While fall may be a littler colder there are still fun things to do outdoors. Pumpkin patches, corn mazes, jumping in the leaves, bonfires, and my favorite fall activity apple picking. This week I visited an apple orchard. While I was there I took a hay rack ride, tried a bratwurst cooked in hot apple cider (it was good), and even picked a few apples of my own. The fun thing about visiting a farm is getting to see where your food comes from. I always end up bringing home more apples than I can eat, so this week I turned some of them into Apple Crumble Muffins. This is a fun and easy recipe to make and the muffins are great to share. They will also freeze well if you make too many like I did.
1. Wash your hands.
2. For this recipe you will need measuring cups and spoons, a medium bowl, a hand or stand mixer with a mixing bowl, a small ice cream scooper, a knife, a cutting board, a muffin tin and paper muffin cups, and a blender.
If you are not allowed to use a knife, the oven, blender, or mixer by yourself you can ask an adult to help.
ChefElla’s Apple Crumble Muffins (About 18 muffins or 36-40 mini-muffins)
2 Cups Whole Wheat Flour
1 tsp Baking Soda
½ tsp Salt, Kosher or Sea
1 tsp Apple Pie Spice
½ Cup Sugar
½ Cup Light Brown Sugar, Packed
1 Cup Apple Sauce (You can make your own if you have a favorite recipe.)
2 ea. Eggs, Large
1 tsp Vanilla
1 ½ Cup Apples, Chopped into Small Pieces, Peels on, (About 1 large or 2 small)
-Haralson, Fuji, Pink Lady, or Honeycrisp apples will all work well in this recipe.
Crumb Topping Ingredients
½ Cup Brown Sugar
¼ Cup Rolled Oats
½ Cup Rolled Oats, Ground
-Put your ½ cup of oats in a dry blender and mix until they become like flour.
1 tsp Apple Pie Spice
¼ Cup Butter, Melted(Put butter in a microwave safe cup and heat for 30 seconds)
3. Pre-heat oven to 350F.
4. In a medium bowl mix together all of your dry ingredients using a fork.
5. In your mixing bowl add all of your wet ingredients except the apple pieces. Blend well using beaters, or a whisk attachment. Mix for 1-2 minutes on a low speed.
6. Add your dry ingredients and mix on a low speed to incorporate all of the ingredients together, about 1 minute. When the mixture looks wet and you do not see any flour add your apple pieces. Mix for another 30 seconds or so. Do not over mix or mix on a high speed.
7. In your medium bowl add all of the crumb topping ingredients except the butter and mix well with a fork. Melt your butter and add it to the crumb topping ingredients. Mix well until the crumb topping looks like wet crumbs.
8. Put paper liners into your muffin tin. Using your small scooper add the same amount of muffin batter into each cup. Fill the paper cups about ¾ full. Top each muffin with the crumbles.
9. Put the muffins in the oven and bake for 18-20 minutes. Check to see if the muffins are done by sticking a toothpick or small knife into the middle of a muffin. If the toothpick comes out clean (no wet batter sticking to it). They are done.
10. Let the muffins cool for 5-10 minutes and then remove them from the pan.
These are fall muffins. They are soft and hearty not light and fluffy. If you like nuts in your muffins you can add them, and if you do not like crumbles on your muffins you can top yours with chopped nuts, cinnamon sugar, or just leave them plain. This is also a great recipe to make into mini-muffins to share at soccer, football, or pack in your lunch.
ChefElla’s helpers can help by:
Adding ingredients to the bowls
Scooping the dough
Older helpers can help by mixing the ingredient in the mixer or cutting the apples