When the temperature dips to a perfect 15C, my runs are filled with the crunch of swirling leaves and my home is filled with the scent of apples, cinnamon and pumpkin, I know that autumn has arrived. I don’t have any poignant thoughts today, other than my sincerest wish that I could share one of these apple cinnamon muffins with you. Stay warm, wherever you are :)
Apple Cinnamon Muffins:
Adapted from The Girl Who Ate Everything
1 1/2 cups sugar
1 cup oil
1 Tablespoon vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
3 apples peeled, cored, diced (I used honeycrisp)
Brown sugar for topping (around 1/2 cup)
1. Preheat oven to 350 degrees and line muffin pan with paper liners.
2. Cream together sugar, eggs, oil, and vanilla.
3. Sift flour, baking soda, salt, and ground cinnamon (okay, the truth? I never sift because, let’s face it, I don’t own a fancy sifter. BUT what I do is I toss the four around a bit with a fork and loosely measure it out and it’s always turned out fine)
4. Add dry ingredients to creamed mixture and mix until combined. The batter will be very thick. Almost like a cookie. This is okay. It’s supposed to be like this. Don’t freak out.
5. Add the diced apples.
6. Fill paper liners almost to the top, about 3/4 of the way full. Sprinkle with brown sugar and a dash of cinnamon.
7. Bake at 350 degrees for 20-24 minutes. Makes 18 muffins.