Once upon a time, Melissa and I went on our annual girl’s weekend. Our annual girl’s weekend that has only happened once because we got poor. And had more kids. Anyways, we went on our annual girl’s weekend to the mountains. And we came close to death.
You see, we had this really great idea to go to an apple orchard. Neither of us had ever been to an orchard before and we like apples well enough. Plus, there were hay rides promised and a general store of sorts. And, of course, apples. Apples with delicious caramel sauce that we had to wait in line for, twice, because I am socially disabled and avoid even the hint of confrontation or inconvenience at all costs. So when people swarmed and skipped and the line became nonexistent, I bounced.
So, apple orchard. It was fun. But getting there almost proved to be fatal. We had this GPS. And a lovely British woman gave us directions. Directions that involved driving on the edge of a mountain. On a road that could barely fit one car and that looked like it belonged in that scary West Virginia movie, Wrong Turn. Out one window, all you saw were trees, and out the other, all you saw was a LONG way down if we didn’t drive perfectly straight. Which proves hard to do when the road your on is perfectly windey. So while Melissa was paralyzed with fear, I drove ever so carefully up the side of a mountain, praying that no one would be coming down. Because in that moment, one of us would have to drive over the edge. And I was, like, 6 months pregnant, so it wasn’t going to be me.
Once we made it up the mountain and found the orchard and kissed solid ground, we found ourselves on a hay ride. On a hay ride, going back down the mountain, on much the same road we drove up on. Except this time, we were at the mercy of a man on a tractor. No good. Scary, scary times.
Alas, we made it off that mountain alive and we are here to bring you recipes. Recipes with apples that bring us back to the terror of narrow, winding mountain roads. The moral of this story: The GPS is not always good, so buy your apples from the store.
Apple Crumb Muffins
For the muffin:
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp ground cinnamon
pinch of salt
1/2 cup light brown sugar
1 large apple, peeled and chopped
1 cup milk
6 tbsp butter, melted and cooled
For the crumb topping:
1/2 cup all purpose flour
1/4 tsp ground cinnamon
2 1/2 tbsp butter, cut into small pieces
2 tbsp light brown sugar
- For the crumb topping: In a medium bowl, whisk together the flour and cinnamon. Add the butter and cut it in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and set aside.
- For the muffin: Preheat oven to 400˚. Line a muffin tin with 12 paper liners or grease and set aside.
- In a large bowl, whisk the flour, baking powder, cinnamon, and salt until combined. Stir in the sugar.
- Add the chopped apple to the flour mixture and stir together.
- In a medium bowl, lightly beat the eggs, then add in the milk and butter.
- Make a well in the center of the dry ingredients and pour in the egg mixture. Stir gently until just combined, being careful not to overmix.
- Spoon the batter into the muffin tin and top with the crumb topping. Bake for 20 minutes, or until the muffins have risen and are golden brown. Let cool in the pan for 5 minutes, then serve warm or transfer to a wire rack to cool completely.
Source: 1001 Cupcakes, Cookies & Other Tempting Treats