Apple Pie Muffins

Baking served two purposes today:  using up some apples and warming up the house!   this recipe comes from Virtually Homemade and I made minimal changes- I only had dark brown sugar, vegetable oil and regular milk on hand.    A phone call sidetracked me and I forgot to add a little vinegar to my milk to make it a better sub for the buttermilk.    These would be nice with some cinnamon chips or caramel extract in place of the vanilla.

I packed my topping on a little too tight, it's fairly crisp along the edges, next time I'll use a lighter hand.   These are a great little taste of fall, and I'm sure we'll tear through them in no time.    Thanks to Liz at Virtually Homemade for sharing this recipe!

* Exported from MasterCook *

                            Apple Pie Muffins

                        Ingredients for the Topping:
     1/2           cup  brown sugar (used dark brown)
  6        tablespoons  all purpose flour
     1/4           cup  unsalted butter -- melted
  1                tsp  ground cinnamon
                        Ingredients for the Batter:
  1 1/2           cups  brown sugar (used dark brown)
     2/3           cup  canola oil -- used veg oil
  1              large  egg
  1           teaspoon  vanilla
  2 1/2           cups  all-purpose flour
  1           teaspoon  baking soda
  1           teaspoon  cinnamon (optional) -- (used 1/2t)
     1/2      teaspoon  salt
  1                cup  buttermilk -- (used reg milk)
  2               cups  diced apple

1.  Pre-heat oven to 350 degrees F.  Grease and flour or line with paper cups or parchment paper, 12 cup muffin tin.
2.  Make the topping:  Combine brown sugar, flour, melted butter and cinnamon in a small bowl and mix until crumbly;  Set aside.
3.  Combine the brown sugar, oil, egg and vanilla in a large bowl.  Mix and set aside.
4.  Sift together the flour, soda, salt and cinnamon.  Blend the flour into the mixture, alternately with the buttermilk.  Add the diced apple.  Mix until just combined.  Spoon into prepared muffin tins.  Sprinkle generously with topping.
5.  Bake for 30 minutes, until golden brown and the top springs back when touched.



Popular posts from this blog

Apple Cinnamon Overnight Oats

Chocolate Chip Cookie Cake

Meatball Sub Bubble Up Bake