It’s Fall.
There are lots of apples around.
I’m not great at making apple pies so I thought I would make an apple loaf.
I added an extra apple to the recipe. The loaf turned out alright, but if your not going finish it within a few days, you might end up with a moldy treat.
Turns out the apples have a lot moisture. A lot of moisture brings the threat of mold. Ewie.
So if you are going to make this, I would stick with the recipe and cut the apples into blueberry-sized pieces.
I skipped out on the cinnamon topping because I forgot about it.
I think it would have been a nice addition to the loaf.
So if you make this, don’t forget.
The recipe is for muffins but I wanted to make loaves so I dropped the temperature to 350F and baked for about 50 minutes.
Cinnamon-Apple Yogurt Muffins
(makes 12)
1 cup granulated sugar
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon plus a pinch of salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 medium apples, peeled, cored, quartered, then diced
1/3 cup chopped, toasted walnuts
2 large eggs
1 cup Greek yogurt
1/2 cup (1 stick) unsalted butter, melted
1 1/2 tablespoons Calvados (optional)
For topping:
1/4 cup brown sugar
1/4 teaspoon cinnamon
Place cupcake liners inside a 12-cup standard muffin tin.
Preheat oven to 400 degrees.
Whisk together sugar, flour, baking soda, salt, cinnamon and nutmeg in a medium bowl. Add diced apples and walnuts, tossing to coat. Whisk together eggs, yogurt, butter and Calvados (if using) in a small bowl. Gently fold the liquid mixture into the flour mixture until just combined. Don’t overmix or muffins will be tough. Divide batter among muffin cups.
In a small bowl, mix brown sugar with cinnamon. Sprinkle a little of the mixture over the top of each muffin.
Bake until muffins are brown around edges and spring back when touched, 16 to 18 minutes. Remove muffin pan to a rack to cool for about 5 minutes. Then, turn out muffins onto the wire rack. Serve warm or at room temperature. Store muffins in an airtight container at room temperature for up to 2 days. Or freeze in a plastic container for longer storage.
