Adapted from Joanne Chang and her cookbook, Pastry Love, these easy, spiced apple muffins are moist and sweet with a tempting spice blend and creamy glaze that'll keep 'em coming back for more.
Course Bread, Breakfast, Snack
Keyword almond flour, apple, buckwheat, english muffins
Dietary Restrictions Gluten-Free, Vegetarian
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
12 count muffin tin
3/4cup powdered sugar
1/4teaspoonground nutmegpreferably freshly grated
3largeeggs, separatedat room temperature
1medium apple peeled, cored and finely diced (about 1 cup)
FOR THE GLAZE:
Preheat the oven to 350°. Line a muffin tin with paper liners and spray with nonstick vegetable spray. Set aside.
Place walnuts on a baking tray and bake for 8-12 minutes or until the nuts are toasted and golden. Remove from the oven and set aside.
In a large bowl, combine the almond flour, powdered sugar, buckwheat flour, cinnamon, nutmeg, cardamom, allspice, cloves, salt and baking powder. Mix together until well combined and set aside.
Chop the toasted walnuts and set aside. Make sure your apples are diced and ready to go.
Separate the eggs with the yolks in a medium bowl and the whites in a small bowl.
Add the vanilla and vegetble oil to the yolks and mix well to combine.
Beat the egg whites with a whisk or hand mixer until they're very frothy and form soft peaks.
Create a well in the dry ingredients and add the egg yolk mixture. Fold the egg yolks into the dry ingredients until just blended. Add 1/2 of the nuts, apples and egg whites to the muffin batter and carefully fold them in until just blended. Add the remaining nuts, apples and egg whites and continue to fold the ingredients into the batter until just combined.
Scoop the batter into the prepared muffin pan, filling each muffin tin about 2/3 full. Bake in the center of the oven for 20-22 minutes or until a cake tester comes out clean. Transfer the muffins to a wire rack to cool.
MAKE THE GLAZE:
In a small bowl combine the powdered sugar, vanilla and milk. Stir until very smooth. Drizzle the glaze over the cooled muffin tops and serve.