Cooking & Coffee: Apple Cinnamon Muffins
By Tyler Workman
INGREDIENTS
Muffin Batter
- 1/2 cup packed light brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 large firm apple such as Granny Smith or Honeycrisp, peeled
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, melted and cooled
- Baking cups or nonstick spray
Apple Topping
- 3 tablespoons light brown sugar
- 2 tablespoons unsalted butter
- 1 large firm apple such as Granny Smith or Honeycrisp, peeled and cut into wedges then in half for topping
INSTRUCTIONS
- Pre-heat oven to 350˚F.
- Whisk the sugar, egg, and vanilla in a bowl until smooth. Grate one apple (or dice with a knife) and stir into the sugar mixture. Add in the flour, baking powder, cinnamon, salt, and stir until almost fully combined. Lastly, stir in the cooled melted butter until fully combined.
- For the topping, in a frying pan or sauce pan, add 2 tablespoons butter to melt. Then add 3 tablespoons brown sugar and stir until butter and brown sugar are mixed well. Add in the apple wedges and stir to coat with butter and brown sugar mixture. Cook until apples are tender and set aside.
- Place baking cups in a muffin tin or coat muffin tin with nonstick spray. Divide the batter into the tin for 6 (or so) muffins. Fill the cup 3/4 full with batter and a few of the apple wedges on top.
- Bake in the middle rack of the oven until a toothpick or cake tester inserted into the middle of a muffin comes out clean or with just a few crumbs, 20 to 22 minutes. Let cool slightly before serving. To store, let cool completely and keep in an airtight container at room temperature for a few days.
These apple cinnamon muffins pair perfectly with our KAHA Spring Blend.
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