I think fall is my favorite time of year to bake. Apples and pumpkin are two of my favorite things and I just can’t get enough of them in the fall. I feel like baking pretty much all the time. It’s unfortunate that my family can’t survive on muffins and scones and cookies. There’s definitely a lot of that stuff around my house these days!
Am I the only one? Or is that pretty common to suddenly want to bake all the things as soon as the weather turns a little bit cooler? Maybe it’s because I can finally turn my oven on without turning my house into a sauna!
That, and the bags and bags of apples I have sitting in my freezer begging to be made into things like these apple muffins with crumb topping!
Every year my siblings give me buckets of apples from their trees. They get so many that they can’t even use them all. So I chop and core apples incessantly for a few days and end up with boatloads of apples ready to bake with in my freezer.
Ingredients
Directions
for full recipes please see : bake-eat-repeat.com
Am I the only one? Or is that pretty common to suddenly want to bake all the things as soon as the weather turns a little bit cooler? Maybe it’s because I can finally turn my oven on without turning my house into a sauna!
That, and the bags and bags of apples I have sitting in my freezer begging to be made into things like these apple muffins with crumb topping!
Every year my siblings give me buckets of apples from their trees. They get so many that they can’t even use them all. So I chop and core apples incessantly for a few days and end up with boatloads of apples ready to bake with in my freezer.
Ingredients
- For the Crumb Topping:
- 3 tablespoons Granulated Sugar
- 3 tablespoons Brown Sugar
- 1/2 cup All-Purpose Flour, Plus 3 tablespoons
- 1/2 teaspoon Cinnamon
- pinch Salt
- 5 tablespoons Unsalted Butter, Melted
- For the Muffins:
- 1 cup Peeled and Chopped Apples
- 3/4 cup Granulated Sugar
- 2 1/2 cups All-Purpose Flour
- 2 1/2 teaspoons Baking Powder
- 1 teaspoon Salt
- 2 teaspoons Cinnamon
- 2 large Eggs
- 4 tablespoons Unsalted Butter, Melted
- 1/4 cup Canola Oil
- 1 cup Milk
- 1 1/2 teaspoons Pure Vanilla Extract
- For the Glaze:
- 1 cup Powdered Sugar
- 2 tablespoons Milk
Directions
- Preheat the oven to 425°F. Lightly spray a 12-cup muffin tin with non-stick spray, or line it with paper liners and set aside.
- Make the crumb topping - in a small bowl, combine the sugar, brown sugar, flour, cinnamon and salt. Drizzle the melted butter over everything and stir until everything is combined and clumping together. Set aside.
- In a large bowl, whisk together the flour, baking powder, salt and cinnamon. In another bowl, whisk together the sugar, eggs, melted butter and oil until well combined. Add the milk and vanilla and whisk until combined. Add this mixture to the flour mixture and stir until just combined.
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for full recipes please see : bake-eat-repeat.com
