Breakfast
Apple Walnut Muffins
Makes 12 muffins
Apple Walnut Muffins
Makes 12 muffins
The diced apple in these muffins offers a pleasant, unexpectedsweetness.
Nutritional analysis per muffin:Calories 145 (40% from fat)
carb. 19g
pro. 3g fat 7g
sat. fat 4g
chol. 31mg
sod. 116mg calc. 31mg
fiber 1g
carb. 19g
pro. 3g fat 7g
sat. fat 4g
chol. 31mg
sod. 116mg calc. 31mg
fiber 1g
Ingredients
- Nonstick cooking spray
- 1 cup unbleached, all-purpose flour
- ½ cup whole-wheat flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 6 tablespoons (¾ stick) unsalted butter, cut into 1-inch pieces and at room temperature
- ¼ cup, plus 2 tablespoons packed light brown sugar
- 1 large egg
- ½ cup buttermilk
- ½ teaspoon pure vanilla extract
- 1 Granny Smith apple, peeled, cored and diced
- ¼ cup roughly chopped walnuts, toasted
Preparation
- Preheat oven to 375°F. Generously spray a 12-cup muffin pan with nonstick cooking spray. Reserve.
- Stir together the flours, baking powder, baking soda, cinnamon and salt in a small bowl. Reserve.
- Put butter and sugar into the Cuisinart® mixing bowl. Insert the flat mixing paddle and mix on Speed 5 to cream until light and fluffy, about 2 minutes. Scrape down the entire bowl if necessary.
- Reduce to Speed 3 and add the egg. Mix until fully incorporated. Scrape down the entire bowl.
- Reduce to Speed 2 and add the reserved flour mixture. Mix until combined. Scrape the bowl. Add buttermilk and vanilla extract. Mix until combined, about 1 minute.
- Reduce to Speed 1 and add in the diced apples and walnuts and mix to fold.
- Scoop batter evenly into prepared muffin pan. Bake until deep golden in color and a cake tester comes out completely clean, about 16 to 18 minutes.
- Remove from oven and cool on wire rack until very cool, about 15 minutes; remove from pan and allow to cool completely.
