I blame all my American and European blogging friends for this, you guys with all your talk of fall..and apples…and cinnamon.
I really wanted to make muffins with those two ingredients, and I found this promising recipe from Robyn at Add a Pinch, which is incredible and amazing! Go have a looksie.
Okay, let’s get into it!
Here’s what you’ll need:
For the Muffins:
- 2 cups all-purpose flour (+ 2 teaspoons for coating apples)
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon (+ ½ teaspoon for coating apples)
- 2 cups diced apples
- ½ cup (1 stick) unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ½ cup milk
- ½ cup butter, melted
- ¼ cup granulated sugar
- ¼ cup ground cinnamon
You need a few bowls for this. First, sift together flour, baking powder, salt and cinnamon in a bowl.
In another bowl, throw the diced apples and 2tsp of flour together to coat them.
In one more bowl, cream together the butter and sugar. Make sure the butter is really soft, cause this part got annoying for me as it took ages to cream. Add in the egg, one at a time. Then mix in the vanilla.
Fold in the flour mixture into your cream bowl, alternating it with the milk. Mix it a little, until it’s just combined.
Now fold in the coated diced apples.
Get your tins and spray them, so the muffins don’t stick. Scoop the batter in. You want them to be almost full but not really. Bake them for around 25 minutes at 180 C. Keep a close eye on them, you want the toothpick to come out clean.
For the topping, melt the butter in one bowl. In another bowl mix together the sugar and cinnamon.
Once the muffins have mostly cooled, dip the tops in the butter, then the topping. This part was a lot of fun.
Now you got some muffins! They are so good!! I ate a few (as did Rory), and the next day we ate some more for breakfast.
What kind of muffins do you guys like?
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