Seventh & Sage

kitchen.

Cinnamon Apple Crumble Muffins

Transient

It's Autumn in New England and I keep hearing people cheerfully exclaiming that "apple season" is upon us.  I reject the idea of apples having a season, because it implies that I should only eat them at certain times of the year and that just doesn't work for me. Year round, I don't go a day without eating AT LEAST one apple.

I'm grateful for apples in all forms. Apple crisp, apple cider, apple-tinis...all of that and have, consequently been beating myself up to create a perfect Cinnamon Apple Crumb Muffin recipe for a while now...and, by golly, I think I've got it!

Muffins:

  • 3 apples
  • 2 1/3 cup whole wheat flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 1 cup milk
  • 2 eggs
  • 1 stick melted butter

Streusel:

  • 1 stick melted butter
  • 1 1/2 cup packed light brown sugar
  • 1/2 cup whole wheat flour
  • 2 tbsp cinnamon

Preheat oven to 400 degrees (F).

For streusel topping, in a medium sized bowl, combine brown sugar, cinnamon and flour. Mix in butter and set aside.

Peel, core and chop 3 large apples, I used Granny Smith. In a large bowl, mix together dry ingredients : flour, baking powder, salt, cinnamon, sugar, brown sugar. Add chopped apples.

In a small bowl, thoroughly blend wet ingredients: milk, eggs, and butter. Combine wet and dry ingredients in the large bowl and mix gently.

If you are using paper liners, like I did, stick 'em in your muffin pan. If not, lightly grease your pan. Scoop batter into each mold until they are about 3/4 of the way full. Sprinkle streusel right on top. And that's it! Easy peasy! Bake at 400 for 22-27 minutes, let cool and enjoy. 

The adorable paper liners I used are from an awesome Canadian company called PaperChef. They are sold at my grocery store, but if you want to find where you can buy them the website is www.paperchef.com
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