Apple Muffins-Banh Tao Nuong

Vietnamese food

Muffins and cupcakes are slightly different.  Muffins have nut, fruit, whole grain flour, less sugar and can be eat at breakfast.  Well, I can live on sweet all day!  If you want more tender apple pieces.  Add 1 tablespoon sugar and 1/4 teaspoon cinnamon into chopped apple and microwave 1 or 2 minutes until soft but still keep their shape.

Make 12 standard muffins

2 cups peeled, cored, chopped apple(1/4 inch chunk) about 2 large apples
1 cup whole wheat, stir and scoop into measuring cup
1 cup all purpose flour, stir and scoop into measuring cup
1 teaspoon baking soda
1/2 teaspoon salt
1.5 teaspoon cinnamon, divided
1/4 cup chopped pecan or walnut
2 Tablespoon brown sugar ( dark or light)
3/4 cup granulate sugar
1/4 cup melt butter or vegetable oil (canola or peanut)
2 large eggs
1 cup buttermilk
1 teaspoon pure vanilla extract

  1. Peel, score and chop apples into 1/4 inch chunks.
  2. Preheat oven to 375 oF.  Oil and flour 12-standard cup muffin pan or line with paper cup.
  3. Mix flours, baking soda, salt, and 1 teaspoon cinnamon well together.  Sift a few times to make sure baking soda blended very well with others.
  4.  Mix chopped nut with brown sugar and 1/2 teaspoon cinnamon in another bowl.
  5. In a medium mixing bowl, mix sugar and butter/or oil well together.  Whisk/stir in egg, one at a time. Then add buttermilk mix well.  Stir in vanilla.  Stir in apple pieces.  Stir in flour mix until no trace of dry flour.
  6. Scoop batter into prepared muffin pan.  Sprinkle nut mixture on top batter.  Bake about 20-25 minutes until the toothpick inserted in the center comes out clean or still having a few moist crumbs.
  7. Remove from oven, let they cool in the pan on a wire rack 5 minutes.  Use a small knife or bamboo skewer running around the muffins to loose them and unmold,  Let them cool completely on wire rack.

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