Saturday, September 28, 2013

Apple Streusel Muffins

I love these first days of autumn. The days are cool and crisp, and the smell of Madrone permeates the air as wood stoves are fired up to keep the chill at bay. Apple orchards beckon and fields of pumpkins, ripe and ready for picking, will soon be harvested and in markets across the state. Canning kettles have been returned to storage and kitchens, mine at least, are gearing up to handle the heavier fare of winter. This is a time of respite in the kitchen. The demands of the harvest are behind us and the holidays are not yet a concern. There is time to bake and experiment and enjoy the wonderful aromas of cinnamon and cloves that the autumn kitchen brings. These muffins are one of my favorite fall treats. They have a lovely texture and are more like a coffee cake than a standard breakfast muffin. The muffins were developed by Dulcy Grace who won a prize, as well as praise, for her creation. Her recipe is straight forward and it is easily followed. It can be doubled if you wish. I've found that the recipe produces more glaze than is needed for a dozen muffins, so, I've cut the glaze ingredients in half. If you have an exceptionally sweet tooth, simply double the quantities to take them back to the original specifications. I know you will like these. They are especially good when served warm. Here's the recipe.

Apple Streusel Muffins...from the kitchen of One Perfect Bite adapted from a recipe by Dulcy Grace


Muffin Batter

2 cups all-purpose flour

1 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

1/2 cup butter, melted

1-1/4 teaspoons vanilla extract

1-1/2 cups chopped peeled tart apples

Streusel Topping

1/3 cup packed brown sugar

1 tablespoon all-purpose flour

1/8 teaspoon ground cinnamon

1 tablespoon cold butter


3/4 cup confectioners' sugar

1 tablespoons milk

1 teaspoon butter, melted

1/8 teaspoon vanilla extract

Pinch of salt


1) Preheat oven to 375 degrees F. Grease 12 muffin cups or line them with paper baking cups.

2) Combine flour, sugar, baking powder, baking soda and salt in a large bowl.

3) Combine eggs, butter and vanilla in another bowl. Stir into dry ingredients just until moistened. Batter will be very stiff. Work apples into batter with your hands.

4) Fill each muffin cup three-fourths full with batter.

5) Combine brown sugar, flour and cinnamon in a small bowl. Cut in butter until crumbly. Sprinkle over batter.

6) Bake for 15-20 minutes, or until a toothpick inserted near center comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients. Drizzle over muffins. Serve warm. Yield: 1 dozen.

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