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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 1 |
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From a free Penzey's recipe card. I haven't made these yet, but they sound good! Ingredients:
4 cups apples, peeled, cored, and chopped (4-5 large apples) |
4 eggs, beaten |
1 cup oil |
2 teaspoons vanilla extract |
1 teaspoon almond extract |
2 teaspoons baking soda |
2 teaspoons salt |
2 teaspoons cinnamon |
3 cups flour |
2 cups sugar |
3/4 cup flour |
1/4 cup sugar |
2 teaspoons cinnamon |
6 tablespoons butter, room temperature |
Directions:
1. Preheat oven to 350 degrees F. Lightly grease 2 muffin pans (or use paper liners) and set aside.
2. Beat eggs in a large bowl with an electric mixer until fluffy. Add the oil and beat until combined. Add the vanilla and almond extracts, baking soda, salt and cinnamon. Beat until mixed well.
3. Add the flour and sugar and mix on low just until blended, then beat on high until mixture is smooth. The batter will be very thick.
4. Fold in the apples, mixing in by hand (using a spoon). Fill the muffin pans.
5. For the topping, combine the flour, sugar and cinnamon in a small bowl. Cut in the butter with a fork until the mixture is moist and crumbly. Sprinkle the topping on top of each muffin.
6. Bake for about 20-25 minutes or until done. The muffins should feel fairly firm when touched in the middle. Cool on a rack for 5 minutes before removing from the pans.
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