So it seems that this weekend I was on a bit of a baking craze! We have so many baked goods in the house right now that I don’t know what to do. Most likely the girls on Monday at work are going to be happy when they find that I have snacks for them!
* This recipe is adapted from the Allspice Crumb Muffin from Dorie Greenspan’s cookbook Baking From My Home to Yours.
2 cups all purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/4 tsp salt
1/4 cup light brown sugar
1 stick unsalted butter (melted and cooled)
2 large eggs
3/4 cup whole milk
1/2 teaspoon vanilla
3 Granny Smith apples (peeled and coarsely chopped)
Preheat to 375. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and salt. Stir in the brown sugar, making certain there are no lumps. Set aside. In another bowl, whisk the melted butter, eggs, milk and vanilla together until well combined. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, quickly but gently stir to blend. Toss in chopped apples and fold the apples in.
Divide the batter evenly among the muffin cups. Bake for about 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
* Since I had leftover caramel from the Caramel Apple Cake I decided to drizzle a bit on. Yummers!