In adjusting to cooking for two we are relying on our freezer. There is no way we would eat a dozen muffins but we froze 6 of them to eat on busy mornings. We can pull one of the muffins (individually packaged) from the freezer in the morning and head out the door. By the time you get to work or school the muffin is thawed and ready to eat. Want to warm it a bit? Put it in the microwave for a few seconds.
These certainly don’t look beautiful but the flavor? Over the moon yummy!
Verdict: These are perfect with a cup of coffee or tea in the morning. They have a delicious apple/cinnamon flavor that just screams fall. I will probably be making this again when the kids come home this weekend and I have a feeling none of them will make it to the freezer!
Apple Cinnamon Muffins
- ¼ cup packed dark brown sugar
- 1 teaspoon ground cinnamon
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon salt
- 10 tablespoons butter cold, divided
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ cup sour cream
- 1 egg
- 1 teaspoon vanilla
- 1 cup peeled shredded apples, about 2-3 apples
- Preheat the oven to 350 degrees. Line a 12-cup muffin-tin with paper liners.
- In a medium bowl, combine brown sugar, and cinnamon. Mix well and set aside.
- In a large bowl, combine flour, sugar, and salt.
- Cut 1/2 cup, 8 tablespoons, of butter into ½ inch cubes and sprinkle evenly over flour mixture. Cut the butter into the flour mixture until butter is small pieces.
- Remove 1 cup of the flour-butter mixture and stir into reserved brown sugar mixture until combined. Set aside.
- Add baking powder and baking soda to flour mixture. Stir well.
- Make a well in the center of the flour mixture and put sour cream, egg, and vanilla in the well. Stir to just combined.
- Add 3/4 cup of brown sugar mixture back into flour mixture and stir until just combined.
- Take your grated apples and place them on a stack of paper towels. Over the sink squeeze out as much moisture as possible or the batter will be runny.
- Melt the remaining 2 tablespoons of butter and stir into remaining brown sugar mixture, should make a crumble. If not add a teaspoon of flour and stir well.
- Divide batter among 12 cups and sprinkle with topping.
- Bake 22 to 24 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.