Freshly Picked Apple Muffins

A couple of weekends ago, my family and I went up to the mountains to go apple picking. It hasn’t felt much like fall here in Orange County, so it was nice to escape to the mountains and see some fall foliage instead of palm trees. True Octobers are one of the things I miss most since moving to California! The kids really enjoyed taking a tractor ride to the orchards and meticulously choosing each apple. At $3 a pound, I made sure they knew to only pick the top notch apples!! They also had awesome pumpkin patches and so we killed two birds that day and picked our pumpkins too. We ended up with several pounds of fresh fuji apples, and so I couldn’t wait to bake something with them when we got home. These apple muffins turned out very moist and just hit the spot with cozy fall flavors. Hope you enjoy the break from pumpkin everything happening right now, haha!

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Fuji Apple and Cinnamon Almond Muffins

recipe by Parsley and Pepper



2 cups all purpose flour

3/4 cups brown sugar, packed

1 tsp baking soda

1 tsp salt

1/4 cup canola oil

2 eggs

1 1/2 cups no sugar added apple sauce

1 tsp vanilla extract

3/4 cups buttermilk

1 fuji apple, peeled and chopped

1 cup cinnamon roasted almonds, finely chopped in a food processor

(I bought them from trader joes, if you cant find them, use regular roasted almonds and add some cinnamon and brown sugar to the food processor.)



Preheat the oven to 400 degrees F. Grease a muffin pan with cooking spray and set aside. In a medium bowl, whisk together the flour, baking soda and salt. In a large bowl, combine sugar and the oil and whisk until inc0rporated. Add the eggs, one at a time, whisking well after each addition. Whisk in the applesauce and vanilla. Whisk in the flour mixture in two batches, alternating with the buttermilk. Whisk just until combined. Gently stir in the apple chunks and the almond pieces. Pour the batter into the prepared muffin pan. Bake until a wooden pick inserted in center of one of the muffins comes out clean, 20 to 25 minutes. Place on a wire rack to cool, and run a cold stick of butter over the top of each muffin.

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