Apple Crunch Muffins #1
Submitted by winnipeg
Warm cinnamon-spiced muffins packed with shredded tart apples and crowned with a crunchy pecan-brown sugar topping that caramelizes as it bakes.
YIELD
4 servingsPREP
20 minCOOK
25 minREADY
45 minThese breakfast muffins bring together soft, tender crumb studded with fresh apple shreds and a buttery nut crunch topping that adds serious texture.
The tart apples stay unpeeled for extra moisture and a pop of color in every bite, while warm cinnamon weaves through the batter.
Serve them piping hot with cold butter melting into the crevices and your favorite jam on the side.
Kitchen Tips
- Use a box grater to shred unpeeled apples quickly; Granny Smith or Braeburn work beautifully for their tartness
- Don’t overmix the batter once you add the milk mixture or your muffins will turn dense and tough
- Fill muffin cups exactly two-thirds full so the topping has room to spread without overflowing
- Paper liners make cleanup easy and help the muffins stay moist for the next day
Ingredients
Directions
Sift together flour, sugar, baking powder, salt and cinnamon into mixing bowl. Cut in shortening with pastry blender until fine crumbs form. Combine egg and milk. Add to dry ingredinets all at once, stirring just enough to moisten. Stir in apples. Spoon batter into paper-lined 2½-inch muffin-pan cups, filling 2/3rds full. Sprinkle with nut crunch topping.
Bake in 375℉ (190℃) oven 25 minutes or until golden brown. Serve hot with butter and homemade jelly or jam.
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