I know it’s only the beginning of September, and according to the forecast, it’s supposed to hit 90 this week in New York, but I’m more than ready for fall. My boots are all lined up in my closet, my jackets have come out of storage, and I’ve got a couple pounds of apples in the fridge, just waiting to be cooked down with cinnamon.
These muffins mark the beginning of fall baking season – here’s to crisp apples and spicy cinnamon.
Apple Pie Muffins (53 of 750)
Adapted from 750 Best Muffin Recipes by Camilla Saulsbury
Makes 36 mini-muffins
- 1/4 cup brown sugar
- 3 tbsp all-purpose flour
- 2 tbsp unsalted butter, melted
- 1/4 tsp cinnamon
- 2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1 1/4 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 2 eggs
- 1/4 cup unsalted butter, melted
- 1 cup yogurt
- 3/4 cup chopped peeled Gala apples
- Preheat oven to 400F.
- Topping: In a medium bowl, using your fingers or a fork, combine brown sugar, flour, butter, and cinnamon and blend until crumbly. Refrigerate until ready to use.
- Muffins: In a large bowl, whisk together flour, baking powder, cinnamon, baking soda, and salt.
- In a medium bowl, whisk together sugar, eggs, and butter until well blended. Whisk in yogurt until blended.
- Add the egg mixture to the flour mixture and stir until just blended.
- Divide batter equally among prepared muffin cups. Spoon topping evenly over batter and press lightly into batter.
- Bake in preheated oven for 15 to 20 minutes or until tops are firm at the center and a toothpick inserted in the center comes out clean.
These muffins bake up impressively fluffy – the crumb is absolute perfection. Combined with the chopped apples studded throughout and the cinnamon throughout the batter, these definitely conjure up memories of warm apple pie. To make them even more like their namesake, next time I make these, I’ll cook down some chopped apples in brown sugar and butter and then use that as a tasty filling.