Tuesday, December 1, 2009

Chunky Apple Muffins with Cream Cheese - Brown Sugar Frosting

What to do with a bottle of buttermilk standing in the refrigerator, about to hit the expiration date? I don’t know why I keep on buying buttermilk. Every time I buy it, I feel obligated to make something with it. Having said that, I do love buttermilk, it’s one of those magical ingredients (along with sour cream) that makes a cake taste fantastic. Plus you need your vitamin C, don’t cha? Anyways, I decided to whip up some muffins with it: Chunky Apple Muffins with a Cream Cheese/Brown Sugar topping. I’m not one for cream cheese frosting, so I ate mine without the topping, but everyone else seemed to enjoy it, so I’m going to give it a 3.5 out of 5!

Chunky Apple Muffins recipe: MarthaStewart.com

Ingredients: (I used half of this recipe and got 11 muffins)
- 1 medium Granny Smith apple, peeled, cored, and quartered
- 1 cup sugar
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon + 2 pinches salt
- ½ teaspoon ground cinnamon
- ¼ cup chopped walnuts, toasted (omit if serving to children under 3)
- 2 large eggs
- 1 cup buttermilk, room temperature
- ½ cup (1 stick) unsalted butter, melted
- I also added a pinch of ground ginger and ground allspice

Instructions:
- Preheat oven to 400 degrees. Spray a 12-cup standard muffin tin with cooking spray; set aside. Cut 3 apple quarters into ¼-inch dice; cut remaining apple quarter into 12 thin slices for garnish.
- 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.

Cream Cheese - Brown Sugar Frosting recipe: adapted from MarthaStewart.com

Ingredients:
- ½ package cream cheese (4 ounces), room temperature
- ½ cup light brown sugar, plus more for garnish
- ¼ cup unsalted butter, softened
- ¼ cup confectioners' sugar, sifted

Instructions:
- In the bowl of electric mixer, mix cream cheese, light brown sugar, butter and confectioners' sugar on medium speed until smooth. Spread cream-cheese frosting on muffins. Top with teaspoon of light brown sugar.


I love the shadow in this picture. I always use natural light when photographing, but it’s getting more and more difficult these days to get a decent picture, since the days are becoming darker and the sun just seems to give up on me sometimes!


Unfrosted.


Topped with a delicious cream cheese frosting and brown sugar for garnish.


Mon petit déjeuner.

6 comments:

ABowlOfMush said...

hehe you bake more than anyone I know!

These look lovely! Would love to eat these at breakfast time!

Justine said...

Okay, these are getting made today!!! But I won't be so skimpy on the frosting lol. These look to die for.

Justine

Xiaolu @ 6 Bittersweets said...

Mmm yummy. If it were up to me (and there's been so many good apple recipes everywhere) that I'd bake something with it everyday.

Alicia (The Red Deer) said...

Delicious looking like always!

Anonymous said...

I want to quote your post in my blog. It can?
And you et an account on Twitter?

Paris Pastry said...

Yes you may quote this post. I do not have a Twitter account.