Did you guys know that it’s September already? The middle of September? That means that summer is practically over, and fall is just around the corner. Man, where does the time go? I feel like I just barely got used to wearing skirts and shorts outside, yet my tan is already fading and I have to start pulling out my jeans and sweaters from the back of the closet. Bummer.
Sad as I am about the end of summer, though, I can freely admit that fall isn’t all bad. Fall foliage is pretty nice…my allergies aren’t as bad this time of year…and there aren’t as many bugs around. And, lets not forget all the delicious fruits/vegetables that are in season in the fall. Pumpkins, sweet potatoes, cranberries, pears, apples…mmm!
Funny story about apples: when I first came to America, I thought apples were something that students were supposed to give to their teachers every day, because that’s what everyone on TV did. My first grade teacher got a lot of apples from me before I figured out that (1) she never actually ate them, and (2) no one else gave her apples. As I got older, I ate apples every day because they were delicious, kept the doctor away, and were great for my girlish figure. It wasn’t until a few years ago that I started associating apples with fall — hot apple cider, warm apple pie, etc. I still eat an apple a day, year round, but — call me crazy — I feel like they’re extra delicious in the fall. Maybe it’s something in the air.
Anyway, when Dan finally finished the last of the blueberry muffins
this week, I asked him how he felt about the next batch being chocolate-peanut butter flavored. Shockingly, he was not enthused. Chocolate peanut butter muffins are apparently delicious right before bed, but too heavy for breakfast. What the heck kind of logic is that? There is never
a bad time for chocolate and peanut butter. Still, the muffins were for Dan, so I had to give the man what he wanted, which was either more blueberries or some other fruit.
Given the changing seasons, apples were an obvious choice. They’re are almost as tasty in baked goods as chocolate/peanut butter, and definitely a little healthier. But, I couldn’t resist making these muffins at least a little bit decadent, so I decided to throw some streusel topping into the mix as well. Delicious! The muffins were light and cinnamon-y, with soft chunks of apples in each bite; and the crunchy sweet topping was the icing on top of the cake (or, you know…the muffin). Best of all, there was enough batter/streusel leftover from Dan’s muffins to make a small apple streusel cake just for me!
- 2 apples, peeled, cored, and diced
- 2 cups flour
- 2/3 cup white sugar
- 2 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 3/4 cup milk
- 1/4 cup butter, melted
- 2 tsp cinnamon
- 1/2 cup flour
- 1/4 cup butter, melted
- 1/3 cup brown sugar
- Cinnamon for sprinkling
(1) Preheat oven to 400. Line a muffin tin with cupcake wrappers.
(2) In a large bowl, mix together wet and dry ingredients for the muffins until well combined.
(3) Gently stir in chopped apple.
(4) Scoop about 1/4 cup batter into each cupcake liner — the cups should be 2/3 full. Set aside
(5) In a medium bowl, mix together ingredients for streusel topping.
** The original recipe called for 1/4 cup flour to be used for the streusel, but I found that the mixture was way too runny with just that amount. I kept adding more flour a little at a time until the topping became crumbly and was recognizable as streusel. 1/2 cup is my best guess at the total amount used.
(6) Spoon streusel topping on top of the batter in each muffin cup. Use as much as you want — I sprinkled enough to cover the entire top.
(7) Sprinkle a little cinnamon on top of the streusel.
(8) Bake for 20-25 minutes.
(9) Enjoy warm with a glass of milk.
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