Apple Pie-Crumb Cake Muffins

This morning I woke up with a sore throat and a stuffy nose. It’s allergy season, but the traditional Beginning-of-the-semester-highly-contagious-disease-thing has also been circulating the campus, so I may have managed to contract that. 6 of my close friends had it something like 2 weeks ago, and I managed to avoid. Maybe it was dormant or something, I don’t know. Regardless, I decided nothing besides muffins, French pressed coffee, and a dose of the Neti Pot would help, and that is what I did:

Attractive, no? It’s actually really helpful. Anyway, after the Neti, I decided to finally defrost the apples I froze a month ago (they were going bad and I wasn’t hungry for apples), and make Isa Chandra’s “Apple Pie-Crumb Cake Muffins” (VWAV). I haven’t been able to find the recipe online, though I did make several changes/adaptations, which I think makes it OK to publish what I did on here? We’ll see. The Flying Vegan did the same thing a while back, so hopefully that makes it ok.

Basically, these muffins are delicious. I recommend them to all, especially since it is nearing Autumn, and apples/apple cider are a) easy to find, and b) delicious.

APPLE-PIE CRUMB CAKE MUFFINS

adapted from vwav. as per usual, I didn’t really closely measure anything, but these are all about right. just eyeball it, you’ll be fine.

For muffins:
1 1/2 cups flour

1/4 cup sugar

1 tsp baking powder

1 tsp baking powder

2-3 tsp cinnamon

1/2 tsp allspice

1/4 tsp salt

3/4 cup apple cider

1/8 cup canola oil (I didn’t actually measure this, I just poured the canola oil dregs in, which was not the amount the recipe called for; I estimated it at this.)

1 tsp vanilla extract

1 cup grated apple (part frozen/mushy apple, and part fresh/crunchy apple [my ratio was probably about 2:1 mushy:crunchy])

For Topping:
1/4 cup all purpose flour

1/4 cup brown sugar

1 T. white sugar

1/2 tsp cinnamon

1/4 tsp allspice

1.5 T. canola oil

1.5 T. Agave Nectar

Preheat the oven to 375 F. Then, take a small bowl and mix the topping together (first dry ingredients, then add the oil and and agave) and stir around with a spoon. Set aside.

To grate the apple, slice off some large chunks and throw it in the food processor with the grater thing attached instead of the blade. (If you don’t have a food processor, a) I am sorry for you, because those things rock, and b) I don’t know what to do. I guess try a normal grater? Brave the apple mush in the blender? Get creative.)

In a large bowl, mix together the dry ingredients (flour, sugar, baking soda & powder, spices, etc.). If you have a large measuring cup, measure the apple cider out, then add the oil and vanilla and mix together. Throw the grated apple/apple mush in there, and stir together. Then add to the flour bowl, and mix together with a spoon. There should be enough liquid so that the flour & co. will dissolve despite the chunks of apple. If this does not work, employ and fork and stir vigorously until is does.

Fill the (Greased) muffin pan, with each muffin about 3/4 full (that’s what they say anyway; if you want your muffins to have poofy muffin tops, fill them all the way full, and watch them bubble over the top). Generously sprinkle the topping. Bake for 22 minutes, then check with a toothpick. I did mine for 25, but oven differ a bit.

Time to budget: probably about 15 minutes prep time.

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