Cinnamon-sugar topping makes these apple muffins irresistible
Cinnamon-sugar topping makes these apple muffins irresistible

I love breads and pastries. Usually I’m able to resist the allure of the baking section when I’m in a store, but when the last two apples in a bag start to get too soft to want to eat as a snack, there really is no other option than to convert them into muffins.

This recipe is from Better Homes and Gardens Homemade Bread Cook Book (1973). It can easily be altered for other fruits. For instance, you can use blueberries instead of apples, add 1/2 teaspoon lemon juice, and leave off the topping to have a lovely blueberry muffin recipe.

Apple Muffins

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1 cup white, unbleached flour

¾ cups whole wheat flour

¼ cup sugar

2½ teaspoons baking powder

¾ teaspoon salt

½ teaspoon cinnamon

1 well-beaten egg

¾ cup milk

1/3 cup cooking oil

1 cup peeled and chopped apple


2 tablespoons sugar

½ teaspoon cinnamon

Stir thoroughly the dry (first six) ingredients; make well in center.

apple muffins
muffins cooling

Blend egg, milk, oil, and apples in a small bowl. Add all at once to dry mixture. Stir until just moistened.

Line muffin pans with baking papers and fill ¾ full. Sprinkle with topping.

Bake at 400°F for 12-18 minutes, or until toothpick inserted near center comes out clean.

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