Happy Monday everyone! I hope you all have a fantastic weekend. HB and I were actually away this past weekend at the New York Dairy Farm to Table event. I’m just catching my breath and settling back in at home but I’ll be looking forward to telling you all about that very soon. But look what I have for you this morning… muffins! It’s a been several weeks since I was able to participate in Muffin Monday but I’m back this week.
Things have been crazy busy in my little corner of the universe lately but I’m going to make it up to you with these muffins. These little babies are just the thing to start any day off right. Moist muffins with the bounty of the season in them, apples. Then I added those classic apple pie spice to the batter. Cinnamon, allspice, nutmeg, and a dash of cloves. You could even throw a little ginger in if you like.
Then comes the icing on the cake, ahem… or rather the muffin, so to speak. To top it all off there are spiced crumbs and really, isn’t that the very best part? What’s not to like? These muffins were a favorite in our house. I made big ones and had some batter leftover so I made a few minis also. Bite-size bliss.
Had to include this picture. Maddy’s photo bomb. It’s always a challenge to get the perfect shot from the get go but then you add a nearly 3-year-old’s antics to the mix and the challenge becomes even greater. But she’s cute so it makes it all okay! Hope you guys have a great week!
One Year Ago: Jarlsberg Rosemary Breadsticks
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Her journey to make the world smile and beat glum Monday mornings week after week one muffin at a time.
Drop in a quick line to join me on this journey and beat the glum monday mornings.
Moist muffins loaded with apples and warm spices topped with a crumb topping
- 1/2 cup all-purpose flour
- 1/2 cup (packed) light brown sugar
- 1/2 teaspoon ground allspice
- 5 Tablespoons cold unsalted butter, cut into bits
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon allspice
- Dash of cloves
- 1/4 teaspoon salt
- 1/4 cup (packed) light brown sugar
- 1 stick (8 Tablespoons) unsalted butter, melted and cooled
- 2 large eggs
- 3/4 cup whole milk
- 1/4 teaspoon pure vanilla extract
- 1 large apple, grated
- Center a rack in the oven and preheat the oven to 375 degrees. Line a 12-cup muffin tin with paper liners. Place the muffin pan on a baking sheet.
- Put the flour, brown sugar and allspice in a small bowl and sift them through your fingers to blend. Add the bits of cold butter and toss to get irregularly shaped crumbs. Set aside in the refrigerator for the moment.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, allspice, cloves and salt. Stir in the brown sugar, making certain there are no lumps.
- In another bowl, whisk the melted butter, eggs, milk, and vanilla extract together until well combined.
- Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but
- quickly stir to blend. Don't worry about being thorough--the batter will be lumpy, and that is just the way it should be.
- Fold in the grated apple.
- Divide the batter evenly among the muffin cups. Sprinkle some crumb topping over each muffin, then use your fingertips to gently press the crumbs into the batter.
- Bake for about 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean.
- Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
Adapted from Baking From My Home To Yours by Dorie Greenspan