Apple Honey Muffins
Muffins
- 8 oz. flour
- 4 oz. brown sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- Couple dashes of cinnamon
- 8 oz. milk
- 4 oz. eggs
- 4 oz. canola oil
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- One large apple, diced
Topping
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, cut into chunks
- 2 tablespoons pecans, crushed
Preheat oven to 350F.
Combine the flour, sugar, baking powder, salt, and cinnamon in a small bowl. In a medium-sized bowl combine the milk, eggs, canola oil, honey, and vanilla extract.
Add the dry ingredients to the wet ingredients and stir until just combined. Stir in the diced apple.
Fill muffin cups with the batter. Prepare the crumb topping by mixing the flour, brown sugar, and pecans in a bowl. Add the chunks of butter and use your hands to mix the butter into the dry ingredients until it is crumbly. Sprinkle this mixture over the muffin batter.
Bake muffins for approximately 20 minutes or until done.
Recipe yielded 10 muffins when using large, parchment paper baking cups (PaperChef Lotus Cups).
Notes
I received the PaperChef Lotus Cups as a gift and I made these muffins to give the paper cups a try!
I wanted to make muffins flavored with apples and honey. The muffin's base recipe is from Michael Ruhlman's "Ratio: The Simple Codes Behind the Craft of Everyday Cooking", a book that I received from a RedditGift s cookbook exchange.
I did not look up a recipe for the crumb topping and thought I could just throw something together. I will not make this mistake again. The crumb topping looked fine when I sprinkled it over the muffins, but after baking the topping had melted over the tops of the muffins forming a sandy sort of crust. It tasted fine but the texture was not what I was going for. I only used two tablespoons of pecans in the topping because that's all I had leftover from making ginger pecan scones. More pecans should be added to the crumb topping next time.
