Can you believe that it’s October already? I feel like we just took out our summer clothes and started planning beach vacations. I don’t know why I’m relieved for fall but I think it has to do with a sense of settling down, buckling down, and getting shit done. I did some fall cleaning over the weekend and it felt so good to get organized again.
It also has something to do with my obsession with apples. Growing up in New Hampshire, apples were a huge part of our diet throughout this season and I continue crave them 2-3 times/day every fall. I accidentally bought too many apples last week so I baked up a batch of apple muffins that knocked everyone’s warm cozy socks off as we tearfully made our way through the Breaking Bad series finale on Sunday night.
They tasted like fall which is the only way that I can describe them. They are not healthy by any means (Unless you count the “an apple a day” rule) but they’re delicious, rich, cinnamon-y, apple-y, and sweet, with a touch of crunch from the brown sugar on top.
If you’re looking to impress a coworker or have a friend’s birthday coming up, bake these muffins. They are SO. FREAKING. GOOD!
Yields 18 muffins. Adapted from this recipe.
- 1.5 cups sugar
- 2 eggs
- 1 cup canola oil
- 1 tblspn vanilla extract
- 3 cups flour
- 1 tspn salt
- 1 tspn baking soda
- 1 tspn cinnamon
- 2.5 cups peeled, cored, diced apples (Around 2 apples. I used Macintosh.)
- Brown sugar for topping
- Preheat oven to 350 degrees and line muffin pan with paper liners
- Mix together sugar, eggs, oil, and vanilla
- Mix flour, baking soda, salt, and ground cinnamon
- Add dry ingredients to wet mixture and mix until combined
- The batter will be very thick
- Add the diced apples
- Fill paper liners almost to the top, about 3/4 of the way full
- Sprinkle with brown sugar
- Bake at 350 degrees for 20-24 minutes