Apples are one of my favorite fruits to bake with. Whether you are making turnovers, cakes, or muffins, apples enhance the flavor of ALMOST any recipe. And there is nothing better than a warm, apple cinnamon muffin with brown sugar oat crumble on a cold Fall day.
So, brew a hot pot of coffee and let’s get this recipe started.
Health Fact: Apples are a great source of fiber and Vitamin C! Since they are 85% water they are also a good source of extra hydration.
What You’ll Need: Makes 12 Muffins
- 2 medium sized honey crisp apples
- 2 cups all-purposed flour (and a touch more for coating the apples)
- 1 cup cane sugar
- pinch of salt
- 3 teaspoons of cinnamon
- 1.5 teaspoons baking powder
- 2 teaspoon vanilla flavor
- 2 large eggs
- 1/2 cup milk
- 1.5 cups room temperature butter
- 1/2 cup rolled oats
- 1/4 cup brown sugar
- Powdered sugar for dusting
- Preheat your oven to 350 degrees.
- Grab 2 mixing bowls, a hand blender and a whisk.
- In one bowl you are going to combine the dry ingredients.
- Start by sifting together the 2 cups flour, 1.5 teaspoons baking powder, pinch of salt and 2 teaspoons of cinnamon. Set aside.
- In the second bowl you are going to blend together 1 cup cane sugar, and 1 cup of butter. (one stick) Blend this by using your hand blender until the mixture becomes smooth and creamy.
- Next, you’ll want to add 2 eggs, 1/2 cup milk, 2 teaspoon of vanilla flavoring to the cane sugar and butter mixture. Mix everything together using a whisk.
- Once the liquid ingredients are fully blended, combine them with the dry ingredients. Use the hand blender to mix everything together.
- Next, you will take 2 honey crisp apples and cut them into small bite-sized pieces. (about the size of a dime) Lightly dust the apples with flour and fold them into the batter.
- Lightly spray your muffin tin with cooking spray, or cupcake liners and evenly distribute the batter.
- Prepare Crumble
- Add together, 1/2 cup rolled oats, 1/3 cup room temperature butter, 1/4 cup brown sugar, and 1 teaspoon of cinnamon. Combine everything together using a fork. gently press the butter into the other ingredients.
- Top the batter with your crumble and bake for 25- 30 minutes.
- Be sure to test the muffins by using the “toothpick test” to ensure they are fully cooked.
- Let muffins cool to room temperature and finish them with a light dusting of powdered sugar.
- Serve warm or room temperature.
Author: Sarah Thomas-DrawbaughSarah Thomas-Drawbaugh is a recipe developer and creator of the brand, Healthyish Foods®. Sarah makes plant-based, fish and chicken recipes that are simple and delicious. Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!