In the Kitchen

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Apple picking really has become my favorite way to welcome fall. Last Sunday, K and I traveled to South Natick to meet up with my sister and her family to enjoy the day at Lookout Farm. And what a day we had: a train ride, camel ride, cider donuts and some of the most beautiful apple trees I’ve ever seen! With the help of my little pickers {my nephews}, we came back to the city with one giant bag of apples. Not wanting any to go to waste, I got myself into the kitchen to do some baking and thus far have made a cake and these muffins, which were super easy and super delicious.

Apple Muffins

  • 1 1/2 cups of sugar
  • 2 eggs
  • 1 cup canola oil
  • 1 Tbs. vanilla extract
  • 3 cups flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 3 cups peeled, cored and diced apples (about 3 apples)
  • Brown sugar for topping


  1. Preheat over to 350 degrees. Line muffin pan with paper liners.
  2. Cream together sugar, eggs, oil and vanilla.
  3. Sift together flour, baking soda, salt and cinnamon.
  4. Add dry ingredients to creamed mixture until combined. Note that the batter will be very thick.
  5. Add in diced apples and incorporate.
  6. Fill muffin liners to the top and sprinkle with brown sugar.
  7. Bake for 22- 24 minutes.

Yield is about 18 muffins. Next time, I may add just a bit more cinnamon to the mix. Oh and if you’d like to know, the ceramic muffin pan and napkins are from Anthropologie.

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