It’s Friday, it’s Thanksgiving weekend for us Canadian folk, and the weather is absolutely gorgeous. It’s true that I prefer the cooler weather (remember how many times I whined about the gross humidity and heat this past summer?), but for this weekend, I’ll make an exception because it truly is beautiful out and I can’t even begin to express how excited I am about the next few days. I’m visiting some amazing farmers’ markets, enjoying some sunshine, taking photos, and enjoying everything I’m thankful for. And one of those things is food. Baked goods, more specifically. And baked goods with apples in them.
For all of you who have the same fruit allergies as I do, there is hope! I am going to town with the apples this fall and considering how allergic I am to the raw variety, even I’m surprised by how many different ways I’ve used and eaten them this season. I know I’ve been going honky tonky with the apples for the Fall Harvest Series, but I promise that I have some awesome pumpkin goodies in the mix coming soon! In the meantime though, I have another fabulous fall recipe to share with you all: apple almond muffins! I thought the apple lemon poppyseed muffins I posted earlier in the series was a great fall recipe, but this…oh, this. Do you like apple pie? Fresh, hot, apple pie? You do? Then these are perfect for you because these apple almond muffins with cinnamon sugar topping are like apple pie in a sweet, sugary, moist tea muffin. And yes, they do deserve the bold and italics because they are that delicious.
This is actually the first time I used a recipe I found online. Call me traditional, but I hug my cookbooks and love my paperbacks and hardcovers to pieces. Even though I know there’s a wealth of amazing recipes online and in blogs (hello, some of my most awesome friends have cooking blogs with recipes!), I’ve been somewhat resistent to using the internet as a crutch when it comes to this because of this.
This changed though when I made a boo-boo buying ingredients. Long story short, I bought one too many bags of ground almonds, thinking I had used up my supply from before only to have my mum unearth 3 bags of the stuff from my baking ingredient bags. Oops. Needless to say, I need to use up some of those ground almonds, and fast. Enter the interwebs. Thanks to a recipe I found for apple almond muffins on Eleanor Snare’s blog, The Magic Square Foundation, I was able to use up some of stash and I came away with some of the most delicious muffins I’ve ever had in my life. I made adjustments to the recipe though (converting some of the measurements, for example), so this recipe is the one I ended up with after the adjustments. If you want to see the original, the link is at the bottom of the post. Looking for a knock-out fall or Thanksgiving dessert or snack? Here it is:
Recipe for Apple Almond Muffins With Cinnamon Sugar Topping (yields 24 tea muffins if apples are cut into small chunks, 18 if apples are grated)
Ingredients for muffins
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 2 sticks of butter (1 cup), at room temperature
- 2 eggs, room temperature
- 4 small apples (*Deb’s note: I used Gala apples)
- 3/4 cup of all-purpose flour
- 1/2 ground almonds
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1/2 cup milk (*Deb’s note: honestly, I just eyeballed it when I poured milk into the batter. I’d say anywhere from 1/4 cup to 1/2 cup should be good)
Ingredients for cinnamon sugar topping
- 1/4 cup sliced almonds (*Deb’s note: it’s completely up to you how much sliced almonds you want on the muffins, so if you love them, add more and if not, add less or omit them entirely).
- 3 tablespoons of brown sugar
- 1 teaspoon cinnamon
- Preheat oven to 350°F. Line 2 12-cup cupcake or muffin pans with paper liners (or any amount of pans that will equal to 24 spaces for 24 muffins).
- Cut the butter into small pieces and beat together with both the brown sugar and the white sugar in a large mixing bowl until creamy. Add the eggs, one at a time, mixing thoroughly after each addition.
- Cut the apples into small chunks (or grate them if you wish) and add the chopped apples to the wet mixture. Don’t beat the apples in, just mix them in with a mixing spoon.
- In a separate mixing bowl, add the flour, ground almonds, cinnamon, and baking powder. Mix gently with a spoon until everything is evenly distributed. Fold this into the wet apple mixture by hand. Slowly mix in the milk.
- Spoon batter into muffin cups, filling each cup until it is full. Sprinkle sliced almonds on top.
- To make the cinnamon sugar topping, mix the brown sugar with the cinnamon until combined and sprinkle over top the almonds and muffin mixture. Bake for 15-20 minutes or until tops are golden and a toothpick inserted into the center of the muffin comes out clean.