Ina Garten Apple Muffins Recipe
To keep the streusel topping on your muffins, use chilled butter, avoid overmixing, press the streusel onto the batter firmly, create a slight indentation for it, bake promptly, and freeze the streusel briefly before applying if possible. These steps ensure the streusel maintains its crumbly texture, adheres well during baking, and adds a delightful, flavorful finish to your muffins.
Ingredients
- Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Wet Ingredients:
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- Apples:
- 2 cups tart apples e.g., Granny Smith, peeled and diced
- 1 tablespoon lemon juice for tossing apples
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin tins with paper liners.
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- muffin tins lined with paper liners
- In a large bowl, whisk together the melted butter, sugar, eggs, buttermilk, and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
- Fold in the diced apples and walnuts.
- Divide the batter evenly among the prepared muffin tins.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.