These muffins are delicious, and a great way to use up softening apples! Not to mention, they are kid-friendly. I’m pretty sure my daughter will eat anything in muffin form.
2 cups flour (I like make half of that whole wheat flour–you don’t taste it)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
In a large bowl, beat together until combined:
1 stick of butter
1/2 cup white sugar
1/2 cup brown sugar
Wash and peel about 6 apples. I used Granny Smith, but you can use whatever variety you like.
Grate about half of the apples to make about 1 to 1 1/2 cups of shredded apples. This may sound complicated, but it really is simple, and oh-so quick. Just hold the apple with the core parallel to the grater and stop as you approach the core. Turn the apple and work your way around it.
At the end, the shredded apples should look something like this.
Then, chop the other half of your apples. The shredded apples will disappear into the cooked muffin, so you want your chopped apple pieces to be fairly large to give some textural contrast. You should get about 2 cups of chopped apples.
Add the apples (both shredded and chopped) to your batter, along with 1 1/2 tsp of vanilla, 1 tsp cinnamon and 1/8 tsp nutmeg. Stir to combine.
Gradually add the flour mixture. This will make a very thick batter, almost more like a cookie dough.
Preheat your oven to 375, and prepare your muffin pan. I prefer to use paper liners, and find that a little bit of cooking spray on each liner keeps the paper from sticking to the muffin.
Spoon the batter into the pan, filling each cup about 2/3 full. This recipe makes about 18 muffins.
Now, we get to make the streusel topping!
In a bowl (because I hate washing dishes, I use the now-empty dry ingredient bowl), mix together:
1/3 cup packed brown sugar
1 Tbsp flour
1/8 tsp cinnamon
Then, cut in (or like me, use your fingers) 1 Tbsp butter until mixture looks like coarse crumbs. Incidentally, I learned today that if you run out of butter but happen to have some homemade honey butter on hand, that will work okay too.
Sprinkle the batter with the topping, making sure to avoid too much spilling on the muffin tins–it will burn.
Bake muffins at 375 for 15-20 minutes. Mine were done at 18, but they could have come out a hair sooner. Let cool in the pans for 5 minutes.
After 5 minutes, remove to cooling racks.
When cool enough to eat, enjoy with a cold glass of milk!
Would you just look at all that appley goodness?
For more great recipes and homemaking tips, check out the homemaking link-up!