These muffins are a nice change of pace from more common muffin flavors, and they are so pretty you’re sure to get lots of compliments. They’re great with Sunday brunch or as a midnight snack!
Ingredients
- 1 Large Sweet Apple (e.g. Fuji, Gala, Red Delicious)
- 1-1/4 cup Whole Milk
- 3 tbsp. Melted Butter or Margarine
- 1 tsp. Vanilla Extract
- 1 Large Egg
- 2 cups All-Purpose Flour
- 1/2 cup White Sugar
- 1 tbsp. Baking Powder
- 1/2 tsp. Salt
- 1 tsp. Ground Cinnamon
- 1/2 cup Brown Sugar
- 2 tbsp. White Sugar
- 1/2 tsp. Ground Cinnamon
Directions
- Pre-heat oven to 400 degrees.
- Line a cupcake tin with paper cupcake liners. (This should make about 12 in a standard-sized cupcake tin.)
- Combine milk, melted butter or margarine, vanilla extract, and egg in a large bowl and whisk to combine.
- In a separate bowl, mix together flour, 1/2 cup white sugar, baking powder,salt, and 1 tsp. cinnamon.
- Add dry ingredients to wet ingredients and mix very gently with a spoon until just combined. (Do NOT over-mix.) Your batter should be very lumpy.
- Spoon batter into prepared cupcake tin until each is about 2/3 full.
- Quarter unpeeled apple and remove core. Slice each quarter into roughly triangular wedges about 1/8-inch thick. (If you want to get technical, they’re really more like isosceles trapezoids, not triangles. But, I digress.)
- Insert 3-4 apple slices parallel to one another, peel-side-up, into the batter of each muffin.
- Combine brown sugar, 2 tbsp. white sugar, and 1/2 tsp cinnamon in a small bowl and mix until well combined.
- Spoon sugar mixture over the top of each muffin, evenly distributing between each one.
- Wipe any drips or sugar from around the edges of the tin with a damp paper towel.
- Bake in pre-heated oven for about 20 minutes until cooked through.
- Remove muffins from tin and transfer to a cooling rack.
- Serve while still warm.