Wednesday, May 8, 2013

Apple Almond Muffins

I LOVE muffins for breakfast!  There are some mornings where I just find whatever fruit and nuts I have, modify my muffin recipe, and make something new.  They are extremely versatile and always yummy.  They go great with omelets, can act as a great brunch menu, or even satisfy a sweet-tooth for those late night snack cravings. 

This time, I used Gala apples and honey-roasted sliced almonds that I get from Trader Joe’s.  These almonds are a kitchen pantry necessity for us.  We put them in everything: muffins, salads, on ice cream…you name it, we have tried it.  Or, you can just take a handful because they are really that good.  Although I used the honey-roasted sliced almonds, you can also use plain sliced almonds and they will be just as satisfying. 

Apple Almond Muffins

¾ c milk
¼ c vegetable oil
1 large egg
2c all purpose flour
½ c sugar
2 tsp baking powder
½ tsp salt
½ tsp cinnamon
1c chopped apple
½ c honey-roasted sliced almonds

Preheat oven to 400F.

In a medium bowl, whisk together milk, oil, and egg.

In a large bowl, combine flour, sugar, baking powder, salt and cinnamon.  Mix together.  Fold in apples and almonds.

Tip: Here's a tip that my mom taught me - Sift all of your dry ingredients.  It's makes the batter lighter.

Stir dry ingredients into wet ingredients until flour mixture is moistened.  Spoon batter into a paper-lined muffin pan.

Note: Do not over-stir your muffins!  Fold in the ingredients just until the flour is wet.  The batter will be lumpy but your muffins will be light and fluffy!

Bake @ 400F for about 15 mins or until a toothpick inserted in the center of a muffin comes out clean.  Immediately remove muffins from pan and cool on a wire rack.

This recipe made 9 muffins for me.  I didn’t use an ice cream scoop or anything.  You can add more or less batter for more or less muffins.  I like large muffins so recipes that often call for 12 muffins only make 6-9 for me.  Just keep in mind that the cooking time and or temperature may need to be adjusted.  If you’re making 6, you may want to shoot for 17 or so minutes.  If you’re making 12, you may want to shoot for 12 or so minutes.  Always check with a toothpick and it’s better to check earlier than later.


  1. YAY! Keep it coming. Can't wait to make these :)

    1. Thanks April!!! We will definitely keep them coming :)