It’s that time of year when the weather starts cooling down and my apple, pear and pumpkin cravings are in full force. Not to mention I’m 7 months pregnant, so cravings are a natural part of my daily life. :)
I adapted this recipe from a book that I purchased at Barnes & Noble for $5.00 – gotta love a good cookbook bargain. The book is titled “Cupcakes & Muffins”. Going by the title alone, what’s not to love about this book?!? My new cookbook has over 300 pages of recipes and pictures of every kind of cupcake and muffin you could ever desire to make – SOLD.
This recipe was so delicious, I had to share. Pair this muffin with a cup of coffee and you’ll be off to a great start in the morning.
Apple Muffins with Streusel Topping
1 stick unsalted butter, softened
2/3 cup white sugar
1 tsp vanilla
2 cups unbleached all-purpose flour
2 tsp baking powder
2/3 cup milk
1 green apple, peeled, cored and finely chopped
¼ cup unbleached all-purpose flour
3 TBSP light brown sugar
1 tsp ground cinnamon
2 TBSP unsalted butter, softened
1/3 cup chopped pecans
Preheat oven to 350 degrees. Line a muffin pan with paper cupcake liners.
With an electric mixer, beat butter and sugar together until fluffy. Beat in vanilla extract. Add eggs, one at a time, beating well after each addition.
Sift flour and baking powder in to a small bowl. Fold flour mixture into butter mixture alternately with milk. Fold in apple. Spoon mixture into prepared liners to two-thirds full.
To make streusel topping, whisk together flour, sugar and cinnamon. Using fingertips, rub in butter. Stir in pecans. Sprinkle topping evenly over cupcakes.
Bake for 20-25 minutes, until a skewer inserted in the center of a cupcake tests clean. Cool in pan for 5 minutes, and then transfer muffins to wire rack to cool completely.
"Cupcakes & Muffins" Published by Weldon Owen, 2011.