Hi list:
I have been craving something with apples in it for several days now, and
also trying to figure out how to use a can of apple pie filling that has been
in the cupboard for some time. I got up this morning determined to find that
recipe and make it for breakfast. What I ended up making were these yummy
apple streusel muffins.. They were delicious, not-too-sweet, and very soft and
light...almost too soft, as they were so delicate that they were difficult to
remove from the muffin tin. But they went very well with some scrambled eggs
and bacon to start our day. If anyone makes these, please share your thoughts
with the rest of us.
APPLE STREUSEL MUFFINS:
Yield: 12 - 16 muffins
INGREDIENTS:
2 cups all-purpose flour (240 grams
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2s teaspoon nutmeg, optional (I love it!)
1/2 cup unsalted butter (1 stick), softened
1 cup sugar
2 large eggs
1 can apple pie filling (about 20 ounces I think?)
Streusel:
1/4 cup old-fashioned oats
1/4 cup all-purpose flour
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons cold, unsalted butter, cut into pieces
1/4 cup chopped walnuts
To make the streusel, combine the oats, flour, brown sugar, cinnamon, and salt
in a small bowl. Add the butter and rub it in with your fingers until the
mixture is crumbly. Mix in the walnuts, then set in the refrigerater to keep
the butter cold while you make the muffins.
Line 12 to 16 muffin cups with paper liners and set aside.
Combine the flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl and
set aside. Cream the butter with the sugar until light; about 2 minutes. Add
the eggs and vanilla and blend in. Add the apple pie filling, then mix just
until it is blended in. Add the flour mixture all at once and mix in on low
speed just until the flour is encorporated, about 30 to 45 seconds.
Fill the muffin cups nearly full with the batter, then top with about a
tablespoon or so of the streusel mixture, pressing it down to help it adhere.
Bake the muffins for 28 to 30 minutes, or until a wooden skewer comes out
clean. Let cool 30 minutes, then carefully remove to wire racks to cool
completely.
