Firstly, thank you to everyone who wished Sophie a happy birthday! We had a fun, low-key celebration at our house (pictures later this week). It was lovely!
Secondly, I have a brinner (aka breakfast for dinner) problem. I get in grooves with my cooking–I try something delicious and that’s all I want in life for the next few weeks. (You may recall these, these, and these from the peanut butter and chocolate phase). Well friends. I’m in a brinner phase. (Side note: I’m also in a separate avocado/green chile/lime phase.)
Whether or not you’re a brinner fan, these muffins are worth a try.
Definitely more decadent than your typical breakfast, these were a special occasion food for us. If you want to take them down a notch, you can certainly leave off the glaze. We just loved the idea of them tasting a bit more like apple fritters (our favorite doughnuts). Yum!
I don’t have much in the way of tips or tricks for these, as they seemed pretty straightforward. The only thing I can think of is that for whatever reason, I find when I’m making a glaze with powdered sugar, the amount of powdered sugar I need tends to vary. You want a pourable, but somewhat thick glaze. Add powdered sugar slowly, till you reach the consistency you hope for. You may need a touch more or a tad less than the amount I have written.
Prepare the apples. Melt butter in a large saute pan. Add apples, brown sugar, cinnamon, and water. Cook 7-10 minutes over medium heat until apples are tender. The sauce should be rather thick and caramel-y. Stir in the flour and set aside. (this prevents the apples from sinking to the bottom of the muffins)
In a large bowl, stir together the oil, applesauce, sugar, eggs, and vanilla. In a small bowl, combine flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
Alternately, add 1/3 of the flour mixture, then 1/2 of the buttermilk to the eggs/sugar mixture. Repeat, adding 1/3 of the flour, the other 1/2 of the buttermilk, and finish with the last 1/3 of the flour mixture till just combined. Fold in apples.
Line 14-16 muffin cups with paper muffin liners. Scoop filling into the muffin cups, filling all the way to the top. You should be able to fill 14-16 muffin cups. *I only have one muffin pan, so I baked 12 muffins, then baked another 4.
Bake muffins at 400 degrees for 15-17 minutes, or until a toothpick inserted in the center comes out clean. Allow muffins to cool in the muffin pan for 5 minutes, then transfer to a wire cooling rack for another 10 minutes.
While the muffins are cooling, make the glaze. In a medium bowl, melt butter in the microwave. Whisk in powdered sugar, hot water, and vanilla. It should be very fluid, but still almost entirely opaque. When the muffins are cool enough to handle (they should be by now), dip the tops in the glaze. Allow glaze to harden before serving.
If, like me, you only own one 12-cup muffin pan, bake 12 muffins, then bake another 2-4 (depending on how much batter you have left).