I found this in the Oprah magazine my mom left behind from her recent visit to see us and I loved it! I wanted to share it with everyone. I hope it speaks to you as it did me.
“When I walk into my kitchen today, I am not alone. Whether we know it or not, none of us is. We bring fathers and mothers and kitchen tables, and every meal we have ever eaten. Food is never just food. It’s also a way of getting at something else: who we are, who we have been, and who we want to be.”
Molly Wizenberg – From a Homemade Life
Now for the recipe, I know two apple recipes in a row and you’re probably worried I’m going to do a streak of apple recipes like I did with pumpkin…..don’t worry. I just had one more granny smith apple that I had to use. These muffins are moist and delicious and are filled with all the right combination of ingredients. I made a batch of these this weekend and I didn’t even have time to photograph them because Scott ate them all. So the other night I made another batch and I made sure I got pictures this time. These are great for breakfast, as a snack, or even as a dessert. Enjoy!!
Apple Cinnamon Chip Muffins
- 1 cup white whole wheat flour
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp apple pie spice
- ½ tsp salt
- ½ cup unsalted butter, room temperature
- 1 cup sugar
- 2 eggs
- 1 ¼ tsp vanilla extract
- ½ cup unsweetened applesauce
- 1 ½ cups tart apples, chopped (such as granny smith)
- ½ cup mini cinnamon chips
Topping and Middle Layer
- ½ cup light brown sugar
- 2 Tbsp white whole wheat flour
- ¼ tsp cinnamon
- 2 Tbsp butter, cold and cut in cubes
Preheat oven to 375. Spray a muffin pan with nonstick spray or use muffin liners.
In a medium bowl, mix flour, baking powder, baking soda, salt, and apple pie spice.
In a large bowl, beat together butter, sugar, and eggs until smooth. Mix in vanilla and applesauce. Stir in apples, and gradually blend in the flour mixture. Fold in cinnamon chips. Set aside
In a small bowl, mix brown sugar, flour, and cinnamon. Cut in butter with a pastry cutter until mixture is like coarse crumbs.
Spoon ½ Tbsp into prepared pan and top with cinnamon sugar mixture. Then top another ½ Tbsp into muffin cups and finally top with more of the cinnamon sugar mixture. You will make about 18 muffins.
Bake for 18 to 20 minutes, or until toothpick inserted comes out clean. Cool on wire rack.
Store in a airtight container for three days. You can also freeze half and when your ready to enjoy let them thaw at room temperature or microwave.
These look incredibly moist! My family would love these. I loved Molly Wizenberg’s book – many words of wisdom.
these look very inviting. I love all the apple pieces…adds flavour and natural sweetness.