Last updated on December 18th, 2024
Vintage Inspiration: My grandmother made these in the fall when there was an abundance of apples picked fresh from the orchard. She lived next door to us, so we were very lucky to get these muffins brought over warm out of the oven!
How to make Old-Fashioned Apple Muffins
INGREDIENTS
apples:
I prefer to use a mix of Jonagold or Jonathan, as their soft texture provides moisture, along with Granny Smith, to provide tart flavor. For more texture in muffins, I grate the apples for moisture and also add diced apples to provide texture. There are so many ways to use up fresh apples in things like baked goods or apple butter, however, if you want to stretch shelf life out over the season, store them individually wrapped in newspaper in a cool basement, garage or refrigerator.
cider:
Instead of following the recipe of adding just milk, I use a mixture milk and apple cider. The cider provides both additional apple flavor and acidity which makes for a lighter crumb when mixed with the baking soda.
Apple Pie Spice:
Many recipes call for Apple Pie Spice which you can purchase, however, I make my own Apple Spice Blend. It’s so simple to make and has a variety of warm, bold spices. I start with a cinnamon as the base, and add nutmeg, cardamom and allspice. To make: mix together 3 T. cinnamon, 4 tsp. nutmeg, 2 tsp. cardamom, 1 tsp. ginger, 1/4 tsp. allspice. Place in sealed container for up to 1 year.
crumb topping:
When making crumb topping, be sure to use room temp butter. You don’t want to use melted butter which makes the crumb soggy, nor do you want to use cold butter since it cuts into the flour and becomes thin when spread over the top.
EQUIPMENT
muffin pan:
Aluminum muffin pans are best since they conduct even heat. I prefer to use vintage muffin pans or modern Nordic Ware. You can choose to spray the pan or use natural muffin liners. I always lightly spray the muffin pan before I put the muffin liners in, to prevent the muffins from sticking in case they spill over the liners.
Old-Fashioned Apple Muffins
Ingredients
DRY INGREDIENTS
- 1 3/4 c. unbleached flour
- 1/3 c. sugar
- 1/3 c. brown sugar
- 1 T. apple pie spice
- 2 tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. salt
WET INGREDIENTS
- 1/2 c. oil or melted butter
- 1 egg
- 1/2 c. apple cider
- 1 c. apples small dice
- 1 1/2 tsp. vanilla
CRUMB TOPPING
- 1/2 c. nuts (optional
- 2 T. brown sugar
- 2 T. flour
- 2 T. butter room temp
Instructions
PREP
- Pre-heat oven to 375 degrees.
- Line muffin pan with muffin liners, or spray with non-stick spray.
- Chop apples into fine chunks.
- Whisk together dry ingredients flour, sugar, brown sugar, baking powder, baking soda, salt, and spices in bowl.
BATTER
- Add oil, cider, egg, and vanilla and mix well.
- Gently fold in apples by hand and mix together.
- Scoop batter into muffin liners ¾ full.
CRUMB TOPPING
- In a separate bowl, mix together butter, flour, brown sugar, and nuts until it turns into a crumbly texture. Sprinkle on the tops of the muffins.
BAKE
- Bake at 375° for 10 minutes. (oven time may vary). Reduce oven to 350° and bake for 10-13 minutes. Let cool and store in air-tight container.
Notes
• In place of the sour cream or milk, use unsweetened oat, coconut or almond milk.
• To replace the egg, add 1 tsp. soda to the batter with 1 T. vinegar poured on top of the soda.
