One more fall week, one more tribute to apples. I have already discussed my obsession with apples, but I am sure it will become clear in no time, if it is not obvious already.. This time, it’s apple-cinnamon muffins. I really like muffins, but it took me a while to actually find the right recipe, because one way or the other I was always doing something wrong and getting muffins that were too dry and/or not tall enough. After some trial and error, I thin this is currently my best and preferred muffin recipe (not just because it has apples and cinnamon in it, although that is probably an important reason!).
The actual muffin recipe is a result of me trying and mixing many recipes over time, but overall is a rather standard one. The best part of it – I think – is the topping. The topping is a slight adaptation from a recipe that I found in Ottolenghi’s The Cookbook, and it is essentially a streusel with oats and seeds in it, which really makes for a great texture and flavour once it is cooked through on top of the muffin. I really like this combination and I am sure it will also become your favourite apple muffin once you try it!
Ingredients (10-12 muffins)
- 2 cups all purpose flour
- 2 eggs
- 1/2 cup butter (room temperature)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 cup milk
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- a pinch of salt
- 2 big apples, peeled, and cut into small pieces
Topping (slightly adapted from Ottolenghi’s The Cookbook):
- 3 tablespoons butter
- 1/2 cup all purpose flour
- 5 teaspoons light brown sugar
- 1/2 cup rolled oats
- 1/2 teaspoon cinnamon
- 1 1/2 tablespoon sunflower seeds
- 1 tablespoon poppy seeds
- 2 teaspoon water
- 1 1/2 tablespoon honey
For the topping: in a bowl, stir together the butter, flour and sugar, rubbing with your fingers until the butter is incorporated and the texture is crumbly. Mix in the oats, seeds and cinnamon, then add the water and honey. Stir everything together until you have a wet, sandy texture. Set aside.
Pre-heat the oven to 350°F. Grease a muffin pan (or line a baking sheet with muffin paper cups if you prefer).
Meanwhile, combine the flour, baking powder, baking soda, cinnamon and salt in a large bowl. In a second bowl, beat the butter with the sugar and eggs until light an fluffy. Add the vanilla extract, milk and gradually the dry ingredients, mixing well but not over-mixing. Lastly, fold in the apples.
Spoon the batter in the muffins’ pan and cover generously with the topping. Bake for 20-25 minutes, then allow to cool before serving.