Apple and Brown Sugar Muffins

Summary

Yield12
Prep Time hours
MealBreakfast
SeasonAny Time

Description

Here is a great recipe for the end of apple season, as many of us get tired of eating them out of hand, and need a way to utilize all the apples in the fridge that have seen some better days. Many of the late-season apples are perfect to use for this delicious muffin; almost any will work.

Make an extra batch, these don't last long on the kitchen counter.

Ingredients

  • FOR THE APPLES
  • 1 lb cored, peeled, and diced apples
  • 1 T butter
  • 1 T sugar
  • 0.25 c dried currants (any dried fruit works here)
  • FOR THE MUFFINS
  • 1 c all-purpose flour
  • 1 t baking soda
  • 1 stick unsalted butter
  • 0.66666666666667 c brown sugar, plus some extra for the tops of muffins
  • 2 eggs
  • 2 T buttermilk
  • 0.5 t vanillia extract

Instructions

FOR THE APPLES:
Place apples, butter, and sugar into a large sauté pan over high heat and caramelize apples. Stir in currants and set aside to cool.

FOR THE MUFFINS:
Preheat oven to 350 degrees. Whisk together flour and baking soda and reserve. Mix butter and brown sugar in a tabletop mixer until creamed. Add eggs one at a time, then add buttermilk and vanilla. Add dry ingredient mixture. Fold in apple mixture—but do not over-mix. Spoon batter into a buttered 12-cup standard muffin tin. Top each muffin with some brown sugar and bake for 20-25 minutes until a toothpick inserted in the middle comes out clean. Serve warm.