Apple Crisp Muffins

It took me a month or so of agonizing and painful withdrawal, but I am finally over the sad and sorry fact that cherries have gone out of season.  I recognize that there are worse things in life to be hooked on (Breaking Bad, anyone?), but I seriously had a four pound per week Hood River Cherry thing going there for a while this summer.  Four pounds a week might be a conservative estimate, actually.  I was pretty bummed by the onset of fall when the cherries disappeared for good until next July.

Thankfully, fall does have some good and redeeming qualities (high school cross country, fresh episodes of 60 Minutes, and Packer football) that have ushered me past the end of cherry season.

Apples are helping too.  I’ve been having fun trying new varieties every week – my current favorites are the Sweet Tangos, but here I used a Honeycrisp.  Make a batch of these awesome muffins if you’re in the mood to embrace autumn.  They’re perfect for breakfast and after school snacking.  They’ll make your house smell amazing.  And who knows?  They might help you get over a summer produce crush, too.

YIELDS:  18 regular sized muffins

Preheat oven to 375.  Place 18 muffin liners in tins and set aside.

2 1/2 c. raw oats
1 1/2 c. buttermilk
Mix these two together and allow to sit for 1 hour.  Then add:

4 eggs, lightly beaten
1 c. brown sugar
1 c. butter, melted and cooled
Mix well.

In a medium mixing bowl stir together:
2 c. flour
1 1/2  t. cinnamon
1 T. baking powder
1/2 t. salt
Add these dry ingredients to the wet ingredients and stir until just blended.  Then carefully fold in

1 large apple, cored and small dice (you can leave the peel on)

Fill paper lined muffin tins to the top.

In a small mixing bowl combine
1/2 c. flour
1/3 c. brown sugar
1/4 c. butter, melted and cooled
Divide this mixture evenly among the filled muffin tins and bake for 25 minutes.  Use toothpick to test muffins; if pick comes out with a few moist crumbs attached, muffins are done.  If not, continue to bake for an additional five minutes and test with toothpick again.  Remove muffins from tins and allow to cool on a rack.  When muffins are completely cool, make the drizzle:

Combine in a small mixing bowl
1/2 c. powered sugar
1/4 t. cinnamon
enough milk to reach drizzling consistency
Stir until powdered sugar is dissolved.  Drizzle mixture over muffins.  Muffins keep for several days or can be frozen for up to 6 months.  Best enjoyed with coffee, apple cider or cold milk.  : )

Featured, Fresh, Frugal, Fabulous, News | October 15th, 2013