Peanut butter and apple crumb muffins from The Harvest Baker: 150 Sweet & Savory Recipes Celebrating the Fresh-Picked Flavors of Fruits, Herbs & Vegetables (page 32) by Ken Haedrich

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Accompaniments: Confectioners' sugar glaze

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on April 29, 2020

    These are really good. I wish Ken Haedrich would do a muffin book (though he has a new pie book coming out-yay!). I used a combination of white flour (1 1/2 cups) and whole wheat flour (1/2 cup) since I didn't have the whole wheat pastry flour. I think these would be good with most any type of whole grain flour (oat would be great). Didn't bother with the toppings either- I actually feel like they might make the muffin too sweet (especially if you added the raisins).

  • Zosia on November 27, 2019

    I've never tried the combination of peanut butter and apple before but I now understand its appeal - these were delicious! They were also quite tender and stayed moist for days. I omitted the crumb topping and glaze and didn't miss them.

  • anya_sf on October 01, 2018

    Used all white whole wheat flour, 2 grated apples, and chunky peanut butter. Mixed the night before, refrigerated, and baked in the morning. They turned out great. Skipped the crumb topping and we didn't miss it. Hearty, tasty muffins.

  • sosayi on April 16, 2018

    Super easy to mix up and makes an even dozen of beautiful high-domed muffins. Very moist and freeze and reheat well (for which KH gives directions on how to best accomplish, which I appreciate). I didn't try any of the suggested toppings (as I planned on freezing some and that seemed trickier) but I could see a crumble on top being great.

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