(I posted this on my FB but thought some GTers might be interested as well. For some reason Kinja isn’t letting me post a pic! Sorry.)

Since so many of you are bakers, I wanted to share my recipe for Apple Graham Muffins. I worked it out this weekend, inspired by a King Arthur Flour recipe for whole wheat muffins, and I think it’s a good one, not to mention pretty adaptable/forgiving. I expect it would work well with almost any fruit or type of whole wheat flour, and different yogurt flavors could complement whatever variations you try.

Graham flour is a type of whole wheat flour developed in the late 1820s by Sylvester Graham, a Presbyterian minister and health food advocate. It has a subtle, somewhat nutty flavor and has more fiber than white or plain whole wheat flour. I don’t care for the usual autumn baking spices because I think they overpower flavors like apple, but graham is a nice pairing to mellow out the tart and sweet of apples.

Sticking with this nineteenth century theme, I used a variety of apples called Blue Pearmain, a favorite of none other than Henry David Thoreau. He felt the flavor was closest to that of wild apples and wrote that when he came across Blue Pearmains he would “fill my pockets on either side.” They really are a delicious apple with a good balance of sweetness and tart.

So, now that the history lesson is out of the way, here is the recipe, which makes about 18 standard sized muffins.

Ingredients:

1 stick of butter, browned

1/4 cup granulated sugar

1/4 cup brown sugar

1 tablespoon canola or veg oil

6 oz yogurt (I used maple flavored Skyr)

1 egg

2 tablespoons milk

1 cup graham flour

1 cup + 2 tablespoons all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt (smoked salt, if you have it)

1 scant teaspoon cinnamon

2 large apples, peeled, cored, and diced

1) Preheat oven to 400 degrees F and prepare tins.

2) Brown butter on the stovetop, transfer to a large mixing bowl and allow to cool.

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3) Prepare apples and toss with 2 tablespoons flour. This helps prevent them from sinking to the bottom of your muffins.

4) Whisk dry ingredients and set aside (don’t sift, apparently you shouldn’t sift graham flour).

5) Beat sugars into butter, taking care to break up lumps, until mixture is light and fluffy (3-5 minutes).

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6) Add oil and egg, mixing well after each.

7) Switch to a rubber spatula and incorporate yogurt.

8) Mix in dry ingredients and milk. Stir until thoroughly combined but don’t over mix (1-2 minutes).

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9) Add diced apples.

10) Use an ice cream scoop to fill tins.

11) Sprinkle tops with crumb topping (recipe below), brushing excess off the surface of the tin to prevent scorching.

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12) Bake for about 7-8 minutes, then rotate tray and turn down temp to 350. Bake another 7-8 minutes until toothpick comes out clean. (For mini muffins, bake for about 12 minutes at 350.) Allow to cool before removing wrappers, hot or warm muffins will stick.

Crumb topping:

1/4 cup graham flour

1/4 cup all-purpose flour

3 tablespoons cold butter, cubed

2-4 tablespoons Biscoff spread

1/4 teaspoon salt (smoked if you have it)

Combine ingredients using a pastry cutter or two forks until it reaches a sandy texture.