A can’t-resist breakfast treat combines autumn’s flavors: cinnamon, toasted nuts, and tart Granny Smith apples. Muffins freeze and reheat beautifully. If you choose to freeze your muffins in a freezer safe bag make sure to squeeze out any extra air first. Then place that bag inside another freezer safe bag to prevent freezer burn. To reheat, microwave them for 15-20 seconds or put them in the fridge to thaw overnight. A quick 5 seconds in the microwave is all they need if you took them out overnight.
Yield: 12 muffins
- Vegetable cooking spray
- 1 medium Granny Smith apple, peeled, cored, and quartered
- 1 cup sugar
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon plus 2 pinches salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup chopped walnuts, toasted
- 2 large eggs
- 1 cup buttermilk, room temperature
- 1/2 cup (1 stick) unsalted butter, melted
1. Preheat oven to 400 degrees. Spray a 12-cup standard muffin tin with cooking spray; set aside. Cut 3 apple quarters into 1/4-inch dice; cut remaining apple quarter into 12 thin slices for garnish.
2. Whisk together sugar, flour, baking soda, salt, and cinnamon in a medium bowl. Add diced apple and walnuts, if using; toss to coat.Whisk together eggs, buttermilk, and butter in a small bowl. Gently fold buttermilk mixture into flour mixture until just combined; do not overmix. Divide batter among muffin cups, filling each about three-quarters full. Top each with an apple slice. Bake until muffins are brown around edges and spring back when touched, 16 to 18 minutes. Let muffins cool slightly, about 5 minutes, before turning out of tin onto a wire rack. Serve warm or at room temperature.
adapted from: marthastewart.com