This recipe was the search result one night for a pregnancy craving. Boy oh boy it did NOT disappoint. Todd ate "lots" from that first batch and immediately requested them on a weekly basis. They take a little extra prep time because you have to slice, peel, and then dice the apples, but they are SO SO worth it!! Here's the original recipe. I've only tweaked it a tiny bit. Oh and the listed prep time is 5 minutes. HA. More like 20. :)
What you need:
2 cups flour (+2 tsp for coating apples)
1 1/2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon (+1/2 for coating apples)
2 cups peeled and diced apples (I found this takes about 1 & 1/2 apples, but I used 2 for more bits!)
1/2 cup butter, softened (+ enough to brush the tops after baking)
1 cup sugar*
2 eggs
2 tsp vanilla extract
1/2 cup milk
What you do:
1. Preheat oven to 375. Grease and flour bottoms and sides of a standard muffin tin (12 muffins), making sure to discard any excess flour.
2. Mix together flour, baking powder, salt, and cinnamon in a medium bowl. Set aside.
3. Toss together diced apples, 2 tsp of flour, and 1/2 tsp cinnamon in a separate bowl. Set aside.
4. Cream together butter and sugar until lightened in color, about 3 minutes. Add an egg, one at a time, taking care to fully incorporate before adding the other. Mix in vanilla.
5. Gently fold in flour mixture, alternating with milk. Stir until just combined. Fold in apple mixture.
6. Scoop (I use a small metal ice cream scoop that is SO handy, especially for portioning cookies! Like this one.) into prepared muffin tins. Bake until a toothpick inserted in the middle comes out clean, about 20 minutes.
7. Once muffins have baked, remove from the oven and allow to cool slightly in the muffin tin on a wire rack. This is where I start to deviate from the original recipe. Her topping calls for using 1/2 a CUP of cinnamon!!! That seemed a little much for me, and all the reviews said the same. So I just brushed butter onto the tops and then sprinkled a cinnamon/sugar (equal parts of each to your liking) mix on top. Place onto a plate to finish cooling.
8. Enjoy warm if you can!
*My second batch began my foray into using agave nectar instead of sugar. All you have to do is use 3/4 cup agave instead of the 1 cup of sugar, reduce the milk by a little (it says to use 1/3 less, but who has time for fraction division?!), reduce the oven temp by 25 degrees (so 350 here), and reduce the baking time by 10 minutes. I already reduce what the original called for (30 minutes) to 20, and that seemed perfect for the agave batch as well (so no change in time). They were just as good and we could not tell the difference! My next variation will be to use honey.
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