So, every year I make apple muffins during apple season, like so many do, and I bake the muffins with raw apples. But this year, I decided to cook the diced apples with brown sugar, butter, and cinnamon before adding them to the muffin batter, and the end result was perfect.
These scrumptious muffins are definitely a must try this Fall and finish them off with a light drizzle of icing, and enjoy them with a cup of tea.
Ingredients make 9 muffins
2 medium apples
1/4 cup brown sugar
1 tbsp unsalted butter
1 tsp cinnamon
2 large eggs
1/3 cup sugar
1/4 cup canola oil
2 tsp vanilla
1/2 cup 3.25% milk
1 1/2 cups flour
2 tsp baking powder
1 tbsp milk
7-9 tbsp icing sugar
Directions
- Peel the apples and dice into small pieces.
- Put the apples, brown sugar, butter, and cinnamon into a pot.
- Heat on medium and mix often.
- When the mixture begins to bubble, reduce the heat a little. Cook until the apples begin to soften.
- Remove from heat and cool.
- Line two muffin tins with paper liners or lightly butter and dust with flour.
- Whisk together the eggs and the sugar.
- Whisk in the oil and the vanilla.
- Whisk in the milk.
- Whisk in the apples and all the sauce.
- Sift the flour and the baking powder into the wet ingredients.
- Fold the dry ingredients into the wet ingredients. Don't over mix.
- Pre-heat the oven to 350 degrees F.
- Fill the muffin tins with batter, leaving some space at the top.
- Bake for 20-22 minutes or until you can pierce the middle of the muffins with a toothpick and it comes out clean.
- Place the muffins on a wire rack to cool.
- Whisk together the milk and icing sugar until smooth.
- Place the icing in a small ziplock bag and cut one corner.
- Drizzle the icing on top of the muffins.
Commenti