by Bruce Ingram
12
SERVINGS
Make autumn spice apple muffin recipes with Winesap apples that are perfect for baking.
This recipe doesn’t include nuts, but I’ve added wild and domestic walnuts as well as hickory nuts when making muffins; 1/2 cup or so will do nicely.
Ingredients
- 1/3 cup softened butter
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 1 egg
- 1 cup plus 2 tablespoons flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1/4 cup milk
- 1 cup chopped apples, unpeeled
Directions
- Preheat oven to 325 F. Place muffin liners into a muffin tin or grease individual muffin cups.
- In large mixing bowl, cream butter and sugars with mixer until light and fluffy.
- Add egg and mix well.
- In smaller bowl, combine flour, baking powder, baking soda, cinnamon, cloves, ginger, and salt.
- Add a third of flour mix to the butter mixture. Beat until slightly mixed. Add another third, then add vanilla and half the milk. Beat until mixed. Add the final amount of flour followed by the remainder of milk.
- Gently stir in apples.
- Distribute batter evenly into 12 muffin cups.
- Bake for 28 to 30 minutes.
For more about apples: Old-Fashioned Winesap Apples
Bruce and Elaine Ingram are the authors of Living the Locavore Lifestyle, now in its second edition, which explains how to live off the land by hunting, fishing, gathering wild edibles, and raising chickens. You can reach them at BruceIngramOutdoors@Gmail.com.
Originally published in the October/November 2026 issue of MOTHER EARTH NEWS and regularly vetted for accuracy.
