It’s a simple idea—muffins with bright apple flavor—so why was it so hard to get right?
Why This Recipe Works
The key to building big apple flavor in a tender muffin lies in the technique. We found that sautéing chopped Granny Smith apples in butter with brown sugar and cinnamon concentrated the sweet apple flavor and evaporated the excess moisture that would have made the muffins wet and gummy. Replacing traditional buttermilk with a combination of apple cider and plain yogurt added more apple flavor and tang with less moisture to sog out the muffins. For a finishing touch, we added a crunchy topping of cinnamon sugar.