Wednesday, September 26, 2012

Apple Strudel Muffins

One thing you'll learn about me, is that when I cook or bake, it is not in moderation.

I went apple picking with some friends today and we decided we needed the large 20 lb bag to fill with apples and we would split it between 3 of us. This is an absurd amount of apples. Then we acquired another bag so now we have 2 large bags (potentially 40 lbs) to fill with apples. Entirely unnecessary. And yet... SO FUN! I highly recommend apple picking if you haven't been in a few years.

Also, if you don't have one, you should probably invest in an apple slicer/corer/peeler. They are about $15 - $20 and you can buy one at a store like Bed, Bath and Beyond. I'm guessing this goes in the Beyond section of the store. Yes, I went there. :)
So we came back to my apartment to do some serious baking. In about 4 hours we made 2 double batches of Apple Strudel Muffins, a big pan of Apple Crisp, and 2 dozen Mini Apple Pies.

Apple strudel muffins was a recipe I found last year when I went apple picking and found myself in the same situation. These were a special request to make again! This is a simple muffin recipe found online.

Some things to note: this is a thick cake type batter, it won't rise very much. We also reduced the sugar to 3/4 cup from 1 cup.
Wet ingredients
Added in dry ingredients and apples
Regular size and mini size muffins

Apple Strudel Muffins
makes 12-15 normal size muffins

2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter
3/4 cup sugar
2 eggs
1 1/4 tsp vanilla
1 1/2 cups chopped apples (about 2 large apples)

1/3 cup packed brown sugar
1 tbsp flour
1/4 tsp ground cinnamon
1 tbsp butter

Preheat over 375F. Prepare muffin tins with papers or grease them
In a bowl mix flour, baking powder, baking soda, and salt
In the mixer bowl beat together butter, sugar, and eggs until smooth. Mix in vanilla. Stir in apples. Slowly add in flour mix.
Spoon the batter into the tins.
In bowl or food processor, cut butter, brown sugar, flour and cinnamon until coarse crumbs. Sprinkle over the tops of the muffins.
Bake about 20 minutes or until toothpick comes out clean.

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