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When you have 15 lbs of apples, you have to get creative. My go-to apple dish is apple crisp which I keep making over and over again, but there’s only so much crisp one can consume at any given time.
After a quick search online I came up with this recipe for apple muffins. I figured I’d just roll with it and see how it goes.
And it went AWESOMELY. Man, these muffins are good. There are chunks of apple that give the muffin a nice sweet bite. The bottom is soft and fluffy and the top has a crunchy brown sugar crust. They taste like fall. They’re not too sweet (so I can eat like five of them in one sitting) either. It’s a good thing, since I doubled the recipe and somehow ended up with sixty muffins. No lie.
Go make these muffins now.
Also, yes, that is a rocket ship oven mitt. It took me four hours to make and only kind of protects your hand from high heat. Also, it’s tiny.
Apple Muffins
adapted from The Girl Who Ate Everything
- 1 cup oil
- 2 cups sugar
- 2 eggs
- 1 Tbsp vanilla
- 3 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 3 apples, peeled, cored, and diced
- brown sugar for topping
Preheat the oven to 350°.
In a large bowl, cream together the oil and sugar. Add the vanilla and the eggs one at a time.
In a separate bowl, sift together the flour, salt, baking soda, and cinnamon. Slowly add the dry mixture to the wet mixture. The batter will be very very thick.
Using a rubber scraper, mix in the apples.
Fill lined muffin tins 3/4 of the way full and sprinkle with brown sugar.
Bake for 20-24 minutes. Makes 24 muffins.