Fall has officially made its way to London. We have pulled out the jackets and the sweatshirts. The past week has been gloomy and rainy. Mother Nature wasted no time in bringing autumn to our door.
There is something about fall weather that makes me want to bake. The other day I woke up needing maple bars… maybe that had nothing to do with the weather, but everything to do with the fact that I’m pregnant. Regardless, I’ve baked quite a bit this cold gloomy week, there has been bread, maple bars, chocolate chip cookies, and this morning, muffins. All this chilly weather has made me in the mood for warm, baked goods. This mornings craving, whether pregnancy or weather driven, did not disappoint.
I woke up dreaming of something warm, cinnamon-y, and full of apple goodness. Nothing says fall like apple and cinnamon packed baked goodness, right? Not in the mood for our standard apple pancakes, I decided upon apple cinnamon muffins. They turned out perfectly. The apple kept the muffin crazy moist; the cinnamon added yummy spice and warmth that screams fall, and the streusel topping gives it that scrumptious crunch that keeps you wanting more.
3 Tbs white sugar
3 Tbs brown sugar
1/3 cup flour
1/3 cup oats
up to 5 Tbs melted butter
1 1/2 cups unbleached all-purpose flour (can do all all-purpose flour if you don’t have whole wheat and oats or just don’t want to incorporate them.)
1/2 cup whole wheat flour
1/2 cup oats
2 1/2 teaspoons baking powder
1 teaspoon table salt
2 teaspoons ground cinnamon
1 cup sugar
2 large eggs
4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
1/4 cup vegetable oil
1 cup buttermilk
2 teaspoons vanilla extract
2 apples, chopped small
Combine together, adding the butter a little at a time. You may not need all of the butter.
Adjust oven rack to middle position and heat oven to 400 degrees. Prepare standard muffin tins with nonstick cooking spray or liners.
Whisk flours, oats, baking powder, salt, and cinnamon together in large bowl.
Whisk remaining sugar and eggs together in medium bowl until thick and well combined. Slowly mix in butter and oil until combined. Whisk in buttermilk and vanilla.
Using rubber spatula, fold egg mixture and apples into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not over mix.)
Using a cookie scoop or large spoon, divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly).
Sprinkle streusel evenly over muffins.
Bake until muffin tops are golden and just firm, 17 to 19 minutes. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.