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Apple Cinnamon Muffins

Hey babes,

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So I just had a conversation that went a little something like this:

Me: Want a muffin? They’re waaaarm
Roommate: They smell heavenly but I’m so full. I don’t know if I can do it.
Me: (takes a bite of a muffin)
Roommate: (looks distressed)
Me: Maybe just a bite of my muffin?
Roomate: Mhmmmmmm
Me: (feeds her bite of muffin)
Roommate: OH MY GOOOOD WHY IS EVERYTHING YOU BAKE SO GOOD I THINK I JUST TASTED HEAVEN I need to eat a whole one oh my god (etc. etc.)

I kid you not. This seems to happen a lot with my baking. My roomies are the most lovely little culinary-confidence boosters. I love ’em. Anywaaaaays. Okay, I’m not trying to brag, but these were some pretty awesome muffins. I adapted the recipe from Smitten Kitchen¬†who adapted it from some other recipe (King Arthur Flour?)..lots of adapting. Regardless, these muffins turned out wonderfully! Mine are not, however, whole wheat. Being a college student with limited baking resources, I do not own whole wheat flour. Maybe someday. If I’m feeling ambitious. Also I did not have buttermilk OR plain yogurt. But I made do just fine. And they turned out FAB soooo yay try my version!

2 c. all purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1 Tbsp. cinnamon

1/2 c. unsalted butter, room temp.

1/2 c. sugar

1/4 c. dark brown sugar (plus some extra to sprinkle on top!)

1 c. vanilla greek yogurt

2 apples, peeled and chopped (I used one pink lady and one granny smith…ha)

Preheat the oven to 450. Mix together the flour, baking soda, baking powder, salt, and cinnamon in a bowl and set aside. Cream together the butter, sugar and brown sugar in a separate bowl until combined and fluffy, then add the egg and mix again. Next, gently mix in the yogurt until just combined. Finally, fold in the apple chunks (ugh I had the word CHUNK but it had to be said) and divide the batter into a greased muffin pan (again, I used my go-to coconut oil) and sprinkle some brown sugar on of each muffin so they turn out nice and crunchy and yummy. Bake for 10 minutes, turn the oven down to 400, and bake for another 5-10 until a toothpick comes out clean. Mine only needed an extra five, and even then they were a little crispy. I probably could’ve taken them out sooner, but they were fiiine.

The batter may seem super thick, but don’t worry! Mine certainly was. I blame the greek yogurt. But it made the muffins super moist and perfect so I’m okay with it. The original recipe said this made a dozen muffins, Smitten Kitchen said 18, and I ended up making 16 soooo I guess it really depends on your batch!

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I’m so glad I decided to buy a muffin pan immediately upon moving into my apartment. Solid investment.

Love, Emily

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