Apple-cinnamon Muffins

By Camilla Garrison

Recipe from Hannah Garrison

Here I have a recipe for the best fall muffins, a cinnamon muffin with apple pieces and an optional butter-cinnamon topping. These were pretty quick and easy to make and even faster with an apple peeler and core-ing machine and a stand mixer. They make good breakfast muffins, although are delicious at any time of day. This recipe makes twelve medium sized muffins, but I doubled it because they don’t last very long in a house of four!

Ingredients:

2 cups flour (+ 2 tsp for coating apples)

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon (+ 2 tsp for coating apples)

2 cups diced apples

1/2 cup (1 stick) unsalted butter, room temp

1 cup granulated sugar

2 large eggs

2 teaspoons vanilla

1/2 cup milk

Topping: 1/2 cup butter melted, 1/4 cup granulated sugar and a few shakes of cinnamon.

Instructions:

1) Preheat oven to 375 degrees, spray muffin tins with bakers spray or butter and flour.

2) Sift together flour, baking powder, salt and cinnamon.

3) Toss apples and 2 teaspoons of flour and cinnamon.

4) Cream butter and sugar for 3 minutes, add eggs one at a time and mix in vanilla.

5) Fold in flour mixture, alternate with milk and mix until just combined. Fill tins 2/3 full.

6) Make topping - melt butter and let cool. Mix sugar and cinnamon.

7) Bake 30 minutes. Dip in butter and then sugar. Let cool and enjoy!