Day 2229 | Apple Strudel Muffins

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I know it’s been awhile since I’ve posted a recipe. I swear I’ve been making some really delicious meals and treats lately…I just never think about taking a photo before I dive in. Not this time. I just knew these muffins were going to be amazing. I even used some of the fresh-picked Cortland apples from our apple picking trip last weekend. What’s better than that? This recipe made 12 muffins and I still had some batter left over so I made a mini loaf out of it, too. Twelve muffins AND a mini loaf? That makes the recipe even better! Try it. I promise you won’t be disappointed.

Apple Strudel Muffins

INGREDIENTS

Muffin batter:

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • 1 teaspoon cinnamon

  • ½ teaspoon salt

  • ½ cup butter

  • 2 [heaping] tablespoons apple sauce

  • ½ cup white sugar

  • ½ cup brown sugar

  • 2 eggs

  • 1 teaspoons vanilla

  • 1 cup grated apples

  • ½ cups chopped apples

Strudel topping:

  • ⅓ cup packed brown sugar

  • 1 tablespoon all-purpose flour

  • ⅛ teaspoon ground cinnamon

  • 1 tablespoon butter

DIRECTIONS

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan (or use liners).

  2. In a medium bowl, mix flour, cinnamon, baking powder, baking soda, and salt.

  3. In a large bowl, beat together butter, sugars, applesauce, and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.

  4. In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.

  5. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack. *If you end up with extra batter and want to make a mini loaf in addition to the muffins, I let mine cook an extra 6 minutes.