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(c) A Marcy Goldman, BetterBaking.Com Original Recipe

Apple Baba Muffins

These are part pastry, part muffins and totally awesome.  Use leftover challah or chunks of day-old croissants for these. They are puffy, golden and satisfying and unlike any other muffin I know. I first saw them at a coffee shop and immediately knew I would have to replicate my own version.

7 cups cubed challah, brioche or croissants *
1/2 cup milk
1 1/2 cups warm half-and-half or light cream
4 eggs
2/3 cup sugar
2 teaspoons pure vanilla extract
1/2 cup unsalted butter, melted
1/8- 1/4 teaspoon cinnamon
1/3 cup all-purpose flour
3/8 teaspoon salt
1 tablespoon baking powder
1 cup grated apples
1/2 cup finely diced apples 
1/2 cup coarsely chopped fresh cranberries

Finishing Touches
Confectioners' sugar for dusting, with a touch of cocoa or cinnamon  

* Bread does not have to be fresh,  slightly stale is perfect   Preheat oven to 350 F. Spray both the tops and insides of a 12 cup muffin pan with nonstick cooking spray. Line cups with muffin liners and place on a parchment paper lined baking sheet.  

Prepare bread cubes and place all but two cups in a large mixing bowl. Pour on milk and cream and let stand a minute, then stir a moment or two, to mush up some of the cubes and allow cream and milk to soak in. Stir in the sugar, eggs, vanilla, butter, cinnamon, flour, salt, baking powder, apples, and cranberries.   

Blend well – allowing mixture to get like a chunky batter. Fold in the grated apples, diced apples, and last, gently fold in the remaining bread cubes. Using an ice-cream scoop, deposit huge gobs of batter into muffin cups.   Bake, until golden with tips of the firmer bread cubes that might stick out a little darker, about 30 minutes.   

Cool slightly, and then dust with confectioners’ sugar. 
Makes 12

© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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