It’s starting to truly feel like Fall in Maine; the leaves are turning color, the nights are crisp, and Autumn activities are in full swing. Fall is by far my favorite season and these muffins are the perfect breakfast to get you into the spirit of Fall. These muffins are a great way to use the 100 pounds of apples you just picked, or just as an excuse to start off your day with something sweet. I hope you enjoyed them as much as me!
Makes: 11-12 Muffins +/- – Cooktime: 40 minutes +/-
- 3 Apples, Any Variety, Peeled & Diced
- 1-1/4 Cup All-Purpose Flour
- 1/2 Cup Granulated Sugar
- 1-1/2 Teaspoon Baking Powder
- 1 Egg
- 1/2 Cup Milk
- 2-1/2 Teaspoons Cinnamon
- 1/2 Teaspoon Pure Vanilla Extract
- Pinch of Salt
- 1/4 Cup Canola Oil
- 2 Tablespoons Butter, Melted
- 1/2 Cup Brown Sugar
- 1/2 Teaspoon Cinnamon
1.) Preheat oven to 350°F. In a large bowl, add flour, granulated sugar, baking powder, salt, and cinnamon. Whisk together until fully incorporated.
2.) Peel and dice the apples. I prefer to to peel the apples, then use an apple corer to divide the apple into wedges. These wedges can then be easily diced. Add apples to dry ingredients and give them a good stir.
3.) In a separate bowl, add milk, oil, and the egg. Whisk to combine. Add to dry ingredients. Fold and stir until the wet and dry ingredients are fully incorporated.
4.) Line a muffin tray with liners and spoon muffin batter into the tray. Fill liners about 3/4’s full. This should be enough to make 11 muffins or a scant 12.
5.) Prepare the topping by melting butter. In a separate bowl, combine brown sugar and cinnamon. Spoon about 1 tablespoon of the brown sugar-cinnamon mixture on top of each muffin. Drizzle with melted butter. Place in oven and set timer for 25 minutes. At 20 minutes, start checking your muffins using the toothpick test. (Toothpick test: place a toothpick into the center of the muffin, remove the toothpick. If it comes out clean with no batter visible, the muffins are done and can be removed from the oven).
6.) Remove muffins from oven. Carefully take out the muffins and place on a baking rack. If necessary, run a butter knife between the metal muffin pan and the liners to loosen them up for ease of removing from muffin pan. Serve warm and enjoy!
2 thoughts on “Apple Crisp Muffins”
These look fabulous!
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Thank you so much! You, Jean, and I should bake them together 💛