In our Cambridge store, our bakery sits next to our produce room offering our baker Alice a chance to browse around the bins and shelves to find inspiration for her breads, pies, crostatas and muffins. At this time of year, it’s all about apples. From her award-winning apple pie to the simple muffins in this recipe, Alice makes the most of each apple variety from our local farms.
For the muffins:
2 cups all-purpose flour
¾ cups granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon Ceylon cinnamon
½ teaspoon salt
Put these ingredients in a large bowl. Whisk to combine and break up any lumps.
1 stick unsalted butter (8 tablespoons), melted
2 eggs
1 cup buttermilk
1 peeled, cored & chopped apple (we like Braeburn apples)
Mix butter, eggs and buttermilk together. Pour into the bowl of dry ingredients. Stir to combine. Fold in apple pieces.
Line a muffin tin with muffin liners. Scoop batter into each liner. Top with streusel (see recipe below). Bake 350° F, 20-25 minutes or until tester comes out clean. Cool 5 minutes before removing from pan.
For the streusel:
¾ cup all purpose flour
¼ cup granulated sugar
¼ cup brown sugar
½ stick (¼ cup) unsalted butter, cold and cut into small pieces
Combine in a bowl and mix with your fingers until crumbs form.
