I tested this recipe out a few weeks ago with every intention to share it – but then I totally forgot. Perhaps it slipped my memory because they disappeared as quickly as they were baked – these were [and I quote] “the best muffins ever” according to Neil. I didn’t try any because they contain both gluten and dairy [and sugar] but based on his reaction, the only downfall about these muffins is that a dozen in a batch isn’t nearly enough.
Cinnamon Apple Streusel Muffins
Recipe from: Fork Knife Swoon
Ingredients
Muffin Batter
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
8 tbs unsalted butter, at room temperature
1 cup sugar
2 eggs
1-1/2 tsp vanilla extract
1-1/2 cups chopped apples (I used Macintosh)
Streusel Topping
1/4 cup brown sugar, packed
1 tbs all-purpose flour
1/2 tsp ground cinnamon
1 tbs unsalted butter, cold
Directions
1. Preheat oven to 375. Grease twelve muffin cups.
2. For the streusel: In a medium-sized mixing bowl, mix together the brown sugar, flour and cinnamon. Using a fork, cut in the butter, until combined, forming small pea-shaped pieces. Set aside.
3. In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves until evenly combined. Set aside.
4. Using a stand-up or hand-held electric mixer, cream the butter and sugar together until light and fluffy, about two minutes. With the mixer on low-speed, slowly add the eggs, and then the vanilla until combined.
5. Stir the apples into the wet ingredients. Slowly add the apple-mixture to the dry ingredients and stir to combine. The batter will be very thick.
6. Spoon the batter into the prepared muffin tins and top with a sprinkling of the streusel mix. Bake for 18-20 minutes until golden brown and a cake-tester comes out clean. Allow the muffins to cool for five minutes in the muffin tin before removing and cooling on a baking rack. Serve warm.
I would assume you can store these in an air tight container for at least a week and subsequently in the fridge, however, the batch I made didn’t even come close to lasting that long.
Happy Baking!
xo Lauren
A 5'3 Perspective 