Recipe by Hunnybunch
"Delicious, moist apple muffins with an unusual taste. Since they are very moist, these muffins require about 4 minutes more than standard for baking muffins. If you like them, you could add 1/2 cup raisins."
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McIntosh apples, peeled and coarsely chopped, or more to taste
I try not to be one of those people who changes a recipe, then rates it, but when it comes to baking, I can't help but try to "healthify" it as much as I can, using simple substitutions.
I feel this recipe as-written, is fantastic, reliable, and versatile, therefore I give it 4 stars.
My healthified substitutions:
1 cup white flour and 1 cup whole wheat flour
1/2 cup brown sugar, only 1/4 cup of white sugar
1/4 cup coconut oil, and 1/2 cup organic unsweet applesauce instead of veg oil.
Pecans instead of walnuts because that's what I had.
THEN I WENT AND UN-HEALTHIFIED IT! YAY!
I made a streusel topping out of crushed biscoff cookies from the Tastebook.com post: "Biscoff Banana Bread with Biscoff Cookie Streusel"
And I drizzled it with some melted caramels...
These things are so moist! I probably could have let them bake another couple minutes (I did about 23) but still tasty!
These are perfect EXCEPT that my first batch, at 400 degrees, was dark brown and dry. Turned down to 350, next batch was wonderful. I used half brown sugar, half white. 2 cups of chopped Granny Smiths worked well. Texture of these muffins is great!
Toddler (and adult!) approved. I have sweet organic apples so changed the sugar to 1/4 cup white and 1/4 brown. I left the skin on the apples and swapped grape seed oil for vegetable oil with no problem. These are really delish! It seemed like there were too many apples and not enough batter at first but they baked up great. I used a mini muffin tin and baked for about 14 minutes. This one is a keeper.
These are what I think of when I think of apple muffins. Perfect amount of moistness and the top bakes up crisp. Glad I tried this one. It's a keeper.
This is a wonderful little muffin that is perfect with your morning cup of coffee. It’s not too sweet, and biting into the little chunks of apple is delightful. I sprinkled sugar on the top to add a little jazz. I made half the recipe resulting in 8 muffins.
I've made this twice now - once as muffins and once as a cake, and both times it was very enjoyable. I thought it would be dry because the mixture prior to baking is very thick, but i guess the moisture from the apples help it out. Very enjoyable!
These muffins are a five for taste, but I'm glad I read the reviews first. The oven temp I used was 375 and 20 - 25 minutes for regular sized muffin tins. It was a very thick batter that needed to be tapped down in the tin before baking. A cup measure of apples would have been better as even Mac's can vary in size. Taking these minor things aside it's a recipe worth saving.
Disappointed.... I followed the recipe exactly. The muffin was dry and slightly bland. The only flavor is the cooked apples which is what salvages this and why I gave it 2 stars. Sorry, but this was not good.
* Percent Daily Values are based on a 2,000 calorie diet.
Hunnybunch's Special Apple Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 162
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