Apple Cinnamon Muffins

September 25, 2012

I’m still in the thick of job applications and cover letters. You know, the super not fun stuff. I have, however, found amazing amounts of time to try out new recipes. Better yet, the grocery store is only a short walk away. Double win.

Baking with apples always yields amazing results for me. And these muffins absolutely fit the fill. They are moist and flavorful—autumn in every bit. Oh, and the crumbly topping is seriously good.

Confession: This is the first time a streusel topping has really worked for me. Usually, it turns into globs of stickiness. When Aaron saw the muffins, he actually asked where I bought them. He, too, has suffered through my failed attempts at streusel. But I’m a failure no more.

Apple Cinnamon Muffins

2 1/4 cups all purpose flour

3/4 cup brown sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon ground all spice

1 cup plain yogurt

1 large egg

1/4 cup oil

1 teaspoon vanilla extract

2 cups diced and peeled apples

Topping

1/2 cup brown sugar

1/3 cup all purpose flour

1 teaspoon cinnamon

3 tablespoons melted butter

Whisk together the flour, sugar, baking soda, salt, cinnamon and all spice. Separately, whisk together the yogurt, oil, egg and vanilla extract. Pour the wet ingredients over the dry and mix until just combined. Gently mix in the diced apples.

For the topping, gently mix together the sugar, flour, cinnamon and butter. I used a fork and made sure to leave it crumbly.

Scoop your batter into your muffin tins, about 3 tablespoons. Sprinkle with the topping and bake at 375°F for 20 minutes or until springy to the touch. Allow muffins to cool on a wire rack.

Recipe Adapted from Two Peas & Their Pod  

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