Apple Muffins

My friends and I love to hate Martha Stewart and her team of annoyingly crafty people. Every month as I wait for my subscription, I think, “What new thing will she print that I MUST make? Homemade Peeps?”

A friend sent me this recipe a while ago and I baked it despite the fact that I try to save apple-cinnamon treats for fall and winter. But why deny bliss?

Chunks of tart apples dot the soft, moist muffins and cinnamon keeps it interesting. Next time, I might try to jazz these up with some nutmeg or chopped candied ginger. They don’t need much, but apples are fun to cook with interesting spices. I omitted the walnuts, but add if you like them.

Martha’s Chunky Apple Muffins


  • Vegetable cooking spray
  • 1 medium Granny Smith apple, peeled, cored, and quartered
  • 1 cup sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon plus 2 pinches salt
  • 1/2 teaspoon ground cinnamon
  • 2 large eggs
  • 1 cup buttermilk, room temperature
  • 1/2 cup (1 stick) unsalted butter, melted


  1. Preheat oven to 400 degrees. Spray a 12-cup standard muffin tin with cooking spray; set aside. Cut 3 apple quarters into 1/4-inch dice; cut remaining apple quarter into 12 thin slices for garnish.
  2. Whisk together sugar, flour, baking soda, salt, and cinnamon in a medium bowl. Add diced apple and walnuts, if using; toss to coat.Whisk together eggs, buttermilk, and butter in a small bowl. Gently fold buttermilk mixture into flour mixture until just combined; do not overmix. Divide batter among muffin cups, filling each about three-quarters full.Top each with an apple slice. Bake until muffins are brown around edges and spring back when touched, 16 to 18 minutes. Let muffins cool slightly, about 5 minutes, before turning out of tin onto a wire rack. Serve warm or at room temperature. Muffins can be stored in an airtight container at room temperature up to 2 days.

Enjoy these for breakfast or a snack – they go perfectly with a cup of coffee or a spicy tea. xoxo


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