Now that all the hubbub of the holidays has passed I am trying to make good on a resolution of mine. As most people do I made a resolution to have my family eat better this year. When I say better I mean more homemade less factory made, preservative laden foods. The first area of revamp is breakfast. It is how we start the day and most people need quick grab and go items for during the week as people are rushing to school and work. Since this is the case a good plan attack is to bake, bake, bake away on the weekends and package up and freeze things individually for quick starts in the morning.
I used to make muffins quite regularly but as life has become crazier I have let it fall by the wayside. I am trying to get back into the habit though because muffins freeze really well and are very easy to make. So up for our first breakfast muffin we have an apple strudel muffin.
Apple Strudel Muffins
makes 12 muffins
2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. butter
1/2 c. sugar
1/2 c. brown sugar, firmly packed
1 1/2 tsp. vanilla
1 1/2 c. finely diced apples
1/3 c. brown sugar, firmly packed
1 tbsp. all-purpose flour
1/8 tsp. cinnamon
1 tbsp. butter
Preheat oven to 375 degrees and line a cupcake/muffin pan with liners.
Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg.
In the bowl of a stand mixer fitted with the paddle attachment beat together the butter, sugars and eggs until smooth. This will take a few minutes at medium-high speed. Mix in the vanilla. Stir in the apples. Stir the flour mixture in two batches. Scoop the mixture into the liners in the pan.
In a small bowl mix the brown sugar, flour and cinnamon. Cut the butter into the mixture until it forms coarse crumbs and then sprinkle on the muffin batter.
Bake for 18-22 minutes and allow to cool for 5 minutes before removing from pan. Cool on a wire rack or enjoy warm.
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