Apple Pie Muffins

            
                 It’s almost Thanksgiving!!! And to match it, I decided to make something daring……….Apple Pie Muffins. They were originally supposed to be cupcakes, but later on, they turned into muffins. This recipe was inspired by Hoosier Homemade , though I did change a few things. For this recipe, I had to use apples. Well, I got two GIANT apples! I promise you, those apples outgrew all the other apples! I mean one apple made 2 cups, so I only used one apple. I think one of the benefits of this recipe is the Applesauce. While the muffins were baking, I could not resist eating the Applesauce. I still have about half the jar left, so I plan on finishing it maybe today! Well, I have to stop blabbering and write down this recipe:

Yield- 11 standard-sized muffins

Muffins-
3 tablespoons of butter,softened
2 cups of peeled and diced apples.
1/2 cup of white sugar
1/8 cup of light brown sugar
1/8 cup of dark brown sugar
1 large egg
1 cup  of all-purpose flour
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
3/4 cup of applesauce
1 teaspoon of cinnamon
1/2 teaspoon of Apple Pie Spice
1/8 teaspoon of salt
1 teaspoon of vanilla extract

Crumble Topping-
1/3 cup of light brown sugar
1/2 cup of all-purpose flour
1/4 cup of chopped walnuts
2 1/2 tablespoons of butter, softened
1/2 teaspoon of cinnamon
1 1/2 teaspoons of vanilla extract

Buttercream Frosting-
3 cups of powdered sugar
2-3 teaspoons of vanilla extract
3 tablespoons of butter, softened
4-5 tablespoons of heavy whipping cream

1. Pre- heat the oven to 350 degrees.

2. In a large bowl, mix together the butter and sugars.

3. Then, add in the egg, and dry ingredients.

4. Finally, mix in the vanilla and the diced apples, untill the batter looks like the picture above.

5. Crumble Topping- In a medium bowl, mix together the dry ingredients. Then, add in the butter and vanilla and using a fork, mix it untill the crumble is well combined.
 6. Butter and flour a muffin tin. I used abou 3-4 tablespoons of butter to do this.

7. Pour 1/4 cup of batter into each muffin tin.

8. Sprinkle the crumble on top of each muffin tin. Bake the muffins for 15-17 minutes in the oven.

8. Sprinkle the crumble on top of each muffin tin. Bake the muffins for 15-17 minutes in the oven.

9. Once the muffins have finished baking, place the tin on a cooling rack and cool for 20 minutes.

10. After they have cooled, take them out of the tin and let them cool for an additional 15-20 minutes.

11. Buttercream frosting- In a medium bowl, mix together all the ingredients untill the frosting is at a thick, and creamy consistency. Then, pipe/spread the frosting onto each muffin.

12. Place the muffins in the refrigerator for 5 minutes so the frosting will harden a little bit. Finally, ENJOY!!!!! ❤

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