This muffin is probably the most-requested breakfast item at Magnolia Bakery. We just can’t seem to make enough of them. Each muffin is so laden with fruit, it’s like biting into a whole apple. The batter barely coats all the ingredients, and that’s just fine. The moisture from the apples brings it all together in the oven. These muffins are delicious when eaten while slightly warm. They won’t last long in your house.
MAKES 20 muffins
INGREDIENTS
8 cups (1kg/36.5oz) unpeeled Granny Smith apple chunks (about 8 apples)
1½ cups (300g/10.6oz) granulated sugar
3 eggs, lightly beaten
¾ cup (155g/5.5oz) vegetable oil
2 teaspoons pure vanilla extract
3 cups (405g/14.3oz) all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon baking soda
½ teaspoon salt
¾ cup (95g/3.4oz) fresh or frozen cranberries, chopped
¾ cup (90g/3.2oz) chopped toasted walnuts (see Tip)
- Preheat the oven to 350°F. Line 20 cups of two muffin tins with paper liners or coat with nonstick spray.
- In a very large bowl, toss the apples with the sugar until fully coated.
- In a small bowl, whisk together the eggs, vegetable oil, and vanilla until creamy. Pour over the apples and toss until thoroughly combined.
- In another bowl, whisk together the flour, cinnamon, baking soda, and salt. Add the flour mixture to the apple mixture and mix using a heavy spoon or spatula. The mixture will be heavy and thick. Fold in the cranberries and walnuts and mix until the flour is no longer visible. Be careful not to overmix.
- Evenly scoop the mixture into the prepared muffin cups. It will seem like too much batter, but trust me, it’s not.
- Position the tins in the top third and bottom third of the oven. Bake for 24 to 26 minutes, rotating halfway through or until a cake tester inserted in the centers comes out clean.
- Let the muffins cool in the pans for 5 to 10 minutes. Transfer to a cooling rack before serving.