Saturday, September 7, 2013

Apple streusel muffins

This is one of my favorite muffin recipes - sooo good!  I just wish there was a way to keep that "just baked" texture.  They're just not quite the same the next day - the topping doesn't have the same crispiness to it once you put it in a container.

Apple Streusel Muffins
 - from "Company's Coming: Muffins and More" by Jean Pare

1/4 cup brown sugar
2 Tbsp flour
1 Tbsp butter
1/8 tsp cinnamon

1 1/2 cups flour
1/2 cup sugar
1 Tbsp baking powder
1/2 tsp salt
1 egg
2/3 cup milk
1/4 cup oil
3/4 cup shredded apple (peeled or not)

TOPPING: In small bowl, rub together brown sugar, flour, butter and cinnamon until crumbly.  Set aside.

MUFFIN: Stir together flour, sugar, baking powder and salt.  Make a well in center.  In another bowl beat egg, milk and oil to blend. Drain off excess moisture from apple (I usually don't bother with this step).  Stir into egg mixture.  Pour into well and stir until just moistened.  Fill greased muffin cups 3/4 full.  Sprinkle with topping.  Bake at 400F for 15 to 20 minutes (I do 15 minutes for mini muffins and 20 minutes for regular).  Makes 12 regular size muffins.

No comments: