Yummy Apple Muffins

With the warm weather we’ve been having lately, some of the apples that we’ve had stored in the garage (we got 70 pounds last fall when they were cheap) are finally starting to go bad. I’m really happy with how well they’ve kept though, and will definitely stockpile them again.
So basically I’m back to madly making anything with apples in it like I was last fall.

These apple muffins are one of my favorite uses. They’re fluffy and light, and have a yummy streusel topping. Fluffy Apple Walnut Muffins (from Allrecipes.com):1/2 cup butter
1 1/4 cups white sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
2 eggs
1 3/4 cups all-purpose flour (
I used half whole wheat flour with excellent results)
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 cup milk
2 cups peeled, cored and sliced apples
1/2 cup walnuts

1/4 cup white sugar
1/2 teaspoon ground cinnamon
3 tablespoons all-purpose flour
2 tablespoons butter, cubed
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Coat top and insides of muffin pan with cooking spray, or line with muffin papers.
In a large bowl, cream together 1/2 cup butter, 1 1/4 cups sugar, vanilla, and salt until light and fluffy. Beat in eggs, one at time. Mix together the 1 3/4 cups of flour, baking powder, and 1/2 teaspoon cinnamon. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in apples and walnuts. Scoop into muffin cups to fill 3/4 full. Lightly sprinkle the tops with cinnamon crumble.
To make Cinnamon Crumble: In a small bowl, combine 1/4 cup white sugar, 1/2 teaspoon of cinnamon, 3 tablespoons all-purpose flour, and 2 tablespoons cubed butter. Mix together using a pastry blender, or two butter knives (
I find it faster to rub the butter into the dry ingredients with my fingers). The crumble topping should resemble small peas.
Bake in preheated oven for 30 minutes, or until tops are golden brown, and a toothpick inserted into the center comes out clean. If they are browning too quickly, cover with tin foil. Remove from pans, and cool on wire rack.
Makes 12 regular sized muffins, or 6 jumbo.
These make a great breakfast, and are a nice addition to tea time.Now I’m off to make some apple sauce!

11 thoughts on “Yummy Apple Muffins

  1. Hi, my friend just linked me to your recipe…and these muffins look gorgeous! Thanks for sharing šŸ™‚ I have a food blog too, if you wanna go have a look. I don’t bake as much although i have a cinnamon roll recipe up in abit šŸ™‚

  2. I am curious how long and under what conditions you stored your apples. I want to go and pick them this fall, but after making applesauce I am unsure how they will keep long term.

  3. I was about to type a question and see that Jana already asked it for me! My stored apples didn’t last as long as I liked because my method of storage which the farmer suggested did not work. He said he’s had great luck wrapping each apple in a paper towel and storing it in the fruit drawer of the fridge.

    Also, I wanted to say congratulations on choosing the house plan. I’ve been busy with a friend visiting from France and have I am catching up on reading your blog.

  4. Thanks for your comments everyone, I hope you enjoy them!

    Expedited Writer – Thanks for dropping by, I will definitely pop in for a peek at your blog!

    Monica – I’ve thought about it, but I haven’t had any offers!

    Jana and Lu – I actually just stored them in the garage in the box they came in. I read somewhere that the closer you keep them to freezing (0 degrees celcius/32 degrees fahrenheit) without actually freezing them, the better. We got well below freezing for a little while there, but they seemed to do okay. They kept perfectly until the daytime temperatures went up.
    I hope that helps!

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