Jewish Apple Muffins Recipe

Name: Jewish Apple Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon turbinado sugar; 1/2 cup toasted walnuts, chopped fine (about 1/4 cup); 1 medium apple, peeled, halved, cored, and chopped, into 1/4-inch pieces; 1 cup (7 oz.) light brown sugar; 1 1/2 cups (7 1/2 oz.) unbleached all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon table salt; 1 teaspoon ground cinnamon; 1/2 teaspoon freshly grated nutmeg; 2 large eggs; 1/2 cup apple cider; 1/4 cup unsweetened applesauce; 4 tablespoons apple butter

Servings: persons

1 tablespoon turbinado sugar
1/2 cup toasted walnuts, chopped fine (about 1/4 cup)
1 medium apple, peeled, halved, cored, and chopped, into 1/4-inch pieces
1 cup (7 oz.) light brown sugar
1 1/2 cups (7 1/2 oz.) unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
2 large eggs
1/2 cup apple cider
1/4 cup unsweetened applesauce
4 tablespoons apple butter

1
FOR THE TOPPING: Toast walnuts in dry skillet over medium-low heat for 3-5 minutes until fragrant. Let cool completely. Chop fine, and stir together with turbinado sugar in small bowl until combined; set aside.
2
FOR THE MUFFINS: Adjust oven rack to middle position and heat oven to 375 degrees. Spray standard-sized muffin pan with nonstick cooking spray.
3
Whisk flour, baking powder, baking soda, salt, cinnamon and nutmeg together in large bowl. Whisk sugar and eggs together in medium bowl until thick and smooth, about one minute. Slowly whisk in apple cider and applesauce until combined. Using rubber spatula, fold egg mixture into flour mixture until fully incorporated (batter will be thick but smooth).
4
Use ice cream scoop or large spoon to fill each muffin tin 2/3 full. Spread 1 tablespoon chopped apples evenly into each battered muffin tin and press down lightly to incorporate apples into batter. Equally distribute the remaining batter to cover the apples in each muffin (tins should be almost full). Spoon 1 teaspoon of apple butter into center of each muffin. Using chopstick or skewer, gently swirl apple butter into each batter-filled cup using figure-eight motion, pushing it below surface (push down any apples that come to the surface back into the batter). Sprinkle 1 tablespoon toasted walnut-sugar evenly over muffins.
5
Bake until muffin tops are light brown and just firm, 15-17 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

693

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon turbinado sugar, 1/2 cup toasted walnuts, chopped fine (about 1/4 cup), 1 medium apple, peeled, halved, cored, and chopped, into 1/4-inch pieces, 1 cup (7 oz.) light brown sugar, and more.

Yes, Jewish Apple Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Jewish Apple Muffins

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