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Apple Muffins

  • Servings:

    Serves 12 as an appetizer
  • Prep Time:

    20 minutes
  • Cook Time:

    26 minutes

Ingredients

1/4 cup light or dark brown sugar, packed (Topping)
1/4 cup white whole wheat flour (Topping)
1/4 cup old-fashioned oats (Topping)
1/8 tsp. salt (Topping)
1 tsp. grated lemon zest (optional) (Topping)
3 Tbsp. unsalted butter, cut into 1/2 inch cubes (Topping)
vegetable cooking spray (Muffins)
2 tart, firm apples, such as Empire or Granny Smith, peeled and cut into 1/4 inch dice (about 3 cups) (Muffins)
2 Tbsp. fresh lemon juice (Muffins)
1 1/2 cups all-purpose flour (Muffins)
1/2 cup white whole wheat flour (Muffins)
1/4 cup light or dark brown sugar, packed (Muffins)
1/4 cup sugar (Muffins)
1/2 tsp. baking soda (Muffins)
1 1/2 tsp. baking powder (Muffins)
1/4 tsp. salt (Muffins)
2 tsp. ground cinnamon (Muffins)
1/4 tsp. ground cloves (Muffins)
1/4 tsp. ground nutmeg (Muffins)
2 oz. Neufchatel cream cheese (1/4 of an 8 oz. pkg.), cut into small pieces (Muffins)
5 Tbsp. unsalted butter, cut into 1/2 inch cubes (Muffins)
2 eggs (Muffins)
1/2 cup milk (Muffins)
2 tsp. vanilla extract (Muffins)
1/2 cup coarsely chopped walnuts (Muffins)
Apple Muffins

Directions

1. Prepare topping. In a small bowl, stir together brown sugar, flour, oats, salt, and lemon zest if using. Add butter and use a fork or your fingers to work into the flour mixture until crumbly. Set aside.
2. Prepare muffins. Preheat oven to 375 degrees F. Spray a 12-cup muffin pan with vegetable cooking spray.
3. In a medium bowl, combine apples and lemon juice and stir to mix. Set aside.
4. In a food processor, combine both flours, both sugars, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg. Process to mix thoroughly, about 20 seconds. Add cream cheese and process to incorporate, about 20 seconds. Add butter and process to incorporate, about 20 seconds. The texture should be like cornmeal. (Alternatively, mix in a large bowl and work in cream cheese and butter with a fork or your fingers.)
5. In a large bowl, whisk together eggs, milk, and vanilla. Stir in dry mixture; batter will be very thick. Add apples and walnuts and stir to blend. Batter will become slightly less thick. Divide batter evenly among the muffin cups. It will be slightly higher than the top of the cups. Sprinkle the reserved topping over the batter, pressing down slightly to help it adhere to the batter.
6. Bake until a toothpick inserted into the center of a muffin comes out clean, about 22 to 26 minutes. Let rest in the pan for 2 minutes, then transfer to a cooling rack and let cool at least 5 minutes before serving. Serve warm or at room temperature.
Source: Hannaford fresh Magazine, September - October 2015

Nutrition

Nutritional Facts
Servings Serves 12
Base Nutrients
Calories 290 kcal (15%)
Calories from Fat 117 kcal (0%)
Total Fat 13 g (20%)
Saturated Fat 6 g (30%)
Cholesterol 55 mg (18%)
Sodium 230 mg (10%)
Total Carbohydrates 37 g (12%)
Dietary Fiber 2 g (8%)
Protein 6 g (10%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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