Apple Crisp Muffins
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 10 muffins
Ingredients:
For the crisp topping:
1/2 cup all-purpose flour, spooned and levelled
3 Tablespoons brown sugar
Pinch cinnamon
2 Tablespoons large-flake rolled oats
4 Tablespoons butter, melted
For the batter:
2 medium apples
1/2 cup butter, at room temperature
1/2 cup white granulated sugar
1/4 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour, spooned and levelled
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup milk
Directions:
For the crisp topping:
Melt the butter for the topping and let it cool down for a few minutes. Meanwhile, stir the flour, sugar, cinnamon, and oats together in a small bowl. Add the melted butter and mix with a fork until the dry ingredients are moistened by the butter. Place in the fridge until needed.
For the muffins:
Preheat the oven to 350°F (non-convection/not fan-assisted). Line 10 muffin cups with paper liners and set aside. Peel, quarter, and core the apples. Cut some of the apple quarters into 24 very thin slices for topping the muffins, then cut the remaining apple into a small dice. Cover with plastic wrap and set aside.
Add the butter and the white and brown sugars to a large bowl or the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until light and fluffy, about 2 minutes. Add the eggs one at a time, mixing well between additions. Add the vanilla extract and mix in.
In a medium bowl, whisk together the flour, baking powder, ground cinnamon, and salt. With the mixer on low speed, add the flour mixture to the batter in 3 additions, alternating with the milk, mixing until just combined. Do not overmix.
Add the diced apples to the batter and fold in by hand. Scoop or spoon the batter into the prepared muffin cups. Sprinkle the crisp topping over the muffins (you may not need quite all of it), then add two apple slices on top of each muffin, pressing them into the muffins slightly.
Bake for 25-30 minutes until the crisp topping is golden and a tested inserted into the centre of the muffin comes out clean. Allow the muffins to sit in the pan for a few minutes, then remove them to a cooling rack to cool completely. Dust with some icing/confectioners’ sugar before serving if you like.
Store muffins in an airtight container for up to 3 days or freeze for up to 3 months.
Notes:
Be sure to cut the apple slices for topping the muffins very thin, so they cook nicely and don’t weigh down the muffins.
These muffins freeze beautifully. Wrap well and freeze for up to 3 months.
Ingredients and substitutions:
A few notes about the key ingredients …
Apples – You can use any apple you like, but I recommend a red-skinned, medium-sweet apple variety. These muffins are lightly sweet, so a bit of sweetness in the apples is nice.
Rolled oats – these are the large-flake, old-fashioned rolled oats. In a pinch, you could substitute quick oats, though not instant oats.
Nutritional Facts:
Serving: 1muffin, Calories: 365kcal, Carbohydrates: 52g, Protein: 6g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 74mg, Sodium: 190mg, Potassium: 211mg, Fiber: 2g, Sugar: 23g, Vitamin A: 521IU, Vitamin C: 2mg, Calcium: 76mg, Iron: 2mg
Recipe courtesy of Seasons and Suppers.ca