Hot Apple Muffin

These apple muffins come with a built-in cinnamon-sugar topping: a thick apple ring coated in cinnamon and sugar pressed into the top of each muffin before baking. Chopped apples inside the batter give you apple in every bite, while the ring on top caramelizes into a sweet, spiced crown.

Speed is the single most important word in this recipe. The wet ingredients get stirred into the dry ingredients quickly, without beating, without worrying about lumps. Overworking muffin batter develops gluten and gives you tough, bread-like results instead of tender, crumbly muffins.

Filling the cups only one-third full leaves room for the apple ring to sit on top without the muffin overflowing during its rise in the hot oven. Serve these warm. The name says it all.

Chef Tips

• Cut the apple rings thick so they hold their shape during baking. Thin rings break apart and melt into the batter.
• Core and peel the apples right before use. Oxidized, brown apple rings don’t look appetizing on top.
• The batter should look rough and lumpy when it goes into the tins. If it’s smooth, you’ve mixed too much.
• These are at their absolute best straight from the oven. If baking ahead, reheat briefly before serving.

Variations

• Streusel-topped: Skip the apple rings and crumble a brown sugar, butter, and oat streusel over the muffin tops.
• Whole wheat apple muffins: Replace half the flour with whole wheat flour and add a tablespoon of honey to the wet ingredients for a nuttier, heartier version.