Crunchy Apple Muffins Recipes

Steps:

• In a large bowl, combine the first eight ingredients. In another bowl, beat the eggs, sour cream and butter. Stir into dry ingredients just until moistened. Fold in apple. Fill greased or paper-lined muffin cups one-third full. , For topping, combine the walnuts, flour, sugar, cinnamon and nutmeg. Cut in butter until mixture resembles coarse crumbs. Sprinkle about two-thirds of the topping over batter. Top with remaining batter; sprinkle with remaining topping. , Bake at 375° for 20-25 minutes or until a toothpick inserted neat the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Steps:

• In a large bowl, combine flours, sugar, baking powder, cinnamon and salt. In another bowl, beat egg, milk and butter. Stir into dry ingredients just until moistened. Fold in apples. Coat jumbo muffin cups with cooking spray; fill half full., For topping, combine the cereal, walnuts, brown sugar, cinnamon and milk. Sprinkle over muffins. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• FOR MUFFINS: In a large bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, salt, allspice, and nutmeg.
• In another bowl, beat the eggs, sour cream and butter together.
• Stir the egg mixture into the dry ingredients, just until moistened (do not overmix).
• Fold in the diced apple into the batter.
• Fill greased or lined muffin cups one-third full.
• FOR TOPPING: In a bowl, combine the nuts, flour, sugar, cinnamon, and nutmeg. Cut in the butter until mixture resembles coarse crumbs.
• Sprinkle about two-thirds of the topping over the batter in the cups.
• Top with remaining batter and then sprinkle the remainder of the topping mix over each muffin.
• Bake at 375F for 20-25 minutes or until toothpick comes out clean.
• Cool for 5 minutes before removing from pans to wire racks to cool completely.

Steps:

• Sift together flour, sugar, baking powder, salt and cinnamon into mixing bowl.
• Cut in shortening with pastry blender until fine crumbs form.
• Combine egg and milk.
• Add to dry ingredients all at once, stirring just enough to moisten.
• Stir in apples.
• Spoon batter into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full.
• Sprinkle with nut crunch topping.
• Bake in 375 degree oven 25 minutes or until golden brown.
• Serve hot with butter and homemade jelly or jam.
• NUT CRUNCH TOPPING: Mix together 1/4 c brown sugar (packed), 1/4 c chopped pecans and 1/2 t ground cinnamon in small bowl.

Steps:

• Sift together flour, sugar, baking powder, salt and 1/2 tsp.
• cinnamon into mixing bowl.
• Cut in shortening with pastry blender until fine crumbs form.
• Combine egg replacer and soymilk.
• Add to dry ingredients all at once, stirring just enough to moisten.
• Stir in apples.
• Spoon batter into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full.
• Mix brown sugar, pecans, and 1/2 tsp cinnamon in a bowl.
• Sprinkle over muffins.
• Bake in 375 degree oven 25 minutes or until golden brown.

Steps:

• Preheat oven to 400 degrees. Spray a 12-cup standard muffin tin with cooking spray; set aside. Cut 3 apple quarters into 1/4-inch dice; cut remaining apple quarter into 12 thin slices for garnish.
• Whisk together sugar, flour, baking soda, salt, and cinnamon in a medium bowl. Add diced apple and walnuts, if using; toss to coat. Whisk together eggs, buttermilk, and butter in a small bowl. Gently fold buttermilk mixture into flour mixture until just combined; do not overmix. Divide batter among muffin cups, filling each about three-quarters full. Top each with an apple slice. Bake until muffins are brown around edges and spring back when touched, 16 to 18 minutes. Let muffins cool slightly, about 5 minutes, before turning out of tin onto a wire rack. Serve warm or at room temperature.