt, but I only have full fat sour cream in the house, will that work? apple strudel. P.S. The banana pulp supplemented the moisture (I learned this helpful bit from David Lebovitz’s blog: that reducing sugar also reduces liquid in a recipe, since sugar liquifies). THis one is up front in the morning… my kids and hubby say thanks in advance!!! Made these with peaches, no sugar and using only whole-wheat flour — they were a hit with people who don’t like sweet muffins. :). I live in North Carolina and my other-than-Granny Smith go-to apple is Fuji. Line I just made these (yes, nearing midnight) and they are awesome. Thanks for the recipe! ; non-dairy milk + vinegar – to create a “buttermilk”; pure maple syrup – a natural liquid sweetener. cut out the topping, as we have these for breakfast, and I try to keep a lid on the sugar intake ’round these parts, ;D I’m always looking for new ideas to bake with whole grains…thanks for the recipe! Great recipe!!! OMG I just made these with my son and they were so amazing!!!! I’ve had this tab open for two weeks and finally made them today, and just… WOW! I added some vanilla extract, some nutmeg, ginger and has some vanilla flavoured yogourt. Comes out perfect every time! I prolly should have been more aggressive about draining the pineapple. 9 years ago: Cumin Seed Roasted Cauliflower with Yogurt I have made it a couple of times now (and also bought the book). Did anything else seem off? Lots of compliments too! The picture has you shredding the carrot and apple, but the directions say grating. 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