tisdag 20 november 2012

Chunky Apple Cinnamon Muffins with Crumb Topping…

For the muffins:
1 large Granny Smith apple, peeled, cored, and chopped (reserve 3 tablespoons diced apple for the crumb topping)
1 cup sugar
2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon plus 2 pinches salt
1 tablespoon cinnamon
2 large eggs
1 cup buttermilk
1/2 stick unsalted butter, melted
For the crumb topping:
1/3 cup light brown sugar
1/4 cup all purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon butter, melted
3 tablespoons diced apple


Preheat oven to 400 degrees. Prepare a baking sheet with muffin cups.
Whisk together the sugar, flour, baking soda, salt, and cinnamon in a large bowl. Add chopped apples.
Whisk together the eggs, buttermilk, and butter in a small bowl. Gently egg mixture into flour mixture. Do not overmix.
Fill each muffin cup about 3/4 full. Top each muffin cup with the crumb topping (To make crumb topping: Combine all ingredients except apples in a bowl and mix with a fork to create crumbs. Toss in the apples and coat lightly with the flour mixture).
Bake in the oven for 16-18 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and allow the muffins to cool slightly, about five minutes, before removing them from the pan. Transfer to a wire rack to cool.
the recipe by Martha Stewart

In Swedish Recipe you can find Här

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