Apple-walnut muffins

My mother made apple muffins occasionally when I was a kid (always with chicken, for reasons I never understood), and though I have her recipe the muffins I made never tasted as good as the ones I remembered. Eventually I started over and rebuilt them around the way I actually bake… hence the buttermilk. I still make them for dinner, though, and not for breakfast. I still don’t have a good reason for that.

A note about the apples: Tart apples will stand out more in the muffin than sweet ones like Rome or Red Delicious, but don’t use a firm-textured pie apple like a Granny Smith unless that’s all you have; it won’t have time to soften and will stay crunchy, which I think detracts from the texture of the muffin. (You already have walnuts for crunch.) The sort of apple you’d be likely to have around for lunches and snacks is fine, actually — Galas work well. And if one is getting a little mealy, this is a perfectly good way to use it up.

    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • [frac]1/2[/frac] teaspoon baking soda
    • [frac]1/2[/frac] teaspoon salt
    • [frac]1/2[/frac] teaspoon cinnamon

    Whisk together in a large bowl.

    • 1 egg, beaten
    • 1 cup buttermilk
    • 4 tablespoons butter, melted
    • [frac]1/4[/frac] cup brown sugar

    Combine in a second bowl. Add to the dry ingredients.

    • 1 medium-sized tart apple, chopped
    • [frac]1/2[/frac] cup chopped walnuts

    Stir in.

    • [frac]1/2[/frac] teaspoon cinnamon
      1 tablespoon sugar

    Sprinkle the muffins with cinnamon sugar before baking.

  1. Bake in greased muffin tins at 375°F for about 15 minutes.

    They will turn out more easily if left to sit in the tins for 5 minutes or so after they come out of the oven (but not much longer).