Cosy up with a cup of tea, a good book and a spiced muffin. I can't think of a better way to spend a Sunday afternoon in November. If you love apples and cinnamon, this is the muffin for you.
Yay, I have a working computer again. And I say again, because it's been an ongoing problem since the summer. I'm just hoping this temperamental piece of technology allows me a few more weeks before it decides to have another hissy fit. Fingers crossed.
Why do I have so many computer problems? First of all, let me just say that that I'm an out and out desktop user. No laptops here. I seriously can't type on those things to save my life. I have tried and failed more times that I can count.
Way back in the typewriter era, that's when I learned to touch type. The good ol' days of no backspace, spell check or grammar options. Fun times. But there was something rewarding about the sound of those keys hitting the starch white paper. And don't even get me going on the ding sound and the return. I loved it. I really should have been a secretary in 1960. I missed my time....haha.
Anyway, here I am in 2019 in my little home office. Shared by a single bed, Christmas decorations, flying manuals, a guitar gathering cob webs, lots of odds and ends, and my problematic computer. Maintained by my dear DIY husband. He always manages to get it fixed, in his time. If you know him, you probably know what that means.
This week time was at an all time low, so patiently I waited the master of all things DIY to do his magic once again. And bingo, just like that yesterday afternoon I heard the sweet sound of the computer booting up.
So first thing this morning, with a cup of steaming tea in hand and instrumental jazz playing low, I sat to get some writing done. This is where I plan to be all day today, because I never know when this thing is going to act up again. I have so many recipes I want to share if my time and my computer will cooperate.
Starting today with these Apple Cinnamon Strudel Muffins.
I made these years ago and forgot about them. Then back sometime in October I was looking to make someting with a few apples that needed using up. Then I remembered these muffins and they were great. Or at least how I remembered them. They are honestly delicious. I loved them the second time around even more. They are great on their own but even better with butter. Everything's better with butter!
Notes about the muffins:
Pretty straightforward muffins to make. You will notice in the recipe below that I cooked the apples before adding them to the batter. Why? Well, I have made many versions of apple muffins over the years and I just prefer a softer apple bite in the muffin. I find if you don't give them a quick cook before adding them to the batter, they tend to be hard in the finished product. So, not really great. Plus they get more flavour with the added cinnamon.
The strudel topping is fantastic. You can double or triple the recipe for the topping and freeze it. It is great for cookies, cakes, loafs and pies. You can put it in a ziplock bag and freeze it. What's great, is you can use it in your baking straight from frozen.
These muffins are best the day they are made, like lots of baked goods. Enjoy them straight out of the oven with lots of butter for best results! However, they are still great at room temperature and will keep for a few days in an airtight container.
Happy baking friends.
Apple Cinnamon Strudel Muffins
Makes 12 muffins / Prep time: 15 minutes / Cook time: 30 minutes
For the muffins:
1/2 Cup/115 grams butter
2/3 Cup/135 grams sugar
1 Teaspoon vanilla
1 Teaspoon white vinegar
1 1/2 Cups/190 grams flour
1 Teaspoon baking powder
1/4 Teaspoon salt
2 Teaspoons cinnamon, divided
3/4 Cups milk
2 Apples, peeled cored and cut into 1/2 inch pieces
2 Tablespoons butter
2 Tablespoons water
For the topping:
1/4 Cup/60 grams butter
1/3 Cup/65 grams brown sugar
2/3 Cups/85 grams flour
1 Teaspoon cinnamon
For the topping:
Combine butter, sugar, flour and cinnamon in a medium bowl. Mix with your hands until you have a crumbly mixture. Set aside.
For the muffins:
Preheat oven to 350 degrees F. Grease or line 12 muffins tins and set aside.
Toss the apples in one teaspoon of cinnamon. In a medium skillet set over medium heat, add two tablespoons of butter until it melts, just about a minute. Add the apples and stir to coat in the butter. Let the apples cook for 2 -3 minutes allowing them to brown and soften. Reduce heat to medium low and add the water. Allow apples to simmer and cook until really soft for about 5 - 8 more minutes. Remove from heat.
In a medium bowl, combine the flour, baking powder, salt and remaining teaspoon of cinnamon. Set aside.
In a small bowl, whisk the vanilla and the vinegar into the milk
In the bowl of your electric mixer, mix the butter and sugar until light, about 2-3 minutes. Add the eggs one at a time and mixing well.
Sift in half of the flour and stir to combine. Stir in the milk and then the rest of the flour. Add the apples and stir until just incorporated. Pour evenly into prepared muffin tins. Evenly spoon the crumb mixture over the muffins. Bake for about 15 - 20 minutes or until a toothpick inserted comes out clean.
Cook on a wire rack. Best served the day they are made but will keep for up to two days in an airtight container.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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