My FAVORITE season for baking is upon us! While I’ll have plenty of pumpkin recipes to serve up, I wanted to get this lovely apple treat out there before apple season is officially over. I’ll be honest, the whole cinnamon-apple combo is not one of my favorites, but I know plenty of folks who love it. Figured I’d branch out of my chocolate (or in the spirit of the season, pumpkin) zone and try it! So glad that I did. The original recipe says that these muffins have sort of a doughnut flavor to them, and while I’m not sure I agree with that assessment I do think they make a perfect breakfast food. With oats and whole wheat flour in the mix, you can also almost call them healthy… Almost 😉
For the apples:
5 medium apples, peeled and sliced
1½ tbsp. unsalted butter
1 tbsp. granulated sugar
½ tsp. ground cinnamon
Pinch of salt
For the muffins:
1 cup oat flour (or 1 cup oatmeal finely ground)
¾ cup all-purpose flour
½ cup whole wheat flour
¼ cup sugar
¼ cup brown sugar
1 tsp. baking powder
1 tsp. baking soda
¾ tsp. salt
¼ tsp. ground cinnamon
¼ tsp. nutmeg
6 tbsp. unsalted butter, melted
¾ cup milk
½ cup low-fat greek yogurt or sour cream
1 large egg
For the topping:
3 tbsp. melted butter
¼ cup sugar
¾ tsp. ground cinnamon
¼ tsp. nutmeg
To start, admire your pretty fall bounty before peeling and coarsest chopping. I used Gala apples for these, but I’m sure anything you have on hand would work.
Melt the butter in a large skillet over medium heat. Stir in the sugar, cinnamon and salt. Add the apples to the pan and cook, stirring occasionally, until the apples are tender and browned, about 15-20 minutes. Remove from heat and set aside to cool.
Preheat the oven to 350 degrees Fahrenheit and line tins with paper liners. In a large bowl, combine the flours, sugars, baking powder, baking soda, salt, cinnamon and nutmeg. Whisk to blend. Inhale the scent of fall.
In a liquid measuring cup, combine the melted butter, milk, yogurt, and egg. Whisk until well blended. Pour the liquid mixture into the bowl with the dry ingredients and fold together just until incorporated and no dry streaks remain. Fold in the chopped apples.
Scoop the batter into the prepared muffin pans filling each about 2/3 of the way full. Bake, rotating halfway through the baking time, until the muffins are lightly browned and just set, about 20 minutes total. Allow to cool in tins for a few minutes, then transfer to a wire rack to cool completely.
Now to top these lovelies with even more tasty goodness! Melt the butter in a small bowl. Combine the sugar, cinnamon and nutmeg in a small bowl and whisk until evenly combined. Dip the top of a muffin in the melted butter…
Makes about 14 muffins
Recipe slightly adapted from Annie’s Eats