dear fellow crumbsnatchers,
thanks for your patience. it's been a few weeks since my last blog post. we've been busy canning the last of our tomatoes into whole tomatoes, pizza sauce and various flavored marinara sauces. it has also been a very busy time at work so although our kitchen is still cranking out tasty meals and canned goods, it has left little time to write.
the manfriend bought a peck and a half of apples from our favorite local orchard, tuttle orchards. our half peck of honeycrisp apples were processed into unsweetened applesauce last week. we started our fall baking season with a fresh apple pie (click here for my pie crust recipe) with a few apples from our peck of cortland apples but we still have an abundance of apples for what? i know i'll be starting my day off with a warm bowl of steel-cut oats with apples and cinnamon, but i wanted to make a quick breakfast or snack option for the manfriend and these healthy-ish apple muffins are a winning recipe! Not too sweet and perfectly moist, these apple muffins are a taste of pure fall.
apple muffin recipe
crumb confession: cortland apples are my favorite baking apple. cortland apples are medium to large in size and are bright red with dark red streaks. their crisp, finely-grained white flesh is exceptionally juicy with a sharp, sweet-tart flavor. i swear, i've never made a better tasting apple pie until i used cortland apples. you can substitute granny smith, golden delicious, pink lady, honeycrisp or jonagold apples but do yourself a favor and try cortland apples at least once.
cuisine: american
prep time: 15 minutes
cook time: 20-25 minutes
serves: 18 muffins
ingredients
muffin batter:
1 1/2 cups granulated sugar (add an extra 1/2 cup for a sweeter muffin)
2 large eggs
1/2 cup vegetable oil
1/2 cup unsweetened applesauce (or add another 1/2 cup of vegetable oil)
1 tbs vanilla
2 tsp cinnamon
1 tsp nutmeg
1 tsp salt
1 tsp baking soda
3 cups all-purpose flour
3 cups apple, peeled, cored, diced or grated
topping:
18 tbs turbinado or brown sugar
directions
preheat oven to 350 F. line 18-cup muffin tins with baking cups.
in a large bowl, combine granulated sugar, eggs, oil, applesauce, vanilla, cinnamon and nutmeg with rubber spatula. once mixture is smooth, add salt, baking soda and flour and combine until thick batter forms.
add diced apples to batter until combined.
fill 18 baking cups with batter. top each muffin with 1 tbs of turbinado or brown sugar.
bake for 20-25 minutes or until inserted toothpick comes out clean.
in my opinion, these muffins are best served warm. store in an air-tight container on the counter or fridge and zap them in the microwave for 15-30 seconds for a warm bite. happy fall y'all!
love and crumbs,
christina & gypsie
p.s. did you make this recipe? be sure to drop us a crumb on instagram at @crumbsforgypsie and hashtag it #crumbsforgypsie.