My house officially smells like apples because of all the apple recipes I have been making. For the second day of Apple Week, I have made apple cinnamon muffins with a buttery and sugary crumble on top.
I decided to make mini muffins because I love anything bite-size. One, they're adorable. Two, they're easier to eat. And three, you can eat a few and not feel so bad. Win-win situation right there.
First, preheat your oven to 400 degrees and peel two apples (I used Granny Smith). Choose an apple that is used for cooking, otherwise the apple pieces will melt and disappear in the muffin. You want the apples to hold their shape so you have soft but chewy pieces surrounded by a moist muffin.
Once the apples are peeled, chop to bite-size pieces -- make them smaller than you normally would for regular-size muffins if you're making miniature muffins. Now, mix the dry ingredients: all-purpose flour, baking powder, granulated sugar, ground cinnamon and salt. Then, mix the wet ingredients in a separate bowl: vegetable oil, an egg and milk.
To incorporate the wet and dry ingredients properly, make a well in the dry mixture, pour the wet ingredients into the well and fold the flour and sugar clockwise. As the wet and dry mixtures incorporate, the batter will become stiff. Be sure not to over-mix the batter, or the muffins won't rise properly. Stir in the apple pieces and scoop a tablespoon of batter into each muffin tin.
Before you bake the muffins, make your crumble by mixing all-purpose flour, granulated sugar, butter and cinnamon. Slice the butter into cubes and use a fork to mash all the ingredients together. It takes some time, but once everything is sticky and in one buttery and sugary mass, place a layer on top of each muffin.
Place the muffins in the oven for about 20 to 25 minutes. If you're saving these muffins for the next morning, reheat in a microwave and serve with a little extra butter -- it's the perfect way to start your morning.
Come back tomorrow for day three of Apple Week.
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