We went to our local apple farm and picked our own apples so we had to put them into good use. I love Macintosh apple so that’s what we got. They are firm, crispy, a little tart and sweet at the same time, the perfect apple in my opinion.
So i kind of improvised when I did this recipe and just went with my gut and they turned out great. Not too sweet and the perfect amount of apple. Next time I would probably add a crumb topping but as a easy apple muffin recipe this is the way to go!!!!
Now LETS GET TO BAKING!
Makes 12-16 muffins
- 2-3 apples, peeled and diced
- 0,5 cup brown sugar
- 1 tsp vanilla extract
- 2 tsp cinnamon
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup unsalted butter, room temperature
- 3/4 cup packed light brown sugar
- 2 eggs, room temperature
- 1/2 cup sour cream or plain yogurt, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1/4 cup milk , room temperature
- CARAMELIZED APPLES; Add all you ingredients except the cinnamon for the caramelized apples to a pan and let cook down until all the liquid disappears and a caramel starts to form around the apples, about 15-20 minutes, depending on how much liquid is in your apples. Once a nice caramel starts to for add your cinnamon and stir, then let cool.
- MUFFIN; Preheat oven to 425°F. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside. (might have to use 2 muffin tins depending on how big your muffins are.
- In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and beat on high until creamed, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, sour cream, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined. Scrape down the sides and bottom of the bowl as needed.
- Pour the dry ingredients into the wet ingredients and beat on low speed until just about combined. Add the milk and continue to beat on low until combined.
- Now fold in your cooled apples. I saved some of the apples to top my muffins with.
- Spoon the batter evenly into each cup or liner, filling each all the way to the top.(I topped mine with some brown sugar) Bake the muffins for 5 minutes at 425 F then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 10-15 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- READY TO MUNCH!