What's an email-only recipe, you ask? It's an exclusive recipe that I'm only sharing with those who are on my email list, aka YOU! This recipe won't be on the blog, and instead will live here in this email. I'll be sending out email-only recipes at the beginning of every month.
I wanted to share these Apple Crumb Muffins recipe with you! It's so flavorful and is such an autumn taste! I'm obsessed with that crumb topping and the texture is so moist. I'm in love!
Full recipe below, and step-by-step photos below that. Enjoy!
Apple Crumb Muffins
Ingredients:
1 cup Granny Smith apples (about 1 large apple, peeled and diced into small chunks)
1 tsp lemon juice
1/2 cup granulated sugar
1 1/2 cups all purpose flour
2 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
2 large eggs
1 cup unsweetened applesauce
1/2 cup unsalted butter, melted and cooled to room temperature
1 tsp vanilla extract
For the streusel topping:
1/4 cup unsalted butter, melted
1/2 cup light brown sugar, packed
2 tbsp granulated sugar
1/2 cup all purpose flour
1/4 cup finely chopped pecans
1 tsp cinnamon
Directions:
- Preheat the oven to 375° and line a cupcake tin with 12 paper liners.
- Cut up the apples into small bite-sized pieces and place in a bowl. Toss with the lemon juice and set aside until later.
- In a large mixing bowl, whisk together the sugar, flour, baking powder, cinnamon and salt.
- In a separate bowl, whisk the eggs together. Then add the applesauce, melted butter, and vanilla and continue whisking.
- Pour the wet ingredients into the dry ingredients and mix. When the batter is just about to come together (a tiny bit of fry ingredients showing is fine), fold in the apples until the batter is completely mixed.
- Evenly distribute the batter between the 12 liners. Next make the streusel topping.
- Combine all of the ingredients and mix until combined and the mixture resembles wet sand.
- Take the crumble and place a good amount on top of each muffin, crumbling it between your fingers to break it up and is evenly distributed.
- Bake the muffins for 20-25 minutes or until a toothpick in the center comes out clean.
- Allow muffins to cool about 5 minutes before transferring to a wire rack. Muffins will keep in an airtight container for up to 3 days. Enjoy!
I hope you love this recipe as much as I did! If you're not already, be sure to follow along on Instagram, and of course let me know if you try this recipe!
-Erin
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