Spiced Apple Streusel Muffins

 

     Okay, so it may not be autumn quite yet but that doesn't stop me from craving some of the classic fall flavors.  Besides, since I live in Florida, I know it won’t start to feel like autumn until at least December (and it never ever looks like autumn so I just had to get over that).  

  So let's forget about whatever the weather might be and just enjoy the fall flavors!  Today I bring you one of my favorite combinations:  apples and spices!  The warm, comforting spices complement the apple beautifully then to top it off, we have a cinnamon-infused brown sugar streusel topping! I hope you enjoy… 

Here’s what you’ll need… 

2 Cups Flour 

1 tsp Baking Powder 

½ tsp Baking Soda 

½ tsp Salt 

1 tsp Cinnamon 

½  tsp Clove 

½  tsp Nutmeg

½ Cup Butter, softened  

1 Cup Sugar 

2 Eggs 

1 tsp Vanilla Extract

½ tsp Almond Extract 

1 ½ Cups Chopped Green Apple 

Preheat oven to 350°F.  Grease a regular muffin tin or a 6-cup jumbo muffin tray.  Set aside.

In a medium mixing bowl, combine flour, baking soda, baking powder, salt, and spices.  Mix all the ingredients until fully combined then set aside until needed.

   In a separate medium bowl, cream together butter, sugar, and eggs.  After creaming, add in the extracts.

    Chop up the apples until they measure 1 ½ cups. For me, this took one large granny smith apple.  Gently fold the apple dices into the creamed mixture.

   Slowly stir the dry ingredients into the creamed apple mixture.  Once it's completely mixed, scoop the batter into the prepared muffin tin.  Don't put it in the oven just yet!  Next we'll make the streusel topping before baking the muffins. 

Cinnamon Sugar Streusel Topping

1/3 Cup Brown Sugar 

1 tbsp Flour

 

½  tsp Cinnamon 

1 tbsp Butter, softened

   In a small bowl, combine all of the streusel ingredients and stir together until slightly crumbly and little balls of sugar start to form. 

   Using a spoon or your fingers, scoop the streusel topping onto the muffins, distributing evenly.  Bake for 30 minutes or until a toothpick comes out clean. 

   Once they are finished baking, transfer muffins from the tin onto a cooling rack and allow to finish cooling before serving.