With apples in season and the first whiff of autumn in the air, apple cinnamon combinations seem perfect, so today I'm making muffins using this classic combination.
I got the original recipe from Cook's Country and have only made a few modifications. I always keep boiled cider syrup on hand, so I've substituted that for cooking down the cider. Otherwise it's pretty much the same.
These muffins incorporate sauteed Granny Smith apples and when combined with the cider, have a great apple taste. Precooking them also reduces the liquid making the muffin more fluffy and less soggy. Using yogurt also improves both the flavor and texture. If you have a crunchy sanding sugar, use it on the top with the cinnamon. Really quite delicious any time of the day, but I enjoy them most at breakfast with coffee.
Ingredients
Topping
4 tablespoons granulated sugar
(course sanding sugar preferred)
4 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon
2-4 tablespoons rolled oats (optional)
Muffins
2 tablespoons unsalted butter, plus 4 tablespoons melted
2 Granny Smith apples
peeled, cored, and cut into 1/4-inch pieces (3 cups)
2 tablespoons packed brown sugar
3/4 teaspoon ground cinnamon
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 14 teaspoons salt
1 cup granulated sugar
2 large eggs
1/4 cup vegetable oil
1/4 cup apple cider syrup
1/2 cup plain whole-milk yogurt
1 teaspoon vanilla extract
Instructions
FOR THE TOPPING: Combine granulated sugar, brown sugar, cinnamon and optional oats in bowl. Cover and set aside.
FOR THE MUFFINS: Adjust oven rack to upper-middle position and heat oven to 400 degrees. Spray 12-cup muffin tin (inside and on top) generously with vegetable oil spray or line muffin tins with papers and spray the interiors.
Melt 2 tablespoons butter in 12-inch skillet over medium-high heat. Add apples, brown sugar, and 1/4 teaspoon cinnamon. Cook, stirring often, until moisture has completely evaporated and apples are well browned, about 9 minutes. Remove pan from heat and let cool for 10 minutes.
Whisk flour, baking powder, baking soda, salt, and remaining 1/2 teaspoon cinnamon together in large bowl. Whisk granulated sugar, eggs, oil, and remaining 4 tablespoons melted butter together in separate bowl until thick and homogeneous, about 30 seconds. Whisk cider syrup, yogurt, and vanilla into sugar mixture until combined.
Fold sugar mixture and cooled apples into flour mixture until just combined. Using greased 1/3-cup dry measuring cup, divide batter evenly among prepared muffin cups (cups will be filled to rim); sprinkle muffin tops evenly with topping.
Bake until golden brown and toothpick inserted in center comes out with few crumbs attached, 18 to 22 minutes, rotating muffin tin halfway through baking. Let muffins cool in muffin tin on wire rack for 10 minutes. Remove muffins from tin to wire rack and let cool for 5 minutes longer before serving.
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Ingredients
Topping
4 tablespoons granulated sugar
(course sanding sugar preferred)
4 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon
2-4 tablespoons rolled oats (optional)
Muffins
2 tablespoons unsalted butter, plus 4 tablespoons melted
2 Granny Smith apples
peeled, cored, and cut into 1/4-inch pieces (3 cups)
2 tablespoons packed brown sugar
3/4 teaspoon ground cinnamon
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 14 teaspoons salt
1 cup granulated sugar
2 large eggs
1/4 cup vegetable oil
1/4 cup apple cider syrup
1/2 cup plain whole-milk yogurt
1 teaspoon vanilla extract
Instructions
FOR THE TOPPING: Combine granulated sugar, brown sugar, cinnamon and optional oats in bowl. Cover and set aside.
FOR THE MUFFINS: Adjust oven rack to upper-middle position and heat oven to 400 degrees. Spray 12-cup muffin tin (inside and on top) generously with vegetable oil spray or line muffin tins with papers and spray the interiors.
Melt 2 tablespoons butter in 12-inch skillet over medium-high heat. Add apples, brown sugar, and 1/4 teaspoon cinnamon. Cook, stirring often, until moisture has completely evaporated and apples are well browned, about 9 minutes. Remove pan from heat and let cool for 10 minutes.
Whisk flour, baking powder, baking soda, salt, and remaining 1/2 teaspoon cinnamon together in large bowl. Whisk granulated sugar, eggs, oil, and remaining 4 tablespoons melted butter together in separate bowl until thick and homogeneous, about 30 seconds. Whisk cider syrup, yogurt, and vanilla into sugar mixture until combined.
Fold sugar mixture and cooled apples into flour mixture until just combined. Using greased 1/3-cup dry measuring cup, divide batter evenly among prepared muffin cups (cups will be filled to rim); sprinkle muffin tops evenly with topping.
Bake until golden brown and toothpick inserted in center comes out with few crumbs attached, 18 to 22 minutes, rotating muffin tin halfway through baking. Let muffins cool in muffin tin on wire rack for 10 minutes. Remove muffins from tin to wire rack and let cool for 5 minutes longer before serving.
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