How to: Seasonal Cooking – Apple Muffins


Remember the game where you twist the stem of an apple, and each twist corresponds with a letter of the alphabet, and whichever letter the stem twists off at is the first letter of your true love’s name?

Good game.

Though, not quite fair to anyone who’s name begins with anything after about G.

Today I got E. Twice.

Of course now I’m panicking that I may have married the wrong man.


So anyway.  It’s apple season!!!

This muffin recipe’s got apples two ways.  Fresh and saucy.


Right…so adding apples and/or applesauce is a great way to add moisture to baked goods without adding a lot of fat.

Buttermilk is too, in fact.  Oh by the way, if you don’t have buttermilk at home you can make your own.

Add 1 Tbsp of lemon juice or white vinegar to 1 cup of milk.  Wait 5-10 minutes.

Voila – buttermilk.  I kid you not.


These muffins come out both moist and light.  They’re a great treat that’s not over the top indulgent.

With a dab of nut butter they’d even work for a nice quick breakfast.


If you’re pouring the batter directly into muffin tins, it makes a perfect dozen.  If you use parchment muffin tin liners, you’ll get a few extra.


Oh, and the pecan streusel type topping is a non-negotiable addition.  Hear me?

Go on then.  Make some muffins!



Apple Muffins

Serves 12 muffins
Prep time 10 minutes
Cook time 25 minutes
Total time 35 minutes
Website Slighty adapted from Ellie Krieger


  • ⅓ cup chopped pecans
  • ¾ cup plus 2 Tbspbrown sugar
  • 1 teaspoon cinnamon
  • 1 cup pastry flour (all purpose flour will work too)
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon fine salt
  • ¼ cup canola oil
  • 2 Large eggs
  • 1 cup unsweetened apple sauce
  • 1 teaspoon vanilla
  • ¾ cup buttermilk
  • 2 Small firm apples, peeled and chopped (Try gala, granny smith or honey crisp)


1. Preheat oven to 350F
2. In a small bowl, combine pecans, 2 Tbsp brown sugar and cinnamon.
3. In a medium bowl combine flours, baking soda and salt
4. In a large bowl, mix canola oil and remaining brown sugar until well combined. While mixing, add one egg at a time. Stir in applesauce and vanilla.
5. Add flour in two batches, alternating with buttermilk. Stir until just combined. Gently fold in apple pieces.
6. Pour batter into greased/lined muffin sheet. Sprinkle pecan and brown sugar mixture evenly over 12 muffins.
7. Bake for 20-25 minutes until a toothpick comes out clean.

One thought on “How to: Seasonal Cooking – Apple Muffins

  1. Pingback: Recipe Roundup: Harvest Edition | Eat Well

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