There’s something to be said for muffins! We make them almost once a week in my house…for snacks or lunches or breakfast. They were the very first recipe my 7 year-old made all by herself (and now, she is always pleased when I ask her to make the weekly batch of baked goods.) The recipe doesn’t change much from muffin to muffin – a simple mixing of some flour, leavening agent and spices; then mix milk (or yogurt), eggs and some oil; and gently stir them together in about 15-20 strokes with a wooden spoon to avoid over-mixing.
The varieties of muffins are endless. And you would think that since my kitchen produces muffins weekly, this blog would have a recipe-box-full of variations; however, I’ve just realized there are surprisingly few here: Squash Honey Date Muffins, Almond Milk vs Milk Muffins and Deanna’s Peek-A-Boo Corn Muffins. (I plan to add more in the coming months!)
You can’t get much better than this corn muffin recipe I’m sharing today; not only does it have fresh (peel-left-on!) apples and fragrant spices that fill your home with one of the aromas of autumn, but they also contain stone-ground cornmeal for a little crunch and to make them seem especially hearty and filling at lunch time. Enjoy!
PrintApple Cornmeal Muffins
Simple cornmeal muffins with the addition of peel-left-on apples autumn spices to fill your kitchen with lovely aromas.
- Yield: About 12 1x
Ingredients
- 1 1/4 cup stone-ground cornmeal (or regular cornmeal)
- 3/4 cup all-purpose flour
- 5 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 large eggs
- 1 1/3 cup low fat milk
- 2 tablespoons canola oil
- 1/2 teaspoon vanilla
- 1/4 teaspoon white vinegar
- 1 cup cored, chopped (unpeeled) apples
- Raw or turbinado sugar (optional)
Instructions
- Preheat oven to 425 degrees F. Spray muffin cups or place muffin/cupcake paper in 12 muffin cups.
- Combine cornmeal, flour, sugar, baking powder, baking soda, salt and cinnamon in a medium bowl.
- Combine eggs, milk, oil, vanilla and vinegar in another.
- Make a well in the dry ingredients, and pour in wet ingredients; stir just until combined – I find it’s about 15 strokes with a wooden spoon.
- Stir in apples just until mixed.
- Divide batter evenly in 12 muffin cups. Sprinkle with a little turbinado sugar if desired.
- Bake about 12-15 minutes until toothpick inserted in center comes out clean. Remove from muffin pan and cool on rack.
EA-The Spicy RD says
September 29, 2012 at 11:13 amPerfect timing…I was just craving some muffins! Maybe tomorrow though since Saturday morning is a huge rush at our house, getting the kids ready for football & soccer…Pinning these to “Make Me Gluten-Free” right now! Have a wonderful weekend!!
Serena says
September 30, 2012 at 10:00 amLet me know how they turn out EA! They aren’t super sweet, so are perfect for drenching in honey!
Laura says
September 23, 2018 at 4:55 pmMade this recipe GF and it worked perfectly!! Nice and fluffy-even for corn muffins!! Great with beef stew or chili!
★★★★★
Serena Ball says
September 24, 2018 at 2:38 pmOh, thanks so much for letting me know Laura! Much appreciated! Great idea to serve with chili or stew.