Apple Crumb Nut Muffins

 

 This recipe comes from The Muffin Lady, Muffins, Cupcakes, and Quick Breads for the Happy Soul, by Linda Fisher.

 

 

Linda has an interesting story… divorced and struggling to provide for her young son, she adapted her mothers pancake recipe into a muffin batter and began baking muffins and selling them out of her red Radio Flyer wagon on the sidewalks of Westminster, Maryland.  But soon the Health Department intervened, telling her that would have to stop as she did not have a department approved commercial kitchen.  Fortunately, the local community came together to support “The Muffin Lady” and the fire department offered her the use of their government approved kitchen.

 

Concerning baking with apples, she says, “Apples have a flavor, but they need some seasoning when they are baked.  Cardamom, cinnamon, nutmeg, and cloves are key spices with apple, pumpkin, and other autumn fruits.  Summer fruits don’t need them because they tend to be pungent enough on their own.”

 

These muffins are a great example of this as the moist base is just softly flavored with the fresh apples and the sweet, spiced, crunchy topping provides the complimentary flavor and texture.

 

I think the flavor of these muffins improves with time so try to make them a bit ahead of time. They easily keep for several days.

 

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1/2 cup brown sugar

1/2 cup white sugar

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/8 teaspoon ground cloves

1/4 cup flour

1/2 stick butter

1/2 cup finely chopped pecans

 

Mix all of the dry ingredients except the nuts.  Cut the butter into the mix using your hands to break into large chunks.  Mix by hand until small balls form,  Toss the nuts lightly into the mix.

 

 

2 large granny smith apples, peeled, cored and small diced (about 3 cups)

2 cups flour

1 cup sugar

1 tablespoon baking powder

1 teaspoon salt

2 eggs

3/4 cup whole milk

4 tablespoons butter, melted

1 teaspoon vanilla

1/4 cup canola oil

 

Preheat the oven to 350 degrees.  Sift together the dry ingredients,  Make a well in the center.  Blend in the eggs, milk, butter, vanilla and oil.  Fold in the apples.  Spoon the batter into a wax paper lined muffin pan, filling cups almost to the top.  Top with streusel and bake until light golden brown and toothpick comes out clean.   Baking time will be 25-40 minutes depending on size of muffin tin.  Makes 12 (4-ounce muffins) or 6 (8-ounce muffins.)

 

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