Wednesday, January 26, 2011

Cinnamon Apple Muffin Recipe

I haven't baked muffins in a LOOONG time, so I thought I'd try a new recipe posted on from  I was not disappointed and you won't be either! 

I always edit the recipe to my particular taste.  For this one, I didn't add the walnuts.  I also used vanilla extract since I didn't have any Calvados.

It was still delicious!!!


1 cup granulated sugar
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon plus a pinch of salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 medium apples, peeled, cored, quartered, then diced
1/3 cup chopped, toasted walnuts
2 large eggs
1 cup Greek yogurt
1/2 cup (1 stick) unsalted butter, melted
1 1/2 tablespoons Calvados (optional)
For topping:
1/4 cup brown sugar
1/4 teaspoon cinnamon


  1. Place cupcake liners inside a 12-cup standard muffin tin.
  2. Preheat oven to 400 degrees.
  3. Whisk together sugar, flour, baking soda, salt, cinnamon and nutmeg in a medium bowl. Add diced apples and walnuts, tossing to coat.
  4. Whisk together eggs, yogurt, butter and Calvados (if using) in a small bowl. Gently fold the liquid mixture into the flour mixture until just combined. Don’t over mix or muffins will be tough. Divide batter among muffin cups.
  5. In a small bowl, mix brown sugar with cinnamon. Sprinkle a little of the mixture over the top of each muffin.
  6. Bake until muffins are brown around edges and spring back when touched, 16 to 18 minutes. Remove muffin pan to a rack to cool for about 5 minutes. Then, turn out muffins onto the wire rack. Serve warm or at room temperature.

Store muffins in an airtight container at room temperature for up to 2 days or freeze in a plastic container for longer storage.

Total Servings: 12

Nutritional Information Per Serving

Calories: 364.1
Carbohydrates: 60.3 g
Cholesterol: 52.6 mg
Fat: 11.2 g
Saturated Fat: 4.4 g
Fiber: 2.7 g
Sodium: 336.0 mg
Protein: 7.0 g

No comments:

Post a Comment