These easy apple cinnamon muffins topped with a delicious crumb top are a perfect way to use your fall apples and make a great breakfast recipe.
Enjoying Fall Fruits and Veggies
This week I got my first delivery from Farmhouse Delivery Service. I’d wanted to try them for a while but finally got around to ordering a bushel of their organically raised fruit and produce. It was an interesting basket of goodies that arrived on my doorstep Wednesday afternoon. It came with two pumpkins, collard greens, carrots, four apples, lettuce with the root ball still attached (does anyone know if I can plant that?), one avocado, and three tomatoes. And I had them throw in a 1/2 pound of locally produced bacon just for good measure. Which surprisingly wasn’t the first thing I ate from the delivery. Still, it was really nice yesterday with breakfast and again for lunch on my bacon, lettuce, tomato, and avocado sandwich.
When the basket first arrived, I felt a lot of pressure to cook and find recipes. For instance, collard greens. Something that I may have eaten twice in my life, and neither time very memorable. Now I have a bunch of greens; what do I do with it? So I whipped up a nice dish of cream of collard greens. Not bad for my first time ever cooking them. Have to say, I would have never gone to the store to buy collard greens, but now I’m glad I know how to cook them. And once we finished eating them, it was fun to come up with other ways to use the greens and how we would change the recipe.
Yesterday I baked the pumpkins to make puree for a pumpkin loaf I’m making at the kitchen this week. By the way, did you know you could freeze this puree and use it later? So even if I don’t get to the loaf this week, you can bet next week I will. And while I was at it, we whipped up some roasted pumpkin seeds. Just a bit of olive oil, salt and pepper. I enjoyed those while binge-watching Stranger Things on Netflix. Better than any microwave popcorn I’ve had.
I’m almost through the bushel and running out of most things. I’m definitely feeling a little better about the process. When you see a bushel of food, and you look around and there are only two people you are cooking for, I started to feel a wee bit nervous about wasting the food.
Tonight I’m using the tomatoes in a pasta dish, and later this week, I will finish off the carrots by turning them into french fries. So, all in all, I’d say it’s a successful first week of my farmhouse delivery. They really make it convenient, affordable, and exciting for people to eat healthy, seasonal, local food.
Ingredients in Apple Cinnamon Muffins
I am so excited to use my fresh apples for this recipe. Fresh apples, along with a few ingredients from your baking pantry, are all you need to enjoy the flavors of fall.
- Cake flour
- All-purpose flour
- Baking powder
- Baking soda
- Brown sugar
- Vanilla extract
- Sour cream
How to Make Apple Cinnamon Muffins with Streusel Topping
I love how easily these muffins come together. Because they are baked in muffin liners, cleanup is also fairly simple. These muffins will be a favorite treat in the fall. Make a double batch when apples are in season and toss the extras in the freezer to enjoy all year long. Wrap each muffin in plastic wrap and store them in a freezer bag. Pull out a few and thaw overnight on the counter.
- Combine the dry ingredients in a bowl and set aside.
- Cream butter and sugar in a stand mixer until light and fluffy, then add in the eggs and other wet ingredients.
- Slowly mix in the dry ingredients until just combined and stir in the apples and cinnamon.
- Pour the batter into a prepared muffin tin and sprinkle the top of each with the streusel topping.
- Bake for 17-25 minutes or until done.
More Fall Treats to Try:
This is the recipe for the apple cinnamon muffins that I used the apples in. I used a base recipe for muffins from King Arthur Flour, and I just added some apples and cinnamon and put a crumble top on it. I hope you enjoy it as much as we did.
Apple Cinnamon Muffins
- 14 ounces cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 8 tablespoons butter
- 7 ounces sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 8 ounces sour cream
- 4 apples peeled and grated
- 1/4 cup cinnamon
- 2 1/4 ounces AP flour
- 3 ounces brown sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons soft butter
- Preheat the oven to 400°F
- Line 16 muffin cups with paper liners, or lightly grease if you don’t have the liners.
- In a medium sized bowl, whisk together flour, baking powder, baking soda, salt.
- In a stand mixer with the paddle attachment, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Add the vanilla and sour cream, mix until incorporated.
- Add the dry ingredients and mix on low until just blended.
- Stir in the apples and cinnamon.
- Mix together all the ingredients until crumbly.
- Sprinkle each muffin with the topping.
- Bake muffins 17 – 25 minutes or until a cake tester inserted into center comes out clean.
- Remove from oven and cool in the pan for 5 minutes.
- Remove from pan and finish cooling on a rack.
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