I’ve been cooking a bunch of recipes from the delightful Earth to Table cookbook and the latest was apple cider muffins. The author introduces the recipe this way:
“This recipe was given to me by Karen DeMasco, founding Pastry Chef at Craft Restaurant in New York City…Every guest is given one to take home after dinner to enjoy the next morning…I loved the idea that they would be spreading out all over Manhattan by the end of the evening.”
Quite a brilliant marketing scheme. You have a pleasant experience dining at Craft and then wake up to your apple muffin thinking of Craft again.
Apple cider muffins
Makes 12 muffins
1 cup white sugar 1 cup dark brown sugar 3/4 cup grapeseed or vegetable oil 3 large eggs 2 1/4 cups all-purpose flour 1 1/2 tsp baking soda 1 tsp kosher salt 1 tsp ground cinnamon 1 cup pure apple cider 3/4 cup sour cream 1 1/2 tsp pure vanilla extract 2 medium apples, peeled and grated (ideally crisp baking apples: Granny Smiths or Mutsus)
Preheat oven to 350. Butter and flour a 12-cup muffin tin. In a medium bowl, whisk together white sugar, brown sugar, and oil. Add eggs and whisk to combine.
In another bowl, sift together flour, baking soda, salt, and cinnamon. In a third bowl, whisk together apple cider, sour cream, and vanilla.
In three additions, add flour mixture and apple cider mixture to sugar mixture, folding with a spatula to combine. Fold in the grated apples (grating them is very satisfying) then pour batter into muffin cups. Fill the cups about 3/4 of the way to the top. Bake, turning halfway, until muffins spring back to the touch, 20-25 minutes. Remove from oven and cool on rack. Good luck getting them out.
One note: I must have elfin-sized muffin cups because mine made at least two dozen. I ended up freezing some of the batter to make them fresh some morning. Mmmm.