Apples have arrived to market and we’ve got the perfect recipe for your family to enjoy using your local apples. This recipe comes from blogger 417Localista and includes a variety of FMO vendors!
Cinnamon Apple Muffins from the Market
2 cups all-purpose flour (plus 2 teaspoons for coating apples)
1½ teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cinnamon (plus ½ teaspoon for coating apples)
2 cups diced local apples
½ cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
2 large farm eggs
2 teaspoons pure vanilla extract
½ cup Edgewood Creamery milk
For the Topping:
½ cup butter, melted
¼ cup granulated sugar
¼ cup ground cinnamon
Preheat oven to 375º F. Spray muffin tins with bakers spray or coat well with shortening or butter and flour, making sure to discard any excess flour from the tins after coating.
Prepare topping for muffins while the muffins are baking by melting the butter and allowing to cool slightly. Pour butter into a separate bowl sized easy for dipping tops of muffins. Mix together granulated sugar and cinnamon in a separate bowl and set aside.
Sift together flour, baking powder, salt, and cinnamon in a medium bowl. Set aside. Toss together diced apples and 2 teaspoons of flour to coat apples in a separate bowl. Set aside.
Cream together butter and sugar until lightened in color, about 3 minutes. Add an egg, one at a time, taking care to fully incorporate before adding the other. Mix in vanilla.
Gently fold in flour mixture, alternating with milk. Stir until just combined. Fold in diced apples and scoop mixture into prepared muffin tins, filling about ⅔ to ¾ full. Bake until a toothpick or skewer inserted in the middle comes out clean, about 30 minutes.
Once muffins have baked, remove from the oven and allow to cool slightly in the muffin tin. Then, remove each muffin and dip first into the melted butter and then into the cinnamon sugar mixture. Place onto a plate to finish cooling.