One of my favorite things to do in the fall is go apple picking. It simply does not feel like autumn has arrived until I am dancing down an apple orchard picking fresh apples off trees. I managed to go apple picking at the last possible moment this year and boy am I glad I did! Here is one of my new apple recipes made from my freshly plucked apples!
Apple Muffins with a Streusel Topping
Active Time: 15-20 Minutes
Total Time: 45 Minutes
Servings: 12 Oversized Muffins
Apple Muffins with a Streusel Topping
Active Time: 15-20 Minutes
Total Time: 45 Minutes
Servings: 12 Oversized Muffins
Ingredients
3 Cups AP
Flour
2 Cups
Granulated Sugar
2 tsp Ground
Cinnamon
½ tsp Nutmeg
½ tsp Ground
Cloves
1 tsp Baking
Soda
½ tsp Baking
Powder
4 Eggs
1 ¼ Cup
Vegetable Oil
1 tsp
Vanilla
3 Cups of
apples cut into 1 inch chunks
1/2 Cup
Crystalized Ginger cut into small pieces
Streusel Topping
1 stick of
Unsalted Butter
½ Cup AP
Flour
½ Cup Rolled
Oats
½ Cup Brown
Sugar (preferably dark)
1 tsp
Cinnamon
1 tsp
Vanilla
Directions:
Preheat oven
to 350. In a bowl of a mixer mix together the sugar, oil, and eggs until it
becomes light and smooth and light yellow. Meanwhile combine all of the dry
ingredients and add them ½ cup at a time until the mixture is smooth. Fold in
the apples and crystalized ginger and scoop the batter into a cupcake tin with
liners just shy of the rim if you want oversized muffins and 3/4 of the way if you want regular sized muffins.
In a
separate bowl combine the Streusel topping ingredients. Use your hands to break
down the butter and the dry ingredients. If the mixture is still too wet add an
addition ¼ cup of oatmeal until you reach the desired consistency.
Place the muffin tin on a parchment lined cookie sheet and generously
sprinkle the tops of the muffin batter with the streusel topping and bake the
muffins for 10-14 minutes or until a toothpick comes out of the center clean.
Serve warm with salted butter.
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