Apple-Maple Muffins

Preparation info

  • Makes

    1 dozen

    • Difficulty


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

Use organic apples and local maple syrup for a delicious way to help support your community.


  • 1 cup organic unbleached all-purpose flour
  • ½ cup organic whole wheat flour
  • ½ cup organic granulated cane sugar
  • ½ teaspoon sea salt
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • ½ teaspoon ground cardamom
  • 3 organic eggs or equivalent vegan substitute
  • ½ cup olive oil
  • ¼ cup maple syrup
  • 1 teaspoon pure vanilla extract
  • 2 small local apples, cored and finely chopped
  • ¾ cup chopped walnuts


    1. Center the oven rack. Preheat the oven to 375°F. In a large bowl, measure the flours, sugar, salt, baking soda, cinnamon, and cardamom. Sift this into another bowl.
    2. In a separate bowl, whisk together the eggs, oil, maple syrup, and vanilla until well blended. Pour this over the dry ingredients all at once, using a rubber spatula to scrape the bowl and mixing lightly with a spoon to combine. Add the chopped apples and walnuts and stir well to combine.
    3. Spray a muffin tin with nonstick cooking spray. Spoon about cup batter into each muffin tin. Bake on the center rack of the preheated oven for about 22 minutes, until a cake tester inserted into the center of a muffin comes out clean.
    4. Remove from the oven and turn out onto a platter. Cool to room temperature before storing in a covered container for up to 2 days.