I typically enjoy a savoury breakfast. I’m a bit of a creature of habit in that my go-to breakfast is usually one English muffin, one egg, and a small squirt of ketchup (no judgement please). Sometimes if I am feeling *fancy* I’ll add some turkey bacon or make a ground chicken patty to make a homemade McMuffin.
Every once and a while though I wake up craving something a bit sweeter. I used to go grab a cinnamon raisin bagel or opt for a croissant, but I wanted something I didn’t have to leave my condo for (especially on a cold winter day). That’s where these muffins come in! I always leave a bunch of them individually wrapped and frozen in the freezer, and pop in the oven for a few minutes in the morning. Between the smell of the cinnamon, the warmth of the muffin, and the soft feeling of the baked apples, these are a perfect breakfast treat and will help make your day whenever you have them!
2 Cups All-Purpose Flour
1 Tsp Cinnamon
1 Tsp Nutmeg
1/2 Tsp Cloves
1/2 Tsp Ground Ginger
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs (room temperature)
11/2 tsp vanilla extract
2 large golden delicious apples (cored, chopped)
1/2 cup dark brown sugar
1 Tbsp all-purpose flour
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
2 tbsp cold butter cut into small pieces
Preheat oven to 375F and line a muffin tin with paper liners.
(from the muffin ingredients) In a medium bowl, combine the flour, spices, baking powder and soda, and salt. Whisk together.
In the stand mixer on medium, beat the butter, sugar, eggs and vanilla until smooth. Remove the bowl from the stand mixer and stir in the apples. Add the flour mixture and mix until moistened. Be careful not to overmix.
Fill the cupcake tins about 3/4 of the way with the batter. There should be enough batter for 12 muffins.
(for the topping) Whisk together sugar and spices in a small bowl and add the butter. Using your fingers or a fork, mix the butter and the sugar/spice mixture until it resembles crumbs. Sprinkle the topping onto each muffin.
Bake for 18-22 minutes until a wooden skewer inserted in the middle comes out clean.
Cool in the pan for 5-7 minutes and remove and let totally cool on a wire rack. These will last in an airtight container at room temperature for 3-4 days, or freeze well for up to 3 months (just thaw and reheat before eating again).
If you made these, please send me a picture of them or upload them to Instagram and tag me at @JackDHarding. Feel free to send me any questions or comments as well!