When Aria was born, we were lucky enough to have Daren stay home with us for the first 2 1/2 weeks. His paternity leave is actually better than my maternity leave in terms of pay, believe it or not – but that’s another story. His being home with us was a huge help to me in those first few days postpartum, and really gave us a chance to grow and bond as a family. Once I was feeling a little more recovered, we were ready to start getting out and enjoying the outdoors with our little one, so at 2 weeks old we took Aria apple picking at Linvilla Orchards.
Wearing her in the Boba wrap really seemed to help keep people from getting too close or trying to touch her!
Of course, one of the pitfalls of going apple picking is that you always seem to end up with more apples than you know what to do with! Even though we tried to keep it under control, we still ended up with enough apples to make lots of things. The afternoon we went, Daren baked an apple cake, and once we polished that off I made an apple pie (which was delicious but had some issues with the filling being too liquidy – so that post will have to wait for next time). Around the same time, I saw these muffins over at Annie’s Eats, and had a pretty good idea of what I would be making with the rest. I finally got around to it this week, and good thing too – those apples were not going to last too much longer! The only change I made was to substitute 1/2 all-purpose flour and 1/2 whole wheat flour for the oat flour – simply because I didn’t have oat flour in the house. While Annie mentioned that you could throw oats in the food processor instead, I figured with the unpredictable schedule of a 1 month old, I’d be better off just making the substitution for speed’s sake. These were delicious as is, but next time I would definitely be curious to see how the oats added to the flavor of the muffins!
For the apples:
- 5 medium apples, peeled and coarsely chopped
- 1½ tablespoons unsalted butter
- 1 tablespoon granulated sugar
- ½ teaspoon ground cinnamon
- Pinch of salt
For the muffins:
- 1¼ cup (5 3/8 ounces) all-purpose flour
- 1 cup (4 1/4 ounces) whole wheat flour
- ¼ cup (1 3/4 ounces) granulated sugar
- ¼ cup (1 7/8 ounces) brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon grated nutmeg
- 6 tablespoons unsalted butter, melted
- ¾ cup milk
- ½ cup (4 ounces) Greek yogurt
- 1 large egg
For the topping:
- 2 tablespoons melted butter
- ¼ cup granulated sugar
- ¾ teaspoon ground cinnamon
- ¼ teaspoon grated nutmeg
Preheat the oven to 350ºF. Prepare muffin tins by adding paper liners; set aside.
In a large skillet, melt the 1 1/2 tablespoons butter over medium heat. Stir in the sugar, cinnamon and salt, then add in the chopped apples. Continue to cook, stirring occasionally, until the apples are tender – about 15-20 minutes. Remove from heat and set aside to cool.
In a large mixing bowl, whisk together the flours, sugars, baking powder, baking soda, salt and spices. In another bowl, stir together the melted butter, milk, yogurt and egg. Add the wet ingredients to the dry ingredients and fold together until just combined. Add the cooled apples to the batter and gently fold in.
Scoop the batter into the prepared muffin tins, filling each well about 2/3 of the way up. Bake until a toothpick inserted in the center of a muffin comes out clean, 18-22 minutes. Allow to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Once cooled, melt the remaining butter in a small bowl. Stir together the sugar, cinnamon and nutmeg in another small bowl. Dip the top of each muffin in the melted butter, followed by the cinnamon sugar mixture.
Yield: 14-18 muffins (dependent on the size of your apples)
Source: adapted from Annie’s Eats; originally from Good to the Grain by Kim Boyce