It’s officially fall here and there are apples everywhere! Not only are they in the grocery stores and farmers markets, there are a ton of apple recipes on the blogs I frequent. Everything looks so good and I had no idea where to start with my baking. Apple bars? Apple muffins? Apple pie? Apple crisp? Apple cake?
Then, I saw Joelen’s Marvelous Muffin blog event and decided there was my starting point. I scoured the web sites for an easy recipe that wouldn’t require me to buy a lot of ingredients, and instead use what I had on hand. I found this one on Penzey’s web site.
These muffins were awesome! This recipe is definitely making it’s way into my permanent file. These have a great struesel topping, which really makes the muffin. I’m hoping these freeze well since I ended up with about 30. If they don’t, I have a feeling I won’t have a problem putting them away! 🙂
Cinnamon Apple Muffins
adapted from Penzeys.com
4 cups apples, peeled, cored and chopped (about 4 large- I used McIntosh)
4 large eggs, beaten
1 cup applesauce (or canola oil) – I used 1/2 cup of each since that was all the applesauce I had.
2 tsp. pure vanilla extract
1 tsp. pure almond extract
2 tsp. baking soda
2 tsp. salt
2 tsp. cinnamon
3 cups all-purpose flour
2 cups sugar
3/4 cup flour
1/4 cup sugar
2 tsp. cinnamon
6 tsp. butter, room temp.
Preheat oven to 350°. Lightly grease two muffin pans and set aside (you may have enough batter for more than 24 muffins).
Peel, core and slice the apples. Cut into good-sized chunks, about 1 inch in size.
In a large bowl, beat the eggs with an electric mixer until fluffy. Add the applesauce or oil and beat until combined.
Add the VANILLA EXTRACT, ALMOND EXTRACT, baking soda, salt and CINNAMON. Beat until thoroughly mixed.
Next, add the flour and sugar and mix on low just to blend. Then turn the mixer to high and beat until mixture is smooth. The batter will be very thick.
Fold in the chopped apples, mixing by hand so the apples do not get too broken up. Divide the mixture between the two muffin pans. Since the batter is so thick, it is easiest to spoon the batter into the pans.
To prepare the topping, combine flour, sugar and CINNAMON in a small bowl. Cut the butter into the mixture with a fork until all ingredients are moist and crumbly.
If you don’t mind a little mess, it is faster to use your hands. Sprinkle equal amounts of topping on each muffin.
Bake for about 20-25 minutes on the center rack of the oven. The muffins should feel fairly firm when touched in the middle, or bake an extra 5 minutes. Remove from the oven and place on a cooling rack. Let cool for 5 minutes before removing from the pans.