Nothing says “Fall is here!” like the smell of apples baking in the oven, in one form or the other. And these Apple Muffins were the perfect Sunday evening snack! They melt in your mouth, and if you are in the habit of buttering up your muffins before you eat them, hold off on that dab of butter. These babies are as moist as can be and the crunch of the brown sugar topping is divine. Thanks to Christy @ The Girl Who Ate Everything for this awesome recipe, which I stuck to without making a single change. For some reason, I am not brave enough to attempt any major changes in my baking as I do in my cooking. In this particular case, I was delighted that I did not and the results were amazing!
Try it out for yourself and see what I am talking about!
I made these with the intention of taking them to some women in my church group. However, they never made it past the kitchen counter. They are that good! My family claimed them all before they could cool down.
Check out that delicious brown sugar topping!
- 2 cups sugar (or use 1 1/2 cups for a less sweet muffin)
- 2 eggs
- 1 cup oil
- 1 Tablespoon vanilla
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 3 cups peeled, cored, diced apples (around 3 apples)
- Brown sugar for topping (around 1/2 cup)
- Preheat oven to 350 degrees and line muffin pan with paper liners.
- Cream together sugar, eggs, oil, and vanilla. Sift flour, baking soda, salt, and ground cinnamon (I never sift and they turn out fine). Add dry ingredients to creamed mixture and mix until combined. The batter will be very thick. Add the diced apples.
- Fill paper liners almost to the top, about 3/4 of the way full. Sprinkle with brown sugar.
- Bake at 350 degrees for 20-24 minutes. Makes 18 muffins.
Enjoy!
