Empire State Muffins
Take your taste buds on a journey to the heart of autumn with Empire State Muffins, a delightful treat bursting with the comforting flavors of New York state’s finest ingredients. These moist and tender muffins feature juicy diced Granny Smith apples, warming cinnamon, and a touch of rich maple syrup, perfectly balanced with a crunchy oat and turbinado sugar topping. Enhanced with the optional addition of earthy chopped walnuts, these homemade muffins offer a harmonious blend of sweet, tangy, and nutty goodness. Quick to whip up with a prep time of just 20 minutes, they’re the ideal breakfast, snack, or dessert for cozy mornings or fall-inspired gatherings. Whether served fresh from the oven or saved for later, Empire State Muffins embody the perfect balance of flavor and texture, sure to become a favorite in your baking repertoire. Perfect for apple lovers, fall baking enthusiasts, and fans of classic comfort food!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 0.25 cups light brown sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, melted and cooled
- 0.75 cups buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons maple syrup
- 1 Granny Smith apple, peeled, cored, and diced
- 0.5 cups chopped walnuts (optional)
- 0.25 cups rolled oats (for topping)
- 2 tablespoons turbinado sugar (for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, whisk together the flour, granulated sugar, light brown sugar, baking powder, baking soda, ground cinnamon, and salt until fully combined.
In a separate medium bowl, whisk the melted butter, buttermilk, eggs, vanilla extract, and maple syrup until smooth and uniform.
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix.
Fold in the diced apple and chopped walnuts (if using) until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full to ensure a nice dome while baking.
In a small bowl, mix together the rolled oats and turbinado sugar. Sprinkle this mixture over the tops of each muffin for a crunchy texture.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then carefully transfer them to a wire rack to cool completely.
Serve warm, or store in an airtight container for up to 3 days. Enjoy your Empire State Muffins!
Nutrition Facts
Calories |
3535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.2 g | 200% | |
| Saturated Fat | 71.9 g | 360% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 2846 mg | 124% | |
| Total Carbohydrate | 500.4 g | 182% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 287.3 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 436 mg | 34% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1177 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
