Piece of life
Fall season means it’s time for apple picking. This family activity is a favorite in Quebec, and we wouldn’t miss it for the world. It’s a chance to spend the day in nature, spend time together as a family and enjoy the delicious local apples.
There are plenty of orchards close to Montreal, and everyone will find something to his liking. From large-scale productions offering activities and games for children, to smaller ones focused on apple picking.
We usually go to the Joannette orchard. We particularly like it for its authenticity and organic produce. While you’re there, you might also like to pick up a few squashes at the Centre d’interprétation de la courge, and taste the tasty food and delicious cider at cidrerie Lacroix.
About these apple muffins
Apple muffins are a seasonal classic. With Quebec orchards filled with apples as early as late August, it would be a shame not to take advantage of this local fruit to prepare tasty snacks.
Apples are a particularly popular fruit for baking. The famous apple tart and the tarte tatin are timeless classics.
Apples can be used in many different textures in desserts: whole fruit, diced, sliced, compote… There are plenty of options for incorporating them into our desserts. For these muffins, I opted for diced dried apples [but you could just as easily use fresh fruit].
Be careful, however, as not all apple varieties behave in the same way when baked, not to mention having different tastes. To help you choose the variety best suited to your recipe, take a look at the La pomme du Québec website, where you’ll find lots of information [as well as orchard addresses].
The choice of almond butter for these muffins was made based on 2 considerations: 1/ I had a jar to use 2/ the almond-apple pairing always works well. It’s as simple as that.
The almond butter can be replaced by another fat, be it another nut butter, oil or butter. The final texture, however, will be different depending on the choice.
Tips and tricks
If you have slivered almonds, sprinkle them over the top of your muffins before baking. This will add crunch and texture to your muffins. I didn’t have any left, but if I had, I’d definitely have added some.
- Muffins mold
- 150 g flour
- 50 g almond powder
- 120 g natural almond butter
- 2 eggs
- 125 mL milk
- 80 g sugar
- 100 g diced dried apples
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 pinch of salt
- Preheat oven to 180℃ (350℉).
- Mix the flour, almond powder, baking powder, cinnamon and salt in a large bowl.
- Pour the eggs and sugar into a bowl. Whisk until the mixture whitens.
- Add the almond butter and milk. Mix well.
- Pour the mixture of liquid ingredients over the mixture of dry ingredients. Mix to form a smooth paste.
- Add the diced apples. Mix well.
- Divide the batter between the muffin cups. Sprinkle with slivered almonds.
- Bake for 20 minutes, or until the muffins are cooked.