Tag Archives: apples

Triple Apple Muffins

Welcome to apple season. Yes, we have been here for a while, but last week’s windstorm that brought down all those high, out-of-reach apples has brought urgency to the situation.  That, and the King Arthur Flour Mother Ship has deemed it Apple Week so , let’s join in.

I’m not a huge muffin person. I like muffins enough, but most muffins are a thinly disguised excuse to eat cake in the morning. Nothing against cake, but I don’t need more reasons to eat it for breakfast. These muffins, however, are pretty healthy on the muffin meter. First, they’re packing  apple overload–in grated, chopped, and sauce form. They’re made with whole wheat flour, olive oil for the fat and maple syrup for the sweetener. They’re also easy to make, though they  do require chopping and grating, plus a little more effort if you channel your inner Laura Ingalls and make your own applesauce (I had to do it. See windstorm, above).

This recipe is good to have in your arsenal for apple season, and as advertised, do indeed get better after hanging out for a bit,

Triple Apple Muffins
From Cookie and Kate

From thought to table in half an hour. Maple syrup and a triple dose of apple makes these healthy muffins a bite of New England.


  • 1 ¾ cups white whole wheat flour or regular whole wheat flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup grated apple
  • 1 cup apple diced into ¼” cubes
  • ⅓ cup melted coconut oil or extra-virgin olive oil
  • ½ cup maple syrup (or honey*)
  • 2 eggs, preferably at room temperature (or 6 tbsp aquafaba**)
  • ½ cup plain Greek yogurt (or non dairy yogurt of choice**)
  • ½ cup applesauce
  • 1 teaspoon vanilla extract
  • 1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top


  1. Preheat oven to 425 degrees Fahrenheit. Grease or line all 12 cups on your muffin tin with butter or non-stick cooking spray.
  2. In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda and salt. Blend well with a whisk. Add the grated apple (if it is dripping wet, gently squeeze it over the sink to release some extra moisture) and chopped apple. Stir to combine.
  3. In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt, applesauce and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
  4. Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). The batter will be thick, but don’t worry! Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. Bake muffins for 13 to 16 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
  5. Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.


*If you are baking with honey: Honey tends to brown quickly, so to avoid overdone muffins, bake muffins at 325 degrees Fahrenheit until a toothpick inserted in the center comes out clean, about 23 to 25 minutes.

**Veganize these by using flax eggs or aquafaba, and non dairy yogurt


How About Them Apples?

Full disclosure. This post is really an excuse to put up my favorite video clip of the season. Behold the way one chef dealt with a huge order of tarte tatins.   

If more men knew that this was a step in the process of making apple pie we’d have a whole lot more male pie bakers. And while we are on the subject of men and food prep, you might enjoy the exploits of our favorite Russian Food hacker  (the kiwi and the pomegranate hacks were news to me).

But power tools aside, this is also the right time to remind everyone of all the great things to do with apples. There are lots of them this year, though not really in our orchard, which is a mixed blessing. No hauling bushels and grain sacks full of apples to the cider maker, but no homegrown apple cider. There are, however, more apples than we can possibly use, and here are my favorite ways to approach the task.

For Snacks:

Best, of course, is just eating these crisp juicy apples, which are the ideal for taking on the road or the trail. But when you need something a little more interesting, get dipping. Peanut butter and almond butter are excellent, healthy options, as is vanilla yogurt or one of my faves, a mixture of ground flaxseed and cinnamon. If you really need to make the hard sell on apple slices serve them with Nutella or, even better, with homemade salted caramel Cholliesauce.

For Breakfast:

It’s time for apple cheddar scones. It just is. Trust me on this. For apple cheddar pancakes (thank you Doug Haney) thinly slice up some Granny Smith or Mac- like apples and cook them down. Slice up sharp cheddar. Add both to the pancake right after you pour it on the griddle and cook the cakes as usual. You know to top them with–only real stuff!

For Lunch:

Add thinly sliced apples to your sandwich, especially if it’s in turkey and cheddar or grilled cheese family. Make a frittata with chopped apples and cheddar. Make an apple/ butternut squash soup like this one , or my slacker no recipe version that I swear I will post soon.

For Dinner:

Dip them in Guinness Fondue. Serve up some pork tenderloin with homemade caramelized applesauce. See below.

For Dessert:

If you haven’t already made this Apple Cake, do it! If you don’t have the mojo to make the cake at least make the brown sugar frosting and just smear it on an apple and call it good. Really good. The frosting is totally easy and all-time delish. And, especially if your apples aren’t winning any beauty contests make a Joni Mitchell apple pie.

For Fun:

Finally, if you prefer to drink your apples, mix up some hard cider sangria and enjoy the season!

Caramelized Applesauce Plus

rosy applesauce

Rosy pink applesauce from tree to table with one little stop on the stove.

This came about as a total mistake, after I got distracted while making a batch of applesauce with the thin-skinned apples that come off my favorite tree.  It appeared to be yet another burned disaster, another charred pot headed to the graveyard, but it did smell pretty good. The happy result was Applesauce Plus, which is sweet without added sugar and prettily pink. It was an instant family fave.


  • As many tart, unpeeled red-skinned apples as you want.
  • Squeeze (or more) of fresh lemon juice.


Cut the cores from the apples and put them in a pot, barely covered with water. Boil until the water is thick and bubbly and the pot smells a bit like caramel. This takes a while, so you’ll want to ignore them for a while, but not be so far away that all the water boils away and you ruin your pot.

When the apples are sticking to the bottom just a bit and the pot smells really good, turn off the stove and let the whole thing cool. Smash the apples through a sieve or a food mill like this one (which is totally worth having), and add a squeeze of lemon. Enjoy it as is or on pretty much anything.