spiced apple muffins
As November comes into full swing, apples are beginning to take over the market. Baskets and baskets of luscious, green and red little orbs, just waiting to be put to use. I think one of my favorite flavor combinations might just be apple paired with cinnamon and sugar. It instantly signifies a sense of warmth and moving to a more slowed down pace. I thought that would be a great way to start out the day, so I whipped up these super delicious spiced apple muffins.
I used my favorite base recipe for muffins, then added some fresh baked fuji apples and those all-important fall spices, cinnamon, nutmeg and a little brown sugar. After stirring here and there, I poured the batter into a dozen muffin tins, topped them all with some crumbly goodness and popped them in the oven.
You just know that the smell coming from the kitchen was enough to wake my husband and make both our stomachs growl with anticipation. After letting them cool a bit, we both tried one and instantly oooh and ahhed. I had a feeling they’d be tasty, but when I took that first bite I was in super-happy land. They kind of tasty like doughnuts! That’s kind of magical! They’re denser than I thought they’d be, but in all the right ways, which makes them taste kind of like fresh cider doughnuts dotted with juicy chunks of apple. I took them in to work and the verdict was the same… these muffin/doughnuts are awesome. So try them out for yourself and enjoy the deliciousness!
spiced apple muffins
makes 12 muffins
1-2 apples, sliced into 1/4 inch slices
6 Tablespoons unsalted butter
1/3 cup whole milk
1 large egg
1 large egg yolk
3/4 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup sugar
1/4 cup brown sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
For the topping:
3 Tablespoons cold unsalted butter, cut into 1/2-inch cubes
1/4 cup all-purpose flour
3 1/2 tablespoons sugar
1 teaspoon cinnamon
Preheat oven to 375 °F. Line baking sheet with parchment paper.
Peel and core apples, then slice them into 1/4″ slices. If you don’t like large chunks in your muffins, you may want to cut the slices in half. Place the slices in a single layer on a baking sheet lined with parchment paper and bake until they get slightly browned and feel dry to the touch, about 20 minutes. They will be about half-baked. Let them cool completely. Leave the oven on.
To make the batter, melt the butter in a small saucepan over moderately low heat; remove from heat. Whisk in milk, egg, yolk and vanilla until well combined.
In a separate bowl, whisk together flour, both sugars, baking powder, cinnamon, nutmeg and salt.
Add milk mixture and stir until just combined.
Gently but thoroughly fold in the baked apples.
Divide batter among muffin cups and spread evenly.
For the topping, combine all the topping ingredients in a bowl and rub together with your fingertips until crumbly. Sprinkle evenly over batter in cups.
Bake until golden and crisp and a wooden pick inserted into center of a muffin comes out clean, 18-22 minutes. Cool in pan on a rack for 15 minutes. Serve warm or at room temperature.
These muffins will keep for 5 days in an airtight container.