This Sunday I was in the mood for muffins. I just love a nice soft muffin to go with my morning cup of coffee. I have a 5 pound bag of Granny Smith apples that I needed to use up. I love to eat apples, plain but this past week I chipped my crown. My dentist said no hard foods until I get the crown replaced. Figures, that happened the day after I bought my apples. I couldn’t let good apples go to waste so I am using them in recipes and the first apple recipe is my Apple Muffins with Streusel Topping. Yum!
These muffins are light, moist and have a delicious apple flavor. I shredded my apple for this recipe so I didn’t have the chunks of apple, but if you like chunks of apples instead, you can certainly chop them up. For the topping I used a simple streusel topping which is made with sugar, flour and canola oil. It taste just like the topping of a Starbucks Blueberry Muffin. You will just love the topping.
The recipe is super easy to make. It’s basic ingredients such as butter, flour and eggs. The key to a good muffin is not over mixing the batter. I tend to do that sometimes. That is why I mixed my apples in just before adding the flour mixture. I just baked theses for 20 minutes and they were done. I think I am in love with my new muffin recipe.
- 2 cups all purpose flour
- 1½ tsp. baking powder
- ½ tsp. salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup sugar
- 2 large eggs
- 2 tsp. vanilla extract
- ½ cup whole milk
- ½ tsp. cinnamon
- 2 cups apple, shredded or chopped small
- Streusel Topping:
- 4 tbsp. sugar
- 1 tbsp. flour
- 2 tsp. canola or vegetable oil
- Preheat oven to 350 degrees
- Line a standard muffin tin with muffin liners or spray with cooking spray; set aside.
- In a small bowl; make the streusel topping. Add sugar, flour and canola oil. Mix until incorporated; set aside.
- In a bowl, add flour, baking powder and salt; mix until combined.
- In a large bowl, beat together butter and sugar until light and fluffy. Add eggs, vanilla, milk and cinnamon; mix until combined. Add apples and flour mixture. Mix until just incorporated.
- Evenly divide batter between each prepared muffin tin. Evenly divide streusel topping on top of batter.
- Bake in oven for 20 to 25 minutes until center comes out clean on a toothpick.
- Let cool for 5 minutes in tin, then place on a baking rack to cool completely.
Well my computer is my its last legs. Time to back it up and upload everything to my semi-new computer. Don’t you just hate technical stuff? I plan on updating my blog too. I want to find away to make my photos bigger for you to view. I just get afraid I’ll lost my stuff. Sigh…
Have a great week.