I like to use this recipe when I have apples that have gone a little wrinkled and are no longer ideal to eat. These muffins are soft, tasty and will not last long with family and company. They are best eaten the day you bake them and they freeze well. I recently substituted rice milk for cows milk and they turned out just as tasty! No one could tell the difference (an option for those who are lactose intolerant).
Apple Coffee Cake Muffins
3 cups Flour
4 tsp. Baking Powder
1 tsp. Salt
1/2 cup Butter or Margarine (softened)
1 cup Granulated (white) Sugar
1/2 cups Milk
1 tsp. Vanilla
2 Apples (cut to the size of peas)
1/2 cup Brown Sugar
2 tbsp. Flour
1 tsp. Cinnamon
Preheat oven to 400°F (200°C). In a large bowl stir in flour, baking powder and salt. Make a well in the centre.
In a second bowl beat together butter, sugar and eggs. Mix in milk and vanilla. Mix in chopped apples. Pour into well and stir to moisten. Spoon the batter into muffin cups so that their approximately 1/3 full. Sprinkle some spice mix over top. Spoon the rest of the batter over top of the spice mix. Top off with a little of the spice mix on top.
Bake at 400°F (200°C) for about 12 minutes.
Yield: 24 muffins