Hello October! I am PUMPED! We went apple picking this past weekend and got 115 pounds. So now I have to process them. ALL of them. Most of them will be turned into applesauce, a little jelly, and baked goods. We don’t have a place in our house that we can properly store them for any length of time since our basement is too damp. So that means I have about 2 weeks to get it all done before they start getting gross. I guess fresh fruit doesn’t generally last much longer than that anyway. I better get canning!
Since we have all these wonderful apples on hand, I thought it only appropriate that I do some baking with them. Obviously. I made our beloved apple pie this week. And these muffins. I made 2 dozen and they were nearly gone the first day. They are SO good. I swear, I am not yelling at you today with all my caps. I am just excited!
Let’s talk about these muffins and what makes them so darn delicious. First off, you actually are getting a double whammy of an apple dosage here. I used a whole lot of fresh diced apples, as well as applesauce. It makes them super moist. I also used milk, just because I didn’t feel like oil was necessary here. Since these are a fall-themed muffin, I couldn’t leave out cinnamon and nutmeg. Some of my favorite spices. I would definitely use an unsweetened applesauce, otherwise you might end up with an overly sweet muffin. Unless you’re into that. I also used a combination of granulated sugar and light brown sugar, since I love the depth molasses adds to baked goods.
These bad boys come together fairly quickly, so you could definitely make these on a lazy Sunday morning while the kids are still in bed and you’re in your bathrobe. Because that’s how I always cook my Sunday morning breakfasts. Doesn’t everyone?
Island Bakes Original
- 3 cups all-purpose, unbleached flour
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon kosher salt
- 4 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2/3 cup unsweetened applesauce
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 3/4 cup whole milk
- 4 medium apples, washed, cored and diced
- raw coarse sugar for topping, optional
- Preheat the oven to 375ºF. Grease or line 2 dozen muffin wells. Set aside.
- In a large mixing bowl, whisk together the flour, both sugars, salt, baking powder, baking soda, cinnamon and nutmeg. In a large measuring cup, whisk together the applesauce, eggs, vanilla and milk until combined. Stir the wet mixture into the dry ingredients and mix with a wooden spoon, just until combined. Gently fold in the diced apples.
- Fill the muffin wells about 2/3 full. Sprinkle coarse sugar over the tops, if using. Place in the oven and bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let the muffins cool for about 5 minutes before removing from the pan. Serve warm with butter.
- These are best the day they are made, but will last for 2-3 days in the refrigerator.