I love fall. It’s my favorite time of year. I can’t believe it’s already October, oh how time has been flying these past few months.
We had a couple birthdays in the house. Hubs and Bear have the same birthday, turning 31 and 4 respectively. Hubs built the kiddo an oven, using plans from Ana White.
The process was a learning process since it had been many years since Hubs has built anything.
It turned out so beautiful. Bear has been totally into play kitchen, play cooking, and being a chef. He makes me “cupcakes” everyday. Our closest IKEA is a five hour drive so a friend of ours from high school purchased some food and dish items and brought them over when she came this way to visit. We were so grateful to her because the items completed the gift.
Bear loves it. He plays with it everyday. This weekend, he will receive the fridge portion at this birthday party. We’re excited to show it to him; his dad and his Papa Steve have been working hard on it this week.
But back to baking. I had a goal to do a blog post everyday in October. I am hoping to make good on that goal, even if it doesn’t include a recipe, there will be eye candy.
Speaking of eye candy, are you doing the Photo A Day project started by Fat Mum Slim? I have been trying it almost every month since Feb and have been unable to fully complete a month. Here’s to October. (you can follow me on instagram at @misobrien)
And back to the recipe. Since it’s fall and apple picking time, let’s start off with a fabulous Apple Pie Muffin recipe. This is a delicious breakfast muffin and I made it in my Wilton King Size muffin pan so it only yielded six muffins. You could of course use a regular muffin tin and bake off 12 muffins, however you will want to note the baking time differences at the bottom of the recipe.
I delivered one of these muffins to Hub’s grandma June and she was able to split it in half and have it for breakfast for two days! It’s chock full of delicious apple bites and the brown sugar/cinnamon topping really seals the deal.
Sky High Apple Pie Muffins
adapted from Sally’s Baking Addiction
3 cups all purpose flour
1 and 1/2 teaspoon cinnamon
1/2 teaspoon of nutmeg
1 cup of milk (can sub in soy or almond)
1/2 cup brown sugar packed
3/4 cup of applesauce (unsweetened preferred)
1/4 cup white sugar
2 large eggs
3 and 1/2 teaspoons of baking powder (not an error, this makes them “sky high”)
1/8 teaspoon baking soda
2 heaping cups of chopped apple (I did not peel mine, and I used about 3 apples)
Oat Streusel Topping
1/4 cup dark brown sugar
2 Tbsp all-purpose flour
2 Tbsp old-fashioned rolled oats
1/2 tsp ground cinnamon
2 Tbsp unsalted butter
1. Preheat oven to 425F. Spray muffin tin with nonstick spray or use baking cups. Set aside.
2. Prepare the streusel by mixing all of the dry ingredients together and then dropping in pieces of butter. You can be lady like and use a fork to blend but I like to get dirty and just get in there with my hands to mix it up. Set aside.
3. Now for the muffins. In a large mixing bowl, combine the flour, cinnamon, nutmeg, baking soda, and baking powder. In a separate large mixing bowl, whisk together the milk, sugars, applesauce, eggs, and vanilla Very gently fold in the dry ingredients until just blended. Do not over mix or your sky high muffins will just be muffins. Then gently fold in your apples.
4. Divide your batter evenly among your 6 jumbo or 12 regular muffin cups. Smash your streusel topping into your cups.
5. Bake for 5 minutes at 425 degrees, then immediately reduce the oven temperature to 375 degrees and bake for another 15-18 minutes for regular muffin tins, 20-25 minutes for king size tins. Check for done-ness by inserting a toothpick into the center of a muffin. If it comes out clean or with a few dry crumbs, they’re done!
Share and Eat.