Her Bratapfelmuffins had been on my to-bake list since last December. The late fall with its drizzling rain, intermingled with wet snow flakes, made me crave the comfort of something cinnamon-y, with apples and almonds – Baked Apple Muffins seemed an excellent choice.
|I like Honey Crisp or Cripp’s Pink for baking|
Those wonderfully moist muffins with crispy almonds surpassed all my expectations! My husband found them: “Much better than baked apples”, and I couldn’t agree more!
|Better than baked apples!|
BAKED APPLE MUFFINS (12) (adapted from Karola B. Lütjens’ Bratapfelmuffins)
3.4 oz/100 ml apple cider, hot (I used hard cider)
0.9 oz/25 g raisins
0.9 oz/25 g dried cranberries
2.6 oz/75 g almonds slices, toasted
1 1/2 – 2 apples, cored, and cubed (9 oz/265 g net)
3.5 oz/100 g butter, softened + 1 tbsp. (1 stick)
2.6 oz/75 g sugar in the raw
1 tsp. cinnamon
1 tsp. vanilla extract
2 large eggs, at room temperature
1.4 oz/40 g whole wheat pastry flour
2 tsp. baking powder
5 oz/150 ml milk (whole or 2%)
In a small bowl, pour hot cider over raisins and dried cranberries and let them soak for 30 minutes.
In a skillet without fat, toast almond slices until light brown and fragrant. Transfer them to a small bowl.
|Cook apple in butter for a few minutes|
Wash apples, quarter, core and cut into 1/4-inch/1/2-cm cubes. Melt 1 tablespoon butter in the (now empty) skillet and sauté apples until al dente – they shouldn’t turn into mush!
|Mix raisins, cranberries and apples with almond slices|
Drain soaked raisins and cranberries in a strainer (use soaking liquid for another purpose). Add with apple cubes to the bowl with toasted almond slices, and mix to combine.
|Fold 2/3 of the fruit mixture into the batter|
Fold 2/3 of the apple mixture into the muffin batter. Distribute evenly among the paper liners (3/4 full). Sprinkle muffins tops with the remaining fruit-almond mixture, then press gently down a bit to attach.