These muffins are a product of my inner five year old. There are very few things I love more than apples, cinnamon and graham crackers. I’ve loved these things for as long as I can remember, which means they’re most likely picky-eater friendly.
I tried making something similar and it ended up burned on the top and sunken in the middle. Terrible, epic fail? I’d say so. So, I threw some dishes in the sink, stomped my boots as a five year old would (fortunately there was nobody around) and then tried again, making only a few alterations. These were the result.
They’re heavenly and they’re a one bowl recipe, which happens to be my favorite type of baking recipe. The first batch I made was overly complicated and turned out terribly. So, I kept this one simple and pretty easy, if you ask me. It also involves the smashing of crumbs with a rolling-pin, which is also one of my favorite things to do. Apples in every single bite, loaded with cinnamon and topped with buttery, cinnamon sugary graham cracker streusel. I totally want to eat these while coloring and then go play with my cabbage patch dolls.
Apple Cinnamon Muffins
- 2 cups all-purpose flour, plus two tablespoons more for coating apples
- 1 cup sugar
- 3 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups diced, peeled tart apples
- 2 eggs, beaten
- 1 cup sour cream
- 1/4 cup vegetable oil or cooled melted butter
Graham Cracker Streusel:
- 5 sheets of graham crackers (20 individual graham crackers)
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons room temperature butter
In a large bowl, sift together the following dry ingredients: flour, sugar, cinnamon, baking powder, baking soda and salt. Whisk dry ingredients to thoroughly and evenly mix. Next sprinkle two tablespoons of flour over diced apples and toss to coat. Add apples to dry ingredients. Toss to coat. Add the following ingredients to the bowl while mixing with an electric mixer set to low: eggs, sour cream and oil. When batter comes together evenly, turn off mixer.
In a small resealable bag, add streusel topping ingredients. Seal bag, leaving a small opening for air to escape and place it flat on its side on a cutting board. Smash the baggie with a rolling pan until ingredients are crumbly. Pick the bag up and gently massage and shake to coat crumbs evenly with butter, then place back down and smash again, if needed. Streusel should be even and fully mixed at this point.
Using an ice cream scoop or a one quarter cup measure, add batter to each lined muffin tin cup. Place one handful of streusel on top of each muffin and press gently to make sure the streusel sticks. Place in preheated oven and bake until muffin springs back when gently pressed, or for exactly twenty minutes.