Is there a better way to start the day than with coffee and homemade baked goods? I can think of few other morning rituals that can bring such delight as reading a book, sipping coffee, and munching on a little something sweet.
With the cool spring mornings we’ve been having I’ve been craving apple muffins. So I went in search of a recipe that would satiate my desire and found this one. I decided to call mine Toad Muffins because I ended up using less topping than the original recipe and they turned out warty and toad like in appearance, appetizing description, yes? I sort of followed the recipe, I recommend you read this recipe because the author is very detailed and describes at what speed you should blend the different ingredients.
When I get into the kitchen it’s more of a free for all and by the time I get half way through such a detailed recipe I think, well, it probably doesn’t matter now, I’ve got a general idea of what I’m supposed to do now… Sometimes this works out, other times it does matter and things don’t turn out well. But this recipe was a success, even with a disregard to the blending instructions, thus I’m sharing it with you.Here’s what ya need:
For toady topping:
1/3 cup packed brown sugar
1 Tablespoon granulated sugar
1 teaspoon Poudre Douce (or Pie Spice or just plain ol’ cinnamon)
1/4 cup butter, melted
2/3 cup all-purpose flour
1/2 cup butter, at room temp
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 large eggs, room temp
1/2 cup greek yogurt
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup milk
1 1/2 cups apple, peeled and chopped
In a small bowl assemble the topping: combine sugars, Poudre Douce, and butter. Stir in flour until all combined and crumbly. Put to the side.
Preheat oven to 425 F. Line muffin tins with muffin/cupcake liners (makes about 15 standard size muffins (and yes, I used Halloween cupcake liners, who says you can’t celebrate Halloween in April?)).
In a mixer beat butter until smooth and creamy. Add sugars and beat on high until creamed. Add eggs, yogurt and vanilla. Beat until combined.
Combine flour, cinnamon, baking powder and soda, and salt. Pour wet ingredients into dry and mix together with a whisk. Slowly pour in milk and blend until relatively smooth, then stir in apple chunks.
Pour into prepared muffin tins. Fill to the top and press some of the crumble topping on top. For once in my baking career, I erred on the side of caution with the topping. I tend to steer clear of overly sugar-coated muffins so I really didn’t use very much of the topping and had some left over.
Bake for 5 minutes at 425 F then reduce heat to 350 F and bake for 15 more minutes.
These will last about 3 to 5 days at room temp, but they do have a tendency to disappear when left in the open…
Charleston Spice Co.