Everyone's all about pumpkin, but what about apple? It's finally fall, and we dig in with Jonathon Alsop and Amy Traverso about everything apple: special varieties, recipes, craft ciders and Massachusetts apple wines. You can find an incredible apple muffin recipe below:
APPLE PUMPKIN WALNUT MUFFINS (makes 15 muffins)
1. Preheat oven to 375°F. Line the muffin cups with paper liners or grease with butter. In a large bowl, whisk together the flour, sugar, cinnamon, salt, baking powder, baking soda, ginger, and cloves. In a medium bowl, whisk together the pumpkin puree, eggs, oil, apple, chopped walnuts, and vanilla.
2. Add the wet ingredients to the dry and stir to combine (do not overmix). Divide the batter among 15 muffin cups, filling each about three-quarters full, and top each with a walnut half if desired. Bake until the muffins are puffed and golden and a cake tester comes out clean, 20 to 25 minutes. Let the muffins cool on a rack for 15 minutes, then serve warm.
Make-Ahead Tip: You can prep this recipe through step 1 the night before, then finish it in the morning. You can also freeze the finished muffins in a zip-top bag for up to two months.
*Adapted from The Apple Lover’s Cookbook by Amy Traverso (W.W. Norton & Co., 2011), p. 173.
