Due to parent teacher interviews – the best ❤ – I don’t have school until Thursday. I know I said I was going to make a 6-layer cake, but I had a interesting night and didn’t get much sleep. So by the time I got home today I was quite exhausted, and therefore only felt like making something little. Speaking of little, I recently went baking supply shopping and got a mini muffin tin among other things. I was very excited about it, I mean who wouldn’t be? Doesn’t everyone get jittery at the thought of making little bite size muffins and cupcakes? Oops that’s just me.
So anyway, when I got home, I as usual looked through my ever-growing pile of recipes and decided to make apple cinnamon muffins. As per the name of this blog and the amount of posts that have cinnamon in them, I think it’s pretty obvious that I really like cinnamon, so these muffins were a clear choice.
This was the first time I made this recipe. I was originally going to make a different muffin recipe, but after I read the method I realized it made no sense, so I then moved on to this recipe. The apple in the muffins really help keep it nice and moist. I would definitely make this recipe again.
Song of the Day – Lupe Fiasco – Unforgivable Youth
Apple Streusel Cinnamon Swirl Cupcakes
Makes 12 cupcakes
Ingredients
Swirl & Topping
1/2 cup sugar
2 tsp ground cinnamon
Cupcakes
1 cup grated, peeled apple (1 large apple)
2 Tbsp cinnamon-sugar (from above)
1 1/4 cups unbleached all-purpose flour
3/4 cup sugar
3/4 tsp baking soda
1/4 tsp salt
2 large eggs
1/2 cup canola or corn oil
1 tsp vanilla extract
3 Tbsp unsalted butter, melted
Method
1. Preheat oven to 350˚F and line a dozen cupcake tin cups with paper liners.
2. Using an apple peeler/corer/slicer (or by hand), peel, core and slice one apple and then dice into small bits. In a medium bowl, toss the apple with 2 Tbsp of the cinnamon-sugar. Set aside.
3. In a large bowl, mix together the flour, sugar, baking soda and salt. Make a small well in the center and the eggs, oil and vanilla. Mix until just blended and smooth. Stir in the apple/sugar mixture, as well as any apple juice that was released.
4. Drop 2 Tbsp of batter into each muffin cup. Spoon 1/2 tsp of cinnamon-sugar on top of the batter. Drop another scant 2 Tbsp of batter on top. Then brush or dollop melted butter on top of the batter in each cup. Sprinkle the remaining cinnamon-sugar on top of each cup of batter.
5. Bake for 25 minutes or until a toothpick inserted into the cupcake comes out clean. Remove from oven and cool for 10 minutes. Then carefully remove cupcakes from tin to cool completely. You can do this picking them out individually (careful not to burn yourself) or flipping them out by inverting them onto a wire rack and inverting them again.
All the best,
Mish
berriesandcinnamon 