Apple Cinnamon Muffins II

This is my third apple muffin recipe since starting this cookbook project, following the first Apple Cinnamon Muffins attempt and then Apple Oat Muffins. This version matches those baked at the Glen-Mor Restaurant, so technically we are done with apple muffins. But I imagine there will be more apple muffins in our future, especially once we start going to orchards in the Fall.

 Servings: 8

Fresh
1 egg
1 cup milk
1 apple

Pantry
2 cups all-purpose flour
3 tsp. baking powder
3/4 cup plus 2 Tbsp. granulated sugar, divided
1/2 tsp. salt
1/4 cup canola oil
1/2 tsp. ground cinnamon

Mix dry ingredients
Preheat oven to 400 degrees-F. In a large mixing bowl, mix flour, baking powder, 3/4 cup sugar, and salt, and set aside.

Chop apple
Peel, core, and dice apple into small pieces, approximately 1/4-inch cubes and set aside.

Mix wet ingredients
In a small mixing bowl, beat egg with a fork. Add milk and oil and stir to combine.

Make batter
Add wet ingredients to dry ingredients and mix with a fork just until combined. Add apples and stir until distributed throughout batter.

Prepare topping
In a small dish combine remaining 2 Tbsp. sugar and cinnamon and set aside.

Bake muffins
Fill 8 muffin tins with liners or spray with cooking spray. Drop batter into muffins by the spoonful evenly among 8 cups. Sprinkle the top of each unbaked muffin with the cinnamon-sugar mixture. Bake for 25 minutes.

Cool and serve
Remove muffin pan from oven and let muffins cool in pan for 5 minutes. Remove muffins from pan and let cool completely on a cooling rack. Serve immediately or store in airtight container for several days.

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