Crab Apple Crumble Muffins
I don’t really get why people don’t like crab apples. Maybe it’s because they aren’t sweet enough, or there’s too many to pick or you have to eat at least five to get the same amount of apple as one big ol’ granny smith. This year my sis-in-law invited the kids and I to come pick some apples from their new-to-them backyard apple tree. I couldn’t get over the colour of these babies! As if that wasn’t enough, the taste was a delicious combination of tart and sweet…perfect for all kinds of baking, in my opinion. So here we are. I’m hardcore into fall baking, and baking all things apple! I love that you can keep the peel on when you make these…that pop of colour is just way too pretty!
Recipe
Crab Apple Crumble Muffins
Ingredients
2 cups crab apples
2 eggs
2/3 cups + 1/2 cup butter, melted
2 tsp vanilla
1/2 cup unsweetened apple sauce
1/2 cup + 1/2 cup brown sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp + 1/2 tsp cinnamon
1/4 tsp salt
2 1/4 cup + 1/2 cup flour
1 cup oats
Directions
Start by chopping apples. Don’t peel them! Just cut the sides off to core them, and pulse them a few times in the food processor (or use a manual food processor like this one by Pampered Chef) and set aside.
In a small bowl, combine vanilla, eggs, 2/3 cup melted butter and 1/2 cup brown sugar and applesauce.
In a larger bowl, mix together baking powder, baking soda, 1/2 tsp cinnamon, salt and 2 1/4 cup flour.
Add wet to dry ingredients and mix until just combined. Fold in crab apples.
Fill a muffin tray with paper or silicone liners. Preheat oven to 350 F. Using a cookie scoop or a spoon, fill muffin cups to 2/3 full.
Combine remaining ingredients: 1/2 cup melted butter, 1/2 cup brown sugar, 1/2 tsp cinnamon, 1/2 cup flour and 1 cup oats. Drop a few spoonfuls on top of each filled muffin cup.
Bake for about 30 minutes or until golden on the top.
Recipe originally based on A Hundred Years Ago
