Fall baking has always been one of my favorite activities, and now that my oldest daughter is a little older, I’ve decided to get her in on the act. Notice I said fall baking. This is not to be confused with (kind of manic) Thanksgiving or holiday baking. You see fall baking is relaxed baking — for fun. There’s no pressure or event on hand, just a quiet afternoon spent measuring, stirring, and enjoying a few muffins.
The most important thing about baking with kids is to keep things chill. If you’re laid back, they will be too. Have them help you scoop, measure, and pour. If their hands are unsteady, you can always do it together. Once you’ve baked up your masterpiece, note the gleam of pride on your little one’s face. That accomplished smile is one to remember.
My daughter and I had a blast making these muffins! Head below for pictures of our baking adventure and the recipe.
Brown Butter Apple Muffins (adapted from this recipe on Brooklyn Supper)
makes 18 muffins
2 1/2 cups unbleached all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 teaspoon ground ginger
1 cup milk
1/3 cup yogurt
2 eggs, lightly beaten
6 tablespoons butter, browned and cooled (see this post for a brown butter tutorial)
2 teaspoons vanilla extract
2 cups apples, diced
Preheat the oven to 375 degrees F.
Line your muffins tins with paper liners or grease each muffin cup well.
In a medium sized bowl, combine the flour, sugar, baking powder and soda, salt, and ginger.
In a large bowl or the bowl of your stand mixer, beat to combine the milk, yogurt, eggs, brown butter, and vanilla. With mixer on low, fold the dry ingredients into the wet. Finally, fold in the diced apples.
Spoon batter into muffins tin, filling each cup 3/4 full.
Bake for 20 – 25 minutes, or until muffins are a light golden on the top and a toothpick inserted in the center comes out with just a few crumbs attached.
Cool for 10 minutes.