Apple Muffins

A can't-resist breakfast treat combines autumn's flavors: cinnamon, toasted nuts, and tart Granny Smith apples.

vegetable cooking spray
1 medium Granny Smith apple, peeled, cored, and quartered
1 cup sugar
2 cups flour, unbleached
2 tsp. baking soda
½ tsp. + 2 pinches salt
½ tsp. ground cinnamon
¼ cup walnuts, toasted and chopped
2 large eggs
1 cup buttermilk, room temperature
½ cup (1 stick) butter, melted

Preheat oven to 400°F. Spray a 12-cup standard muffin tin with cooking spray; set aside. Cut 3 apple quarters into ¼” dice; cut remaining apple quarter into 12 thin slices for garnish.

Whisk together sugar, flour, baking soda, salt, and cinnamon in a medium bowl. Add diced apple and walnuts, if using; toss to coat. Whisk together eggs, buttermilk, and butter in a small bowl. Gently fold buttermilk mixture into flour mixture until just combined; do not over mix. Divide batter among muffin cups, filling each about three-quarters full. Top each with an apple slice.

Bake until muffins are brown around edges and spring back when touched, 16-18 minutes. Let muffins cool slightly, about 5 minutes, before turning out of tin onto a wire rack. Serve warm or at room temperature.

Makes 12.