Fall is apple picking season. I have lots of fond memories of picking apples at the orchard with my dad when I was young. Crisp autumn weather and bright red and green apples. We could hardly wait to pick an apple, polish it on our shirt, and take a big juicy bite.
I ran across the original recipe at Chasing Some Blue Sky and adapted it using Watkins products.
These muffins are moist with lots of cinnamon apple flavor. The glaze adds the perfect topping.
Glazed Apple Muffins
2 large granny smith apples, peeled and diced small
3 tablespoons butter
1/3 cup granulated sugar
2 teaspoons Watkins Cinnamon
2 tablespoons water
1/3 cup flour
2 large eggs
1/4 cup applesauce
1/4 cup canola oil
1 cup granulated sugar
1/3 cup brown sugar
1 teaspoon Watkins Vanilla Extract
2 1/3 cups all-purpose flour
1 1/2 teaspoons Watkins Baking Powder
1/2 teaspoon baking soda
3 teaspoons Watkins Cinnamon
1/2 tsp salt
1 cup buttermilk
2 tablespoons butter, melted
1 cup confectioners sugar
1 teaspoon Watkins Vanilla
1 tablespoon hot water
First, preheat oven to 400 degrees F. Line 20 muffin cups with paper muffin liners. (Original directions said recipe made 14 muffins. I made 20 regular-sized muffins following this recipe.
Mix all apple ingredients except flour in a skillet and cook over medium heat until apples are tender, approximately 10 minutes. Stir in flour to coat apples. (This keeps apples from sinking to bottom of muffins).
Whisk together flour, baking powder, baking soda, cinnamon and salt and set aside.
In a separate large bowl beat together applesauce, oil, granulated sugar, and brown sugar until smooth. Beat in eggs, one at a time. Then, add vanilla and mix thoroughly.
Stir the dry ingredients (flour mixture) into the applesauce mixture alternately with the buttermilk, beginning and ending with the dry ingredients and making sure everything is thoroughly combined. Stir in apples until just combined; don’t over mix.
Spoon batter into paper liners in muffin tins, nearly filling the liners. Bake until muffin tops are golden brown and springy to the touch, 15 to 17 minutes. (Baking time will vary depending on how full you fill muffin liners. I checked for doneness with a toothpick.)
Cool muffins in pan for a few minutes; then transfer to wire rack and cool 10 minutes before glazing.
Make the glaze by mixing the melted butter, confectioners sugar, vanilla and water in a small bowl. Whisk until smooth. When muffins have cooled, dip the tops of the muffins into the glaze and allow to cool to room temperature. Dip tops again if you have extra glaze.