Sweet Applets: A Classic 1964 Apple Muffin Recipe for Modern Bakers

There’s a special charm in revisiting vintage recipes, and sometimes, a little mix-up can lead to a wonderful culinary discovery. Back in November, a delightful baking exchange was underway, where Megan shared her famous Sweet Applets. Due to a slight misunderstanding, I ended up preparing my own Apple Harvest Squares instead. To balance the scales and truly experience the magic of Megan’s creation, I decided it was high time to make the Sweet Applets myself. This decision perfectly coincided with this month’s Weekend Cookbook Challenge, making it an even sweeter endeavor.

Unraveling the Mystery: Cake or Muffin?

One of the intriguing aspects of this recipe, sourced from Pillsbury’s 15th Grand National Bake-Off Recipes from 1964, is its original classification. It was listed under the “cake” section, which might seem a bit odd to modern bakers. Upon making them, it became abundantly clear: these are quintessential muffins. Perhaps the standards and culinary definitions were different back in 1964, or maybe the use of a cupcake pan for baking led to the “cake” designation. Regardless of its historical label, these Sweet Applets are undoubtedly light, fluffy, and perfectly portable apple muffins, ideal for breakfast, a snack, or a delightful dessert.

Close-up of baked Sweet Applets muffins with a cinnamon-sugar coating

Sweet Applets

Yields 12 muffins

Ingredients:

1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg
1/2 cup granulated sugar (for batter)
1/3 cup unsalted butter, softened (for batter)
1 large egg
1/3 cup milk
1 1/2 cups chopped or shredded apple (I used McIntosh, chopped)

For the Topping:

2 Tbsp unsalted butter, melted
2 Tbsp granulated sugar
1/2 tsp ground cinnamon

Instructions:

Prepare Oven and Muffin Pan: Preheat your oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners or grease the cups thoroughly. This ensures easy removal and prevents sticking.
Combine Dry Ingredients: In a medium bowl, sift together the flour, baking powder, salt, and nutmeg. Sifting helps to aerate the flour and ensures an even distribution of the leavening agents and spices. Set this mixture aside.
Cream Wet Ingredients: In a separate, larger bowl, cream together the softened 1/3 cup butter and 1/2 cup sugar until light and fluffy. This step incorporates air, contributing to the muffins’ tender texture. Beat in the egg until well combined.
Alternate Wet and Dry: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined; be careful not to overmix, as this can lead to tough muffins.
Fold in Apples: Gently stir in the chopped (or shredded) apples. For this recipe, I opted for chopped McIntosh apples, finding they offer a delightful bite and a tangy sweetness that complements the muffin perfectly. The original recipe suggests shredded, but chopped works beautifully.
Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each cup about two-thirds full. This leaves room for the muffins to rise without overflowing.
Bake: Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean. Baking time can vary slightly depending on your oven.
Cool and Prepare Topping: Let the muffins cool in the pan for about 10 minutes. While they are cooling, prepare the topping. In one small bowl, melt the 2 tablespoons of butter. In another small bowl, mix together the 2 tablespoons of sugar and 1/2 teaspoon of cinnamon.
Apply Topping and Serve: After 10 minutes, carefully remove each muffin from the pan. While still warm, roll each muffin first into the melted butter, ensuring it’s evenly coated, and then into the cinnamon-sugar mixture. The warmth of the muffin helps the butter and sugar adhere. Serve immediately for the best experience!

Source: Pillsbury’s 15th Grand National Bake-Off Recipes, 1964 p.23

Tips for Muffin Perfection

Achieving the perfect muffin is easier than you think with a few key considerations:

Don’t Overmix: This is perhaps the most crucial rule for tender muffins. Overmixing develops the gluten in the flour, resulting in a tough, chewy texture. Mix until the ingredients are just combined, and a few lumps are perfectly acceptable.
Room Temperature Ingredients: Ensure your butter, egg, and milk are at room temperature. This allows them to cream together more smoothly and incorporate better into the batter, leading to a more uniform texture.
Apple Choice: While McIntosh apples were used here for their balanced sweet-tart flavor and softer texture when baked, other varieties like Granny Smith (for more tartness), Fuji, Honeycrisp, or Gala would also work well. Experiment to find your favorite!
Chopped vs. Shredded Apples: The original recipe suggested shredded, but chopped apples provide a more substantial bite and distinct apple flavor pockets within the muffin. If you prefer a more subtle apple presence, shredding them is still a good option.
Proper Muffin Pan Prep: Whether you use liners or grease your pan, ensure the cups are well-prepared to prevent sticking. Non-stick spray or buttering and flouring are both effective.
Cooling Time: Letting the muffins cool in the pan for 10 minutes helps them firm up slightly before you handle them, preventing them from falling apart when you apply the topping.

Customizing Your Sweet Applets: Delicious Variations

While the classic Sweet Applets recipe is fantastic on its own, it also provides an excellent canvas for customization:

Nutty Addition: As originally considered, adding 1/2 cup of chopped walnuts or pecans to the batter would introduce a delightful crunch and nutty flavor that complements the apples and cinnamon beautifully.
Spice It Up: Enhance the spice profile by adding a pinch of ground ginger, allspice, or a touch of cardamom to the dry ingredients for an extra layer of warmth.
Streusel Topping: Instead of the simple cinnamon-sugar roll, consider a crumbly streusel topping. A mix of flour, brown sugar, cold butter, and cinnamon, sprinkled over the muffins before baking, would add texture and richness.
Glaze Option: For a different finish, a simple powdered sugar glaze (powdered sugar mixed with a little milk or lemon juice) drizzled over cooled muffins would also be delicious, especially if you want to skip the buttery roll.
Dried Fruit Boost: Incorporate 1/4 to 1/2 cup of dried cranberries or raisins into the batter along with the fresh apples for added chewiness and bursts of fruity flavor.

A Nod to Baking History: The Pillsbury Bake-Off

This recipe’s origin from the Pillsbury’s Grand National Bake-Off is a testament to its enduring appeal. The Bake-Off, which began in 1949, was a hugely popular event that celebrated home baking and showcased innovative recipes from everyday cooks across America. Recipes emerging from this competition often became classics, cherished for their simplicity, deliciousness, and accessibility. These Sweet Applets are a perfect example of the timeless comfort and quality that such culinary heritage offers.

Personal Adjustment Note: I found that cutting down slightly on the original topping amount worked well for my preference, resulting in a perfectly balanced sweetness. The adjustments listed in the recipe above reflect this, aiming for just the right amount of cinnamon-sugar coating without being overpowering.

Conclusion: A Timeless Treat Worth Baking

The Sweet Applets truly live up to their name – sweet, apple-filled, and incredibly satisfying. Despite their vintage roots, this recipe remains wonderfully relevant, offering a straightforward path to delicious homemade muffins. Whether you’re making them for a special occasion, a quiet morning, or to share with friends and family, these apple muffins are sure to bring a smile. Their soft crumb, fragrant spices, and crisp cinnamon-sugar coating create a harmonious blend of flavors and textures that evoke comfort and nostalgia. Give this classic a try; you might just find your new favorite apple muffin recipe!