This one is a new find for me, but I’ve made it twice now. This month. They are super simple, and seem to suffer no detriment to being reheated in the microwave. They are slightly sweet and yet don’t make you feel (completely) like you’re eating a naked cupcake for breakfast and calling it a muffin. And they are good plain or with a generous dousing of butter. This one hales from Jo-Anna Rooney at A Pretty Life in the Suburbs, and I actually didn’t make that many alterations to it. In fact, I think I just upped the egg by one, actually, because I had been looking for a higher-protein muffin to take on a short road trip.
Preheat your oven to 400°. I always used to forget this and I suspect that having to wait around for the oven has a detrimental effect on anything that has a quick rising agent in it (like baking soda or powder). Of course, with yeast you’re supposed to wait, so it’s not always a perfect solution to start by heating the oven. But in this case, don’t forget to turn it on!
Alright, so, prep your ingredients! I like this one, because it doesn’t really have any fancy requirements for order or anything. Just put your dry ingredients in one bowl, your wet ones in another and, don’t forget to let your melted butter cool a little so as to not cook your whisked eggs! I feel like at this point I should probably assure you that while Mr. Charles and I make our own maple syrup, it is not going to feature in ALL the recipes….. although, probably in more than you would expect (“Even in the corned beef?” You ask. “Really?” “Yes, yes indeed, and it is soooo good!”).
While you are waiting for the butter to cool down, go ahead and peel, core, and chop your apples. Pictured here is really 1 and 5/8th of an apple because I dropped two sections on the floor and I don’t trust my kitchen floor (maybe I should mop more often?) but I don’t think the recipe is really that persnickety on the apples. Hey, the worst that can happen is you’ll have some extra batter, right?
Alright, now mix all of it together in the largest bowl you happen to have used (I always seem cursed to get the larger bowl for whichever set of ingredients (wet or dry) the instructions says to add to the other. But I really don’t see why it should make a difference. In this instance I used a small one for the wet and a large one for the dry. So dump the wet in on top, stir a bit, and then add the apples and stir some more. It should look, unsurprisingly, like muffin batter. Behold!
Now, spoon that batter (making sure that there is a moderate amount of apple pieces in all of them, rather than discovering that your last three muffins are all batter and no apple) into a muffin pan, or papers, or even into these handy silicone ones I have that make me so ridiculously happy (they don’t need to be greased and they’re dishwasher safe!).
Now, the recipe says it makes 12 muffins, and it is sort of right in that it doesn’t make like three times that amount like some cookie recipes do (sorry, soapbox). But it always seems like people online must have bigger muffin cups than I do, or a different grasp of the laws of physics, because at this point I always have leftover batter. Enough leftover batter that there is no chance of squeeeeeezing it into the muffin cups.
It’s time for….. jumbo muffins! Or whatever other small container you happen to have on hand. It could be a coquette, or a mini loaf pan, or even just a glass Pyrex dish of smallish dimensions (do me a favor and take the plastic lid off for this use). The worst that can happen is it might need to be left in a bit longer to finish baking. Make sure to butter the extra-batter-container well as you can’t just turn it inside out to get the muffins out like you can with the silicone ones.
Now, your oven should be nice and hot by now, so just pop those muffins in and set the timer for 20 minutes. They should come out looking all lovely and golden brown, and an inserted knife should come out clean. Let them cool a bit ‘til you can touch them, and then set them on a rack to cool the rest of the way. If you are using the silicone cups, take them out as soon as you can, as I find they can leave a funny flavor if left too long.
Try not to eat them all!
Maple Apple Muffins
By Jo-Anna Rooney at A Pretty Life in the Suburbs (alterations by S.E. Kocher)
Time: About an Hour
1 1/3 cups flour
1 cup oats
2/3 cup sugar
1 Tablespoon baking powder
1 1/2 teaspoon cinnamon
1/2 cup milk
2 eggs, beaten
1/3 cup melted butter
1/4 cup maple syrup
2 medium apples, peeled and diced
- Preheat oven to 400°.
- Whisk together dry ingredients.
- Mix together wet ingredients.
- Stir together.
- Add apples
- Put in muffin cups.
- Bake for 20-25 minutes or until knife comes out clean.