Grab one of these delicious Apple Strudel Muffins on the way out in the morning, or add as a treat to the lunch box.
As the days grow shorter and we welcome the changing leaves and chilly air, nothing says “goodbye” to summer like celebrating the end of harvest season with tasty apple treats. This weekend was so beautiful, and it is the perfect time to gather fresh and crispy apples, whether that’s from your own tree or local produce stands.
There are so many great recipes for apples – from apple pie and fresh applesauce to my yummy Caramel Apple Bites. This week, my cake plate was looking rather empty, so I opted for some scrumptious Apple Strudel Muffins. These muffins are a perfect snack to grab on the way out the door in the mornings, or to add as a delicious lunch-time treat for the kids.
This time of year and well into fall, apples are at their tastiest peak. Take the time to enjoy the season’s bounty with this comforting apple treat.
Apple Strudel Muffins
Time Needed: 30 minutes total; 20 minutes baking; 5 minutes standing
2 cups all-purpose flour (I prefer unbleached)
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup butter, unsalted, softened
1 cup white sugar
1 ¼ tsp vanilla
1 ½ cup chopped apples
1/3 cup brown sugar, packed
1 Tbls all-purpose flour
1/8 tsp ground cinnamon, or to taste
1 Tbls butter, unsalted, softened
- Preheat oven to 375°F. Lightly coat 12 muffin cups with cooking spray.
- In a medium bowl, mix flour, baking powder, baking soda and salt .
- In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.
- In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.
- Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack