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So…last night around 8:00, we realized we hadn’t made anything for this week’s Coffee Break. We headed into the kitchen then, and this is what we came up with.
First of all, Caylie and I both love fall. It is our favorite season, and also our busiest season. Being a former pastry chef, the flavors I associate most with fall are apples and cinnamon (although, I guess most other people do too); so I always have those on hand.
We talked about what to make because we made Apple Cinnamon Scones last week; but as I just mentioned, apples and cinnamon were what we had on hand. I also found some apple cinnamon jammy bits that I had forgotten about. We decided to do a muffin; and I’ve got to tell you, I am so happy with the way they came out – moist and tender, a little tart, with a completely different flavor than the scones.
This morning when we got up, we started to wonder what else we could do with the muffins. Hello, dessert! And what better dessert than pretty much anything layered with fresh whipped cream (sort of like a trifle).
We crumbled up a couple of the muffins, whipped some heavy cream (don’t sweeten it), and got out a trifle dish. We layered the crumbled muffins with the whipped cream until we got to the top and then used some of the leftover streusel to top it off. YUMMY!
You could easily do this in a single serving. However, since we made it in a trifle dish and there are only three of us, I’m really glad we have neighbors to share it with!
Apple Cinnamon Muffins
Moist, tender, tart, sweet, apple-y, cinnamon-y. That pretty much says it all.
- Prep Time: 45 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 3 minutes
- Yield: 24 muffins 1x
- Category: Muffins and Quickbreads
- Method: Baked
- Cuisine: American
3 cups all purpose flour
1–1/2 tsp baking powder
1–1/2 tsp baking soda
3/4 tsp salt
1–1/4 cups sugar
2/3 cup brown sugar, firmly packed
2 tsp cinnamon
1 apple, chopped (I used Granny Smith)
1/2 cup apple cinnamon jammy bits
1–1/2 cups buttermilk
1 cup butter, melted and cooled)
1 cup brown sugar, firmly packed
1 cup pecans, finely ground
2 tsp cinnamon
1 Tbsp all purpose flour
Preheat oven to 375 degrees.
Spray muffin tins with Baker’s Joy.
Make streusel and set aside.
- Combine brown sugar, pecans, cinnamon, and flour.
- If the texture seems too coarse, pulse briefly in food processor.
- Set aside.
- Place first 7 ingredients in a large bowl and whisk to combine.
- Stir in apple and jammy bits.
- Combine buttermilk, butter, and eggs in a separate bowl and whisk to combine.
- Pour wet ingredients over dry ingredients and, using a spatula, stir only to combine. (Do not overmix!)
- Use a large cookie scoop to portion batter into muffin tins. Top each muffin with 1 Tbsp streusel.
- Bake for 15-18 minutes.
The muffins in the pan I sprayed with Baker’s Joy released much easier than the ones in the pan I sprayed with Pam.