Sunday, October 9, 2011

FALLing Over Mrs. V's Spiced Apple Pie Muffins Recipe

My girlfriend Misty Thompson of Learn Ways To Save and Hodgepodge Nest Blogs calls me the crazy apple lady because I love all things with apples in them.  I even just like to slice up an apple for a snack and dip in it a sugar/splenda, cinnamon mixture and chomp away.  I just use 2 teaspoons of splenda and 1/2 teaspoon cinnamon mix it and dip my apples in the cinnamon sugar.

Oh, anyway, so this morning I made some homemade pumpkin spice creamer for my coffee while whipping up these fabulous apple pie muffins and my house just screamed FALL it smelled so good in the kitchen.  Mr V. and I have now sat down to munch on these moist, apple-licious muffins along with our morning coffee.   I really need to go for a long walk to work this off hahahaa.  I originally saw this recipe over at a favorite baking blog of mine called My Baking Addiction and then changed it up a bit Mrs. V style.  Head on over and take a look-see at their blog sometime.

Okay, let's you started on baking these scrumtp-dill-icious muffins.

Spiced Apple Pie Muffins (Makes 1 1/2 dozen regular size or 10 Jumbo Size Muffins)

What You Need For Batter

2 cups coarsely chopped Golden Delicious apples
2 1/2 cups flour
2 teaspoons pumpkin pie spice mix
1 teaspoon baking soda
½ teaspoon salt
1 large egg
1 cup low fat buttermilk
1 stick unsalted butter melted
1 teaspoon pure vanilla extract
1 teaspoon maple extract
1 ½ cups firmly packed brown sugar
½ cup apple juice or cider
½ teaspoon ground cinnamon
2 teaspoons sugar (or splenda)
Muffin pans and liners

What You Need For Topping

1 package (= ¼ cup)  instant maple brown sugar oatmeal
½ cup packed brown sugar
1/3 cup all purpose flour
1 teaspoon ground cinnamon
4 tablespoons melted butter
Combine and mix these ingredients together ahead of time with pastry blender and set aside.

Now let’s MAKE THEM!

1.      Preheat oven to 375 degrees F
2.      Prepare two muffin pans with muffin liners
3.      In a large mixing bowl add the 2 ¼ cups flour, pumpkin pie spice, baking soda, and the salt, mix together then set aside
4.      In a small bowl or 4 cup measuring cup whisk the egg, buttermilk, ½ cup melted butter, vanilla and maple extracts and the 1 ½ cups brown sugar.  Whisk it until sugar is all dissolved.
5.      Take your chopped apples and place them in a small sauce pan with the ½ cup apple juice or cider, ½ teaspoon cinnamon and 2 teaspoons sugar, mix and on medium high heat bring to a rolling boil stirring constantly for 1 minute then shut them off and strain juice with mesh strainer. Place apples in a bowl to cool off a bit.
6.      As apples are cooling pour your liquid mixture into your dry flour mixture and with rubber spatula fold until ingredients are wet and combined (do not over work it or muffins will be “tough”.
7.      Gently fold in your apples, give a few quick folds
8.      Place batter into muffin pan with liners.  Using an ice cream scoop full works well.
9.      Top all muffins with your crumbly topping until tops covered
10.   Bake 20 minutes for regular size muffins and 25-27 minutes for Jumbo size or until tooth pick inserted down center comes clean.
11.   Cool on wire racks.  Once cooled I generally will individually wrap them in plastic wrap and store at room temp or freeze.  There are only two of us in the house right now so I freeze half of my batch.

My family prefers all our muffins bakery style/jumbo size.  Here is what they look like bakery size.

You can print this recipe out but clicking on the green print friendly button below.

Until next time, see you in the kitchen.

Notes:  Original recipe was found on My BakingAddiction .  Recipe shown on Mrs. V’s Kitchen was adapted, altered, baked and taste tested 10/9/2011. 

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