These are my Nan’s Old-Fashioned Apple Muffins. She typically would make these in the fall when there was an abundance of apples picked fresh from the orchard. My Nan lived next door to us, so we were very lucky to get these brought over warm out of the oven! There are so many ways to use up fresh apples in things like baked goods or apple butter, however, if your looking to stretch them out over the season, store them individually wrapped in newspaper in a cool basement, garage or refrigerator.
Bakers tips for Old-Fashioned Apple Muffins:
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.
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.
I’ve modified the original recipe by adding some butter to provide additional flavor along with using oil to make for a tender, moist crumb. Remember when baking, to always use a mild oil such as canola or ‘extra light’ extra virgin olive oil so that it doesn’t overpower your baked good.
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, and sharing it with you. It’s so simple to make and has a variety of warm, bold spices. I start with a cinnamon as the base, and add a higher ratio of nutmeg, cardamom and allspice than typical recipes or conventional brands make.
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.
For more apple recipes try our Old Fashioned Apple Pie
Old-Fashioned Apple Muffin
- 1 3/4 c. unbleached flour
- 1/3 c. sugar
- 1/3 c. brown sugar
- 2 tsp. Apple Spice Blend
- 2 tsp. baking powder
- 1 tsp. salt
- 1/3 c. unsalted butter melted
- 2 T. oil
- 1 egg
- 1/2 c. freshly grated apple
- 3/4 c. diced apple
- 1/3 c. buttermilk, cream or milk
- 1/2 tsp. baking soda dissolve in buttermilk
- 1/2 c. apple cider
- 1 t. vanilla
- 1/3 c. nuts (pecans or walnuts) chopped fine
- 2 T. brown sugar
- 2 T. unbleached flour
- 2 T. unsalted butter room temp
- 1/2 tsp. Apple Spice Blend
- Preheat oven to 400 degrees. Prepare 12 muffin liners.
- Whisk together dry ingredients in bowl.
- Pour wet ingredients into dry ingredients and mix until just combined.
- Pour batter 3/4 full into the liners and sprinkle with crumb topping.
- Bake at 400 degrees for 10 minutes, then turn down oven to 375 degrees and bake for additional 13 minutes until toothpick in center comes out clean.