Official New York State Apple Muffin

Woot!! More apple goodness!!  As I said in the last post, it’s Autumn, and apples are everywhere, especially here in New York.  Any market, be it a super-market, a small local market, or the farmers markets are full of dozens of different kinds of apples, everything from Gala to Jonathan and Golden Delicious ..and everything inbetween.

With the abundance of apples, I went through all my recipes, and though I will post some of my own as the season progresses, I found this recipe — The Official New York State Apple Muffin — in the files.  The subheading states: “The apple muffin was adopted as the State muffin in 1987 as a result of the efforts of elementary students throughout New York State.” I actually recall making this recipe with my son when he was in 3rd grade, at the school with his classmates.   It’s a good recipe, and as muffin recipes go, simple to do.

I am making these tomorrow, again with my son — he’s in 9th grade now — and I know we’ll have fun making them, and even more fun eating them.  Knowing him, these won’t last too long, either ;)

Apple muffins cooling on a rack

Official New York State Apple Muffin

For the Topping:
1/2 cup walnuts
1/2 cup brown sugar
1/4 cup flour
1 teaspoon cinnamon
1 teaspoon lemon peel, grated
2 tablespoons melted butter.

For the Muffins:
1 cups New York State Empire Apples, peeled, cored and chopped
2 cups flour
3/4 cup brown sugar
1/2 cup sugar
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 cup raisins
1/2 cup walnuts
3 eggs, beaten
1/2 cup butter, melted
4 ounces cream cheese, softened and cut into small pieces
1/2 teaspoon vanilla

Combine the ingredints for the topping and set aside.

Combine apples, raisins, walnuts, eggs, butter, cream cheese, and vanilla.

Add in the dry ingredients a little at a time to the apple mixture.  Stir until just combined.  Do not over mix.

Portion the batter into lightly greased and floured muffin tins, (or use muffin papers).  Sprinkle the muffins with the topping, and bake at 375F for 20-25 minutes.

This recipe makes about 2 dozen muffins.

About Michie

I write two blogs - This Food Thing, ( and This Life I Lead (
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