One of the many things that we have been spoiled with in Seattle are apples. I don’t think I realized how much I liked them until I moved out here. Now with a surplus of them, I am always finding new ways to incorporate them into things I bake. Although the apple consumption has increased exponentially since living here, these apple muffins have been a favorite in my family for quite some time.
When my husband travels, he almost always request these muffins for when he gets home. To be honest, I don’t blame him one bit. These are the perfect thing to eat right after flying for quite some time. They are not overly sweet, they have nice texture, and easy to digest after a long day of traveling. The other thing I like about these muffins is I almost always have the ingredients on hand, which makes throwing them together a cinch. So this morning I woke up, whipped up a batch, and had them coming out of the oven right before he walked in the door. How’s that for timing?
I may love sharing my baked goods, but this is one of the few things that I don’t like to share. Making a batch for someone is totally different, but if I make these I usually want them for myself. That may sound greedy, but they hit every spot for me.
From Diane Phillip’s Perfect Party Food
- 3/4 cup vegetable oil
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2 medium firm apples, peeled, cored, and finely chopped
- 1/2 cup walnuts (optional)
- Preheat oven to 350° F. Spray a 12 cup muffin tin with cooking spray.
- In a large bowl, stir together oil, sugar. egg, and vanilla. Add in the flour, soda, cinnamon, and nutmeg. The batter will be very thick.
- Fold in the apples and nuts if using until combined.
- Divide the batter evenly into the muffin tin, about 1/3 cup in each.
- Bake until golden and a toothpick comes out clean, about 25 minutes or a little longer depending on your oven.