This was the third year in a row we missed out on picking apples. The first year it was a bad crop and no one had apples. Last year our favorite orchard closed the weekend before we planned on going at the end of October. This year, we went in early October so not to miss out again. Well, we did. There was a rush of people the weekend before we planned on going and they picked the orchard clean. But they did have some pre-picked apples we could buy. So I've been going apple crazy. Some were sucesses like these muffins and my apple pie salsa. The apple and sausage mac and cheese, not so much.
Next time, I'm going to give these muffins a crumb topping and drizzle them with a cinnamon glaze. A muffin just isn't a muffin without a crumb topping.
Recipe adapted from here.
Makes approximately 2 dozen muffins.
1 1/2 cup sugar
1/2 cup vegetable oil
1/2 cup applesauce
1 tablespoon vanilla extract
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
3 cups diced apples, peeled and cored (about 3 apples--I used Mutsu)
1/2 cup powdered sugar
1 1/2 tablespoons milk
2 teaspoons cinnamon
1/4 teaspoon vanilla extract
Preheat oven to 350 degrees. Line muffan pan with paper cups.
In a large bowl, cream sguar, eggs, oil, applesauce, and vanilla. In a second bowl, sift together flour, baking soda, salt, and cinnamon. Gradually add dry ingredients to wet ones and mix until well combined. Fold in diced apples.
Fill the muffin cups about 3/4 of the way full. Bake for 20 to 24 minutes or until muffins are set in the middle. Allow to cool on a wire rack.
In a bowl, whisk together all the ingredients until well combined. Dip the tops of the muffins in the glaze.
Store in an airtight container.
More Breakfast Recipes:
Basic Homemade Bagels
French Toast in a Mug
Homemade Hash Browns
Individual Bacon and Cheese Quiches
Monkey Bread Muffins
Only the Best Homemade Cinnamon Rolls
Pancakes with Raspberry Sauce
Peanut Butter Chocolate Chip Pancakes
Quiche in a Mug
Strawberry Chocolate Chip Muffins