YIELD: 12 muffins
PREP TIME: 20 minutes
COOK TIME: 25 minutes
INGREDIENTS:
2 1/4 cups all-purpose flour
2 teaspoons pumpkin pie spice*
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 egg
1 cup buttermilk
1/2 cup butter, melted
1 teaspoon vanilla extract
1 1/2 cups packed brown sugar
2 cups peeled, chopped Granny Smith Apples
FOR THE TOPPING
1/2 cup packed brown sugar
1/3 cup all-purpose flour
¼ cup rolled oats
1 teaspoon ground cinnamon
3 tablespoons butter, melted
DIRECTIONS:
1. Preheat the oven to 375 degrees F. Line 12 cup muffin
cups with paper liners. Set aside.
2. In a large bowl, whisk together 2 1/4 cups flour, pumpkin
pie spice, baking soda, and salt. In a small bowl, whisk together the egg,
buttermilk, 1/2 cup melted butter, vanilla and 1 1/2 cups of brown sugar. Stir
until sugar has dissolved.
3. Pour butter mixture into the flour mixture and stir until
just combined. Gently fold in apples. Use a large scoop to fill each muffin
well, filling the cups to the top.
4. In a small bowl, stir together 1/2 cup of brown sugar,
1/3 cup flour, rolled oats, and cinnamon. Drizzle in 3 tablespoons of melted
butter, mixing until well blended. Sprinkle this over the tops of the muffins.
5. Bake in preheated oven for 25 minutes, or until the tops
of the muffins spring back when lightly pressed.
6. Cool on wire rack. Store at room temperature.
NOTES:
- If you choose to finely dice your apples, take note that
they will disappear into the muffin. I left my pieces a little bigger to ensure
nice bites of appley goodness.
- If you don't have pumpkin pie spice, you can make you own
using the following or simply substitute 2 teaspoons of cinnamon.
3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons nutmeg
1 ½ teaspoons ground allspice
1 ½ teaspoons ground cloves
-Recipe adapted from allrecipes.com
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