For those of you in the Southeast, you’re probably familiar with the lack of snow that we get around here. The last time we had significant snow here was three years ago, and it’s something we don’t even get on a yearly basis. So, naturally, when we know it’s coming, the grocery stores get insanely packed with people loading up on milk and bread. Literally, there was no milk or bread left almost anywhere, it was nuts. Luckily, we already had milk and all the ingredients I needed for these muffins, so I made them the day before the snow hit just in case we had lost power and I wouldn’t be able to cook anything.
I’m very grateful that we didn’t lose power, but we sure did eat the heck out of these muffins anyway. They were especially delicious right out of the oven, but they’re still good for a few days after…just pop them in the microwave for a few seconds to heat them back up if you like them warm. Along with these though, we made s’mores by roasting marshmallows in the fireplace, then packing them together with our graham crackers and chocolate. And let me tell you, roasting marshmallows over an open fire is a lot easier, especially when all you have to roast them with is short little wooden skewers. We’ll definitely be getting some better equipment for roasting marshmallows, because I almost forgot how delicious those things are. 😉
For the Muffins:
3 cups all purpose flour
3/4 cup white sugar
3/4 cup light brown sugar
3 teaspoons baking powder
2 teaspoons cinnamon
1 cup milk
1 teaspoon vanilla
11 tablespoons butter, melted
2 eggs, beaten
2 cups finely chopped tart apples (I used Granny Smith)
Preheat oven to 375 degrees. Whisk together dry ingredients in a mixing bowl, then add wet ingredients and stir together until mixture is moistened. Stir in apples. Spray two muffin pans with cooking spray, distribute batter evenly between pans. Bake for 19-23 minutes, or until tops are a light golden brown. Cool slightly and add topping.
For the Topping:
1 stick butter, melted
1 cup white sugar
2 tablespoons cinnamon
Mix sugar and cinnamon together. After muffins come out of oven, dip each one in melted butter, then in cinnamon sugar mixture.
