#MuffinMonday ~ Apple Crisp Muffins
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.
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I had a good sized bag of apples from my visit to the apple orchards a couple weeks ago and decided to do a muffin for today using up an apple or two. This is a very tasty muffin recipe perfect for fall - the crumb topping makes it extra special (and extra messy)! I like the texture from the oats in the topping with the tender muffin beneath. Just the right amount of sweetness. I found these to be a tad on the mild side in terms of flavor - so suggest adding a tsp of cinnamon to the batter (which I added to the recipe ingredients below). Happy fall!
Have a wonderful morning browsing through these delicious recipes!
- Apple Crisp Muffins from Making Miracles
- Candied Ginger and Rolled Oats Whole Grain Muffins from Karen's Kitchen Stories
- Carrot Muffins from Passion Kneaded
- Double Corn Muffins from A Day in the Life on the Farm
- Golden Beet Muffins with Caramel and Chocolate from Farm Fresh Feasts
- Orange and Plum Muffins from Food Lust People Love
Apple Crisp Muffins adapted from Broma Bakery
1 medium apple
¾ cup light brown sugar
2 large eggs, room temperature
¼ cup vegetable oil
2 teaspoons vanilla extract
1 ½ cups flour
1 ½ teaspoons of baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tsp cinnamon
½ cup light brown sugar
½ cup all purpose flour
½ cup old-fashioned oatmeal
1 teaspoon ground cinnamon
4 tablespoons butter, chilled
- Preheat oven to 350°F. Spray a 12-cup muffin tin with baking spray (I used my Pampered Chef Brownie Pan - hence the square muffins!) Set aside.
- Grate the apple and set aside (I left the peel on, peel if preferred).
- In a large bowl, combine the brown sugar, eggs, vegetable oil, and vanilla extract. Fold in flour, baking powder, baking soda, cinnamon, and salt. Fold in shredded apples.
- In a separate bowl, combine crumble ingredients - brown sugar, flour, oatmeal, cinnamon, and a pinch of freshly grated nutmeg. Use a pastry cutter to work in butter until texture resembles a fine sand.
- Scoop batter into muffin cups, spreading evenly between 12 muffin cups. Crumble oatmeal topping over batter.
- Bake muffins for 20-25 minutes, then allow to cool sightly before serving.