One of my biggest milestones in adulthood was the moment I began to appreciate fancy cheeses, namely, those of the French variety. There’s something incredibly (maybe pathetically) satisfying about pulling together a cheese platter that doesn’t involve cubes of cheddar and monterey jack (not that there’s anything wrong with either of those).
Ready for not, adulthood – HERE I COME.
It’s officially fall!! This is truly my favorite season – the one I wait all year for. My obsession with apples is now at an all-time high, and these muffins are loaded with tart Granny Smiths. Carrots and cranberries really ramp up the fall flavors, making these the perfect healthy counterpart to last week decadent caramel muffins.
Yesterday was an off-day in the kitchen. You know the kind – where you spill things and burn a sauce and add too much butter (even though there’s really no such thing) to your recipe.
This was the only thing that made it out of my kitchen unscathed, thankfully. These definitely don’t count as muffins anymore, not with that caramel sauce. I also may or may not have cut out the tops and scooped some caramel inside the muffins as a filling…
(ironic but also kind of serious) #YOLO
I know it’s only the beginning of September, and according to the forecast, it’s supposed to hit 90 this week in New York, but I’m more than ready for fall. My boots are all lined up in my closet, my jackets have come out of storage, and I’ve got a couple pounds of apples in the fridge, just waiting to be cooked down with cinnamon.
These muffins mark the beginning of fall baking season – here’s to crisp apples and spicy cinnamon.
For this week’s Muffin Monday, I decided to go with something festive since it’s Mardi Gras on Tuesday, so naturally, King Cake! Now, the last time I had a King Cake was in middle school French class, so my memory of them has more or less disintegrated. According to the internet, they’re basically a giant cinnamon roll sometimes also filled with fruit and cream cheese and then covered in a simple glaze and colored sugar. I remember them being good, but pretty dense and heavy, and I knew that’s not how I wanted this muffin version to be.
I decided to go with a basic muffin batter lightly spiced with cinnamon and then filled with both cream cheese and sauteed apples. Then I topped them off with a simple glaze and yellow, purple, and green sanding sugar.
The end result has all the festiveness and deliciousness of a King Cake but is lighter and won’t weigh you down the way a typical King Cake does. Give up anything else for Lent, just not these muffins.
It’s about halfway through November, which means I clearly have no idea how time works, because I’m pretty positive that it was just Labor Day.
Not that I’m complaining, because fall and winter are really the best seasons for baking, between apples and cranberries and pumpkins and cinnamon and nutmeg and ginger and the endless ways to combine all of them.
One of the most timeless combinations is apple and cinnamon, of course. And these lighter-than-air marshmallows are the perfect way to get your fix.
Apples and cheddar are a pretty epic combination. One of the power couples of the culinary world, right up there with tomato and basil, chocolate and peanut butter, and cinnamon and pretty much everything.
These muffins are so amazing they make me want to expand my vocabulary because there are just not enough words in my brain to articulate how delicious they are. Camilla Saulsbury was NOT fucking around when she called her book 750 Best Muffins Recipes, her recipes really are THE BEST.