These were a big winner. The recipe calls for pumpkin pie spice, but we'd received a sample of apple pie spice in a Penzey's order this winter, so we were able to use that. I love recipes that make more than 12 muffins---this makes 18, all the better to share. I made these before I left town for preacher camp and got an email from J's teacher on Monday: "Thank you so much for the delicious muffin!" I had to respond that I had nothing to do with the gift. It made me smile though because while J can be an ornery first grader sometimes, I think he's sweet on his teacher.
Apple Pie Muffins, adapted from My Baking Addiction
2 1/4 cups all-purpose flour 2 teaspoons apple pie spice (pumpkin pie spice is fine) 1 teaspoon baking soda 1/2 teaspoon kosher salt 1 egg 1 cup buttermilk 1/2 cup butter, melted 1 teaspoon vanilla extract 1 1/2 cups packed brown sugar 2 cups peeled, chopped Granny Smith Apples
Topping: 1/2 cup packed brown sugar 1/3 cup all-purpose flour ¼ cup rolled oats 1 teaspoon ground cinnamon 3 tablespoons butter, melted
1. Preheat the oven to 375 degrees F. Line 18 cup muffin cups with paper liners or use cooking spray. Set aside.
2. Topping: In a small bowl, stir together 1/2 cup of brown sugar, 1/3 cup flour, rolled oats, and cinnamon. Drizzle in 3 tablespoons of melted butter, mixing until well blended.
3. In a large bowl, whisk together 2 1/4 cups flour, apple pie spice, baking soda, and salt. In a small bowl, whisk together the egg, buttermilk, 1/2 cup melted butter, vanilla and 1 1/2 cups of brown sugar. Stir until sugar has dissolved.
4. Pour butter mixture into the flour mixture and stir until just combined. Gently fold in apples. Use a large scoop to fill each muffin well, filling the cups to the top. Sprinkle topping on each muffin.
5. Bake in preheated oven for 25 minutes, or until the tops of the muffins spring back when lightly pressed.
6. Cool on wire rack. Store at room temperature.