Doctor? Who Needs a Doctor? (Apple Muffins with a Streusel Topping)

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


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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