Happy Mother’s Day, Sunday!

My love for apples comes from my mom. My mom also had the same love for apples. When I wanted something sweet for a snack or dessert as a kid, apples were always at my fingertips. Mom always kept our vegetable crisper filled with juicy, crisp apples to snack on. Thus, my l-o-v-e for apples! Yes, I love apples. Hands down, apples are my favorite fruit, which made it easy to develop this quick, easy, perfect muffin recipe.  A tender muffin filled with delicious bits of crisp apples, shredded sharp cheddar, flavored with cinnamon, and finished with a crunchy crumb topping. Thanks, mom!

Let’s Bake!

For the Muffin:

2 cups flour

3/4 cup brown sugar (+2 tablespoons for apples)

1 tablespoon baking powder

1 teaspoon salt

2 teaspoon cinnamon (+1 teaspoon for coating apples)

1/4 teaspoon nutmeg

1/8 teaspoon allspice

8 tablespoons butter, cut into small pieces, cut into 1/2″ pieces or grated

8 oz cheddar cheese, cut into 1/2″ pieces or grated

3/4 cup buttermilk or soured milk with vinegar

1 egg

1 teaspoon vanilla

2 cups diced apples (Macoun, Jonagold, Rome or Granny Smith)

For the Crumb Topping:

9 tablespoons butter, melted

6 tablespoons brown sugar

6 tablespoons granulated sugar

3/4 teaspoon of cinnamon

1/4 teaspoon salt

2 cups flour

Getting Ready:

Set oven to 375 degrees

Grease and flour 12-cup muffin tin

Getting Apples Ready:

Toss together diced apples, 1 teaspoon of cinnamon, and 2 tablespoons of brown sugar in a separate bowl. Set aside.

To Make the Crumb:

In a small bowl add sugars, flour, salt, cinnamon, and melted butter. Mix until forms crumbs. Set aside

To Make the Muffin:

In your food processor, pulse flour, sugar, baking powder, salt, butter, and cheese until mixture resembles coarse meal. Transfer to a large bowl.  Whisk egg, vanilla, and milk together and slowly stir into flour mixture until combined. Fold in diced apples and scoop mixture into prepared muffin tins, filling about 2/3 to 3/4 full. Sprinkle with topping, pressing topping down onto muffin.

Bake 18 -20 minutes

Makes 16 muffins

Inspired by: America’s Test Kitchen

Thanks for stopping by!

Eileen