Cider Glazed Apple Muffins


That time of year again. Omelets, spiritual enlightenment, muffins.

2 cups flour
1/3 c sugar
1 tsp cinnamon
3 t baking powder
1/2 tsp salt
1 cup finely chopped, peeled, granny smith apple
3/4 cup apple cider (you could substitute juice)
1/3 cup vegetable oil
1 egg


Heat oven to 400 degrees farenheit. Grease 12 regular-size or 24 mini muffin cups.
In medium bowl, whisk together flour, sugar, cinnamon, baking powder and salt. Add apples and stir to coat.
In a small bowl, combine cider, oil and egg. Add to dry ingredients and stir until just moistened. Divide batter evenly among muffin cups.
Bake for 18-22 minutes or until a toothpick inserted in center comes out clean. Remove pan from oven and put on wire cooling rack. Glaze immediately. Let cool 5 minutes in pan. Remove from pan and cool completely.

Glaze
1 cup powdered sugar
1/2 tsp cinnamon
2 T apple cider

Combine until smooth.


11 comments:

oneshotbeyond said...

these look great!

Lisa Marie Trent said...

I'm still hung up on the other conference muffins.

Megan said...

Lisa,
It's true.
As good as these were, nothing will ever top the mini butter puffs. I should have ended my career after I made those. Leave on a high note. :)

NikiTheo said...

These look fantastic! i love anything and everything apple, so these are definitely on my "to make" list! Maybe even tonight since they look so easy!

Heather @ Gerber Days said...

I'm pretty sad I missed out this year. Your muffins are always a treat!

megan said...

i love muffins that have a glaze on them! these look really good, and i'm always looking for new muffin recipes for my husband's lunches

CeaTea said...

At 50 years old, I decided to become good at baking. I think I am a good cook but know I am a bad baker. i love to experiment and add my own twist which normally ends in disaster. But last night I made an incredible sweet potato bread that was low in sugar. My guests raved which always is gratifying. My question is , how much should the sweet potato be mashed? Should it be pureed? I left some small chunks which I really loved along with the walnuts, but that is me. Thoughts?

Carol at http://www.thebelist.com

Megan B said...

Carol,
The best way to become a better baker is to practice and experiment.
I haven't baked with sweet potato, but I have used fresh roasted pumpkin. I bet the sweet potato made your bread moist and tasty. I think with chunks or without, you will get great flavor and moisture. If you like the chunky texture, leave them in!
Happy baking,
Megan

CeaTea said...

Thanks, Megan. I appreciate the encouragement. I love the chunks with the nuts, so I am going that way. It was so moist. I served it warm to my guests who had spent the day making me their favorite soup. I wanted a special homemade bread to serve with their labor of love. It did the trick.

Carol

Alisa said...

This looks really good! Your recipes are wonderful Megan.If you won't mind I'd love to guide foodista readers to your site.Just add your choice of Foodista widget at the end of this blog post and it's good to go.Thanks!

Ali T said...

Not sure why it took me so long to make these...but they are the perfect 10pm Monday night snack! And, my house smells amazing right now.