I love apples. I love caramel apples, apple cider, you name it. This recipe has a very light batter that is chocked full of Granny Smith apples. It’s apple heaven on a plate! The muffins have been made 2 ways. One with streusel topping and one way without. The batter for these muffins is light and thin, so if you choose to bake with the streusel topping, you will need to bake them for 10 minutes first before adding the streusel and then returning them to the oven. Either way, they are equally delicious.
Muffin Batter ingredients:
1 egg, I used jumbo
3/4 cup apple cider
1/4 cup sour cream
1/4 vegetable oil
1 teaspoon vanilla
1/2 cup sugar
1 1/2 cups flour
2 Tablespoons of baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 large Granny Smith apple, peeled, cored, medium dice
3/4 cup chopped walnuts
Optional Streusel Topping:
1 cup flour
8 Tablespoons light brown sugar
Pinch of salt
6 Tablespoons of butter, melted
Preheat oven to 400. Line 12 muffin tins with liners.
Mix egg, cider, sour cream, vanilla and oil in a bowl. In a large mixing bowl, whisk dry ingredients. Add wet ingredients to dry and do not over mix. Add walnuts and apples and stir gently. Fill muffin tins with batter.
For the streusel topping, combine flour, brown sugar, and salt. Stir in butter. You should have at least pea size crumbles. It’s ok if some are larger. Top muffin batter with crumb mixture. Bake muffins 10 minutes, remove from oven and add streusel topping. Continue to bake an additional 8-10 minutes.
Bake until golden brown 18-20 minutes. Makes 12 muffins.
1/2 cup of Kraft Caramel bits
1 Tablespoon of milk
Melt caramel bits and milk in a microwave safe bowl in the microwave. Check every 30 seconds and stir. Once melted, drizzle over muffins.