Have you noticed? I’ve been trying really hard the past few weeks to savor the season. I’ve been tempted to plunge into all the fun Fall recipes I’ve been seeing in magazines, flyers and the myriad I’ve been pinning on Pinterest. But I’ve been good, knowing that you were still up to your ears in zucchini and tomatoes and that corn, peaches, nectarines and raspberries, etc were still abundant and very reasonable at the market.
But then it happened, out of the blue. My husband came home from work one day with a crisp, red-blushed, shiny, fabulous looking apple. And that was all it took! Before I knew it, I was dicing, mixing, stirring and dolloping out muffin batter and my oven was doing a happy dance as it was preheating (after feeling a bit neglected all summer long).
P.S. If you don’t like “muffin tops” on your muffins (I can’t help you with your jeans) see this Blueberry Muffin post for a neat trick on how to always have beautiful dome-topped, perfect muffins. You just have to promise to ignore the photos, it was me taking the pictures and not my very talented photographer (aka husband, Scott).
We laugh frequently and say that, if I did the photography for the blog, no one would EVER come back for a second visit. BUT, if Scott did the cooking, no one would EVER come back for a second visit either. I guess you could say we’re quite symbiotic!
UPDATE: I got so many comments and emails about this recipe. Most people loved them and had great results but there were a few who had some trouble with them. I pulled the post till I could re-test it. After testing, I did tweak this recipe just a bit to make it better and more user friendly, but it’s back now and definitely one of our favorites.
- ½ cup vegetable oil
- 1-⅓ cup packed light brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 2-½ cups all-purpose flour (you may need a bit more, if the batter is too wet)
- ¼ teaspoon salt
- 2-½ teaspoons baking powder
- ½ teaspoon baking soda
- 1-¾ cups coarsely chopped peeled* apple
- For the streusel topping:
- 1 tablespoon cold butter
- ⅓ cup firmly packed brown sugar
- ½ teaspoon ground cinnamon
- ½ cup finely chopped walnuts
- For the caramel icing:
- 2 tablespoon butter
- ¼ cup light brown sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- In a bowl, combine all the streusel topping ingredients. With your fingers, combine until you have a crumbly mixture. Set aside.
- Preheat the oven to 400˚ F. and line 18 muffin cups with paper liners. If you don’t have paper liners, butter and flour the muffin tin or use non-stick baking spray (not cooking spray).
- In a bowl, mix together the dry ingredients (flour, salt, baking powder and baking soda); set aside. In another bowl, combine the oil, brown sugar, and egg. Once combined, stir in the buttermilk and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix well. Gently mix in the apple*. If the batter seems to thin, add a tiny bit more flour. The batter should be fairly stiff. Spoon the batter into the prepared muffin cups dividing the batter evenly and filling about ¾ full.
- Divide the streusel topping equally among the muffins.
- Bake for 5 minutes and then lower the temperature to 350˚ F. and bake for an additional 15-20 minutes or until muffins spring back when gently pressed. You can also test the muffins by inserting a toothpick. It should come back clean or with just a few crumbs, no wet batter. Let the muffins cool in the pan for 10 minutes and then remove them and let cool for 15-20 minutes on a wire rack before drizzling with caramel icing.
- While muffins are baking, prepare caramel drizzle mixture. Combine brown sugar, butter and milk in a medium size microwave-safe bowl. Microwave on high for 30 seconds, add vanilla, stir well and return to microwave for 15 seconds.
- Add powdered sugar and mix vigorously until smooth and creamy. Mixture should drizzle easily, but should not be super 'runny". Add a bit more milk or powdered sugar to adjust thickness. Drizzle over cooled muffins.