Me: You know what’s cool about taking photos?
“Do tell,” mumbles Wilhelmina, my invisible, photo assistant. Sometimes it’s hard to tell if Wilhelmina just shows up for the coffee breaks and edible props. Like right now…she’s eyeballing the Apple Crumble Muffins on the counter. I think she’s breaking off morsels of muffin from the sides that she thinks are gonna face away from camera. I’d totally consider canning her but I kinda dig her surly nature.
Me: Taking photos makes me really look at the world. I get struck by the simple awesomeness of objects and light; how they define each other. They sing and dance, murmur and shout.
“Deep,” says Wilhelmina. I totally hear the eyeroll.
Anyway…Wilhelmina is going to tidbit these comforting Apple Crumble Muffins into nonexistence if we don’t get to them quickly.
This recipe will yield a dozen subtly sweet, supremely light Apple Crumble Muffins. Vietnamese cinnamon and golden brown sugar bring spark and smolder into the topping. I’m a big fan of Vietnamese cinnamon because it has a strong, unmuddled flavor. Substitute regular cinnamon if you don’t have the Vietnamese variety and amp up the amount a bit to compensate.
Whatever you do…claim your Apple Crumble Muffins before they disappear like Wilhelmina does when it’s time to do the dishes.
Have two and call it a double-good morning…or afternoon or late night snack. Enjoy!
Recipe: Apple Crumble Muffins
Summary: Light, subtly sweet apple muffins with Vietnamese cinnamon and brown sugar crumble topping.
- 1/4 cup all-purpose flour
- 1/4 cup golden brown sugar
- 1/2 teaspoons Vietnamese cinnamon (or 1 teaspoon regular cinnamon)
- 1/8 teaspoon kosher salt
- 2 Tablespoons unsalted butter, softened
- 1/2 cup (8 Tablespoons) unsalted butter, at room temperature
- 3/4 cup golden brown sugar, lightly packed
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 2 1/4 cups all-purpose flour *I use unbleached flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon Vietnamese cinnamon (or 1 1/2 teaspoons regular cinnamon)
- 1/2 teaspoon kosher salt
- 1/2 cup plain, whole milk, Greek yogurt
- 1/2 Tablespoon honey
- 1 cup peeled and finely chopped apple *I used a Cameo apple
to make the topping:
- Whisk together the dry topping ingredients (flour, brown sugar, cinnamon, salt) in a small bowl with a fork.
- Add the softened butter and mix with the fork until well mixed. You should have little balls of butter and spice. *I start mixing with a fork and then finish with my fingertips…helps with the crumble forming.
- Put the topping in the freezer to set while you prep the muffin batter. *It will be easy to get the topping into small crumbly clumps after it chills a bit.
to make the muffins:
- Preheat oven to 375 degrees.
- Line a muffin tray with paper liners.
- Cream the butter and brown sugar together until fluffy in a medium bowl using a mixer on high speed.
- Add the eggs and vanilla and beat briefly to blend well.
- Add the yogurt and honey and blend briefly.
- In a separate bowl whisk together the flour, baking powder, cinnamon and salt.
- Gently fold the dry ingredients (flour, baking powder ans such) into the wet ingredients (butter, eggs and such) until just combined.
- Add apple and fold a few times to distribute.
- Fill paper-lined muffin tray with batter.
- Top each muffin with plenty of crumble topping. The topping makes good crumbly crumbs when you rub it between your fingers after it has chilled in the freezer for a bit.
- Bake for 19-21 minutes at 375 degrees until a cake tester comes out clean. Muffins will be golden brown at the edges.
- Allow to cool on a rack for 10 minutes.
*Apple Crumble Muffins can be stored in an airtight container in the fridge for a few days. They reheat well when cut in half and warmed in a 350 degree oven for 4-5 minutes.
Preparation time: 20 minute(s)
Cooking time: 19-21 minute(s)
Number of servings (yield): 12
Culinary tradition: USA (General)
Copyright © fatpiginthemarket.
Recipe by fat pig.
Microformatting by hRecipe.