Apple Pie Muffins

“Good food has natural flavor, freshness, and honesty, and it’s only additives are the loving care and respect with which it has been prepared.”

                                                                                                David Wood

I sit here writing with the roof of my mouth slightly scorched from bubbling hot brown sugar.  It was worth it!  The Apple Pie Muffin’s warm fluffy cake and contrasting rich caramelized crumble with moist apples is divine, heavenly and addicting! 

I first had this apple pie muffin in Toronto, Ontario.  Working at the David Wood Food Shop on Young Street (extremely well known in the 80’s – yes I’m that old!), the kitchen pumped out a version of this muffin every morning.  It was a bit bigger, decadent and actually more appropriate for dessert, not breakfast.  Although I moved on from Toronto and the store no longer exists, David Wood’s Food Book published in 1988, remains one of my go to food bibles.

This recipe is straight out of the cookbook without any changes or adaptations.  None are needed.  Baking them was a family affair.  My daughter peeled the apples, helped cut the parchment paper and stirred the alternating additions of flour and buttermilk.  My very talented son, who at 15 is becoming a very accomplished photographer, took the beautiful pictures (many of the pictures on my blog are his creations).  My husband simply enjoyed eating the product.  This is a simple and timeless recipe that will always be featured in my family recipe book.

Apple Pie Muffins

makes 12 large muffins

Ingredients for the Topping:

1/2 cup brown sugar

6 tablespoons all purpose flour

1/4 cup unsalted butter, melted

1 tsp ground cinnamon

Ingredients for the Batter:

1 1/2 cups brown sugar

2/3 cup canola oil

1 large egg

1 teaspoon vanilla

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon (optional - add if you really love cinnamon)

1/2 teaspoon salt

1 cup buttermilk

2 cups diced apple

Directions:

1.  Pre-heat oven to 350 degrees F.  Grease and flour or line with paper cups or parchment paper, 12 cup muffin tin.

2.  Make the topping:  Combine brown sugar, flour, melted butter and cinnamon in a small bowl and mix until crumbly;  Set aside.

3.  Combine the brown sugar, oil, egg and vanilla in a large bowl.  Mix and set aside.

4.  Sift together the flour, soda, salt and cinnamon.  Blend the flour into the mixture, alternately with the buttermilk.  Add the diced apple.  Mix until just combined.  Spoon into prepared muffin tins.  Sprinkle generously with topping.

5.  Bake for 30 minutes, until golden brown and the top springs back when touched.

Check out this recipe on Foodie Friends Friday  and

Food Network's Summerfest

Jeanette's Healthy Living: Gluten-Free Jewish Apple Cake
Virtually Homemade: Apple Pie Muffin
Chez Us: Baked Apples With Creme Anglaise
Daily*Dishin: Easier-than-Pie Creamy Apple Bake
Made by Michelle: Pear Apple Crisp
Napa Farmhouse 1885: Apple, Fennel and Cheddar Cheese Panini
From My Corner of Saratoga: Spiced Apple Dutch Baby
Thursday Night Dinner: Apple Bread Pudding
Devour: 7 Apple Desserts Beyond Pie
Healthy Eats: Marrying the Apple With New Flavors
FN Dish: Let's Go Apple Picking