Umm anyone noticing a trend here? Like Apple week perhaps? Apple Chicken Pizza…..Caramel Apple Cheesecake Bars..and now Apple Cinnamon Muffins.. I swear this wasn’t intentional! Last weekend we were going to go apple picking, but in my mind, it has to be cold enough for boots and sweaters to go apple picking, drink hot apple cider and ride hay rides..(it wasn’t that cool) so we decided to put it off a couple more weeks..but we happened to be at the Farmers Market Sunday morning and they had big delicious looking bags of apples and cider, and I just couldn’t resist…not sure if we really need to actually go picking now! Anyhoo..I just had to make apple desserts, because really, what a waste it would have been for them to go bad! 😉 Basically we’re drowning in sweets..but thats okay because I had my halfway through pregnancy-glucose test, and I passed perfectly…all the sweets for me!! 😀
These muffins are wonderful! There’s no butter in them and just a wee bit of oil..but that doesn’t make them any less moist or scrumptious! They’re perfectly sweet and they rose perfectly..like bakery muffins! I adapted the recipe from the lovely sally from sallys baking addiction. She gives some GREAT tips for those sky high bakery muffins that we all want to achieve..I highlight it in the instructions of the recipe, but go check out her tips..they worked great! Starting the oven temp at 425 degrees and then dropping it made such a difference. I was weary at first, I thought I might burn the top of my muffins, or they might overflow, (you also fill the batter right to the top of the tin!) but they didn’t because its so thick, and they came out perfect!
These muffins are a delicious Fall treat…warm them up on these crisp mornings with your hot coffee and oh meh gosh..heaven! (Crisp Fall mornings combined with hot pumpkin lattes are probably in my top three favorites things about Fall!) I promise, you will not be sorry! I love these little apple cinnamon muffins! I bet you will too! 🙂