Apple Muffins

I recently went apple picking and came back with nearly fifty (!) apples. Since then, I’ve been using them in everything, including an apple pie (recipe coming soon), apple sauce, my breakfast smoothies, and of course, these apple muffins.
These muffins are dense, packed with flavor and a delicious brown sugar topping. The apples are thinly chopped, practically melting into the batter. You might not see the apple pieces when you pull them out of the batter, but boy will you taste them. Plus, by having the apples chopped thinly, you won’t have to worry about them not fully cooking. Of course, if you’d like large apple chunks, cut them according to your preference–it’s completely up to you!

What You Need
Batter

  • 2 cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • 8 tablespoons salted butter, softened
  • ½ cup white sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1 ½ teaspoons vanilla
  • 1 ½ cups chopped apples of choice (2 ½-3 medium apples)

Brown Sugar Topping

  • ⅓ cup brown sugar
  • 1 tablespoon flour
  • ⅛ teaspoon cinnamon
  • 1 tablespoon salted butter, cold
  • ⅛ teaspoon vanilla

How You Do It
Batter

  1. Preheat oven to 375F and line muffin tin.
  2. Combine the dry ingredients: flour, baking powder, baking soda, and cinnamon. Set aside.
  3. Chop apples into small pieces. As mentioned above, a bulk of the apple pieces will dissolve into the batter as the muffins bake, so if you’d like bigger piece, cut apples larger. Otherwise, follow directions below, and set aside when finished.
  4. In stand mixer, combine butter and sugar.20180929_0926571.jpg
  5. Add in the eggs and vanilla.20180929_092902.jpg
  6. Add the apples. To avoid breaking the pieces into even smaller pieces, be careful not to overmix. Either stir using a spoon, or, if using a stand mixer, mix for ten seconds at most.20180929_093105.jpg
  7. Mix in the flour. Batter will be thick. If necessary, use a spoon to finish mixing.20180929_093756.jpg

Brown Sugar Topping

  1. In a small bowl cut the butter into the brown sugar using a fork. Do not fully combine; if there are small lumps, that’s okay.20180929_094501.jpg
  2. Stir in the vanilla.
  3. Add in the flour and cinnamon and stir into just combined. Do not mix until you make a paste–the topping should be in small pieces, none bigger than the size of a pea.20180929_094952.jpg
  4. Fill liners ⅔ full and sprinkle brown sugar topping atop. Bake for 15-20 minutes.20180929_095952.jpg
  5. When they’re done, pull them out, give them five minutes, and enjoy!

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These are great for breakfast with a cup of tea.

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The brown sugar topping provides just the right amount of sweetness.

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Are these something you’d like to try? I hope so!
That’s all for now. If you give these a go, let me know how it goes. Also, I’d love to get your recommendations. With of of the apples I recently acquired, what should I do with all of them? What are your favorite apple recipes. Let me know below! Until next time,
♥Danielle

Blueberry Muffins

I love muffins; they’re the perfect on the go breakfast. They’re also so easy to make that they’re amazing to make on the weekends, especially if you’re not an early riser but still want something homemade. These muffins are stuffed with blueberries (nothing worse than getting a flavored muffin and it barely being flavored) and go excellent grilled. Plus, with the potential exception of the blueberries, you probably have all of the ingredients already in your kitchen.

What You NeedBlog Ingredients.jpg

Batter

2 cups fresh blueberries
3 cups flour plus 1/4 cup
4 teaspoons baking powder
1 1/2 cups white sugar
2/3 cup vegetable or canola oil (NOT olive oil)
2 eggs
2/3 cup milk
2 teaspoons vanilla

Topping

1/2 cup white sugar
1/2 cup brown sugar
2/3 cup flour
1/2 cup butter
1 1/2 teaspoons ground cinnamon

How you do it

Muffin Batter

  1. Preheat oven to 400 F and line cupcake tin. Wash and dry blueberries then coat in 1/4 cup of flour. This will prevent blueberries from sinking to the bottom of the batter.20180804_090652
  2. Combine flour and baking powder.20180804_085232.jpg
  3. Mix in sugar.20180804_085353
  4. Into the dry ingredients, add wet ingredients: milk, oil, eggs, and vanilla. Batter will be thick.20180804_090009
  5. Fold in blueberries. Do not use a hand or stand mixer, as these will break the blueberries. Use a spoon. When done, sit batter aside and make the topping.20180804_090949

Topping

  1. Combine the flour, sugars, and cinnamon first.
  2. Once combined, cut in the butter using a fork. Mix until butter is incorporated and a paste is formed. Mixture should not be crumbly.20180804_092303
  3. Fill cupcake liners until they are just about full. Sprinkle a generous amount of topping over each–even more than pictured below!–and cook for 20 minutes.20180804_092328
  4. When they’re done, take them out, let cool for a few minutes, and enjoy! If you have leftover topping, you can cut the muffins in half and spread it over them– it tastes very much like a cinnamon butter. Otherwise, enjoy as is.

I just love how pretty these are–the contrast between the muffins and the topping is gorgeous.20180804_094602

They’re so full of blueberries–no skimping here.20180804_094831(1)

You’ll get about 16 muffins from this recipe, but there’s nothing telling you that you have to share.20180804_095158

Give them a go and let me know what you think. Until next time,

Danielle

Mix It Up: Prefer a sweeter muffin? Combine powdered sugar, milk, and vanilla and drizzle over top–it’ll provide a nice glaze!