Sunday, September 28, 2014

Apple Pie Muffins

September was so busy it slipped by in a whir. I started a new job as a librarian and art teacher at a Montessori school and little man started kindergarten at the same school. Unfortunately, he will remember kindergarten as the year he broke his arm. Yep, ended his second week by falling off the monkey bars and breaking his arm. I was nearby in the school library when it happened. He's been in his cast for almost a month now, and we have at least another couple weeks to go. His accident also happened the day before soccer season was to start, so instead of a busy fall full of soccer practice and games our calendar is full of doctors visits. 

The weather is changing here in south Texas as shorter, autumn days take over. It doesn't always mean cooler temperatures, but we have had some beautiful weather this past week. It is the season of apples and pumpkins. While I love just about everything pumpkin, I also wanted to include apples in our fall menu. Little one loves apples, but not apple peels, so these are perfect for his taste buds. Gooey apple pieces inside a cinnamon explosion and topped with crunchy goodness. I made the first batch full size muffins and the rest as mini muffins that I am freezing. I am actually looking forward to Monday morning so I can sink my teeth into one of these. Ah, and with my morning coffee I think I'll be in heaven.

Apple Pie Muffins

  • 2 1/4 cups all purpose flour
  • 2 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 1 C buttermilk
  • 1/2 C butter
  • 1 tsp vanilla extract
  • 1 1/2 C packed brown sugar
  • 2 C peeled and chopped Granny Smith Apples
  • 1/2 C packed brown sugar
  • 1/3 C all purpose flour
  • 1/4 C rolled oats
  • 1 tsp cinnamon
  • 3 Tbsp melted butter
Preheat oven to 375 degrees. Line muffin tin with paper liners. In a large bowl mix together flour, pumpkin pie spice, baking soda, and salt. In a small bowl, add brown sugar and softened butter. Mix well, then add egg, buttermilk, and vanilla extract. Combine wet ingredients with dry ingredients until just mixed. Fold in chopped apple pieces. 

In a separate bowl, mix ingredients for topping. Pour batter into muffin tins, filling to top. Sprinkle topping over each one. Bake in oven for 25 minutes, or until toothpick inserted comes out clean. For mini muffins, bake 15 - 20 minutes.

Cool and store at room temperature.

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