Apple Cinnamon Muffins
Adapted from Ratio, by Michael Ruhlman
This recipe utilizes the traditional muffin/quick bread ratio. It worked out great. I cannot remember if I’ve used this one yet, since I don’t often make muffins. Possibly I used this recipe for my pumpkin muffins.
Prep Time: 10 minutes
Cook Time: 25 minutes
Makes: 11 muffins
8 ounces all purpose flour (about 1 ½ cups)
4 ounces brown sugar (about ¾ cup packed)
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon fine sea salt
4 ounces eggs (2 large eggs)
4 ounces butter, melted (1 stick)
8 ounces milk (1 cup
1 granny smith apple, peeled and diced into ⅛” to ¼” dice, about 1 cup
Oil or butter for greasing the muffin tin
12 cup muffin tin
Large mixing bowl
Medium mixing bowl
Preheat the oven to 350 degrees Fahrenheit.
Grease the muffin cups with butter.
Peel and chop the apple into ⅛” to ¼” cubes.
In a large mixing bowl add 8 ounces of all purpose flour, 4 ounces brown sugar, 2 teaspoons ground cinnamon, 2 teaspoons ground baking powder, and 1 teaspoon fine sea salt. Whisk to combine.
In a medium mixing bowl add 8 ounces milk and 2 large beaten eggs. Whisk to combine the milk and eggs. Slowly pour the 4 ounces of melted butter into the bowl, whisking while pouring to combine.
Add the wet ingredients to the dry ingredients and stir with a spoon just until combined.
Add in the diced apple to the batter and stir just to distribute evenly.
Spoon the muffin batter into the greased muffin pan. It should make 10-11 muffins.
Bake in a 350 degree Fahrenheit oven for about 25 minutes, rotating the pan halfway through baking.