I love apple pie. Nothing is more comforting to me than the scent of fresh baked apple pie filling the house. My Chocolate Apple Pie is a great example of that. Unfortunately I don’t always have time, or energy, to make one from scratch. I think that a lot of people—and especially most moms— tend to keep a jar of apple sauce in their pantry. I know I do. If you got one lying around doing absolutely nothing useful, you’re good to go.

These muffins are simple, fast, easy and they really satisfy a mild apple pie craving. What’s important to me; they’re not overly sweet, and the crunchy topping provides a great contrast with the light and fluffy cake underneath.

 

Ingredients:

Crumble:

1/2 cup all-purpose flour (scant)
1/2 cup brown sugar
2 oz butter
1/2 tsp cinnamon
1/8 tsp nutmeg

Muffins:

2 oz butter
1 large egg
3/4 cup brown sugar
9.5 oz apple sauce
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1 cup + 2 tbsp flour

 

Directions:

* This recipes makes for 12 muffins.

Line a standard muffin tin with 12 paper liners. I’m in the mood for color! Or better said; I didn’t have any adult colors around anymore. Not even plain white! Don’t worry… you’ll live, I did!

Tip: if you don’t own a muffin tin, simply use two paper liners for each muffin, and place them on a baking sheet.

 

First we’ll make the crumble layer. I’m using my food processor for this but you can also make the crumbles by hand. Combine 2 oz butter with 1/2 a cup all-purpose flour (scant), 1/2 cup brown sugar, 1/2 tsp ground cinnamon and 1/8 tsp ground nutmeg. Yes, you really have to add the nutmeg, it’ll add a bit of zing! Give it a few blitzes until you end up with crumbles.

 

I’ve used a really cheap (€0,50) and basic apple sauce I found in my pantry. About 9.5oz. You can also use home made apple sauce, of course, if you want to get all fancy on me.

 

Add 1/2 tsp baking soda to the apple sauce and stir until it’s completely dissolved. Gotta love them action shots.

 

Get yourself a clean bowl and sieve 1 cup + 2 tbsp all-purpose flour.

 

Add 1/2 tsp ground cinnamon and, don’t scream, here’s the nutmeg again! By the time I’m through with you, you’ll be a nutmeg fiend just like me! Add 1/4 tsp nutmeg and stir to combine.

 

You’ll be doing lots of dish washing because we need yet another bowl. Use a hand-mixer or kitchenaid, and whisk 3/4 cup of brown sugar with the butter (or margarine) for a minute or so. Add 1 large egg and whisk until it’s a smooth an fluffy concoction.

 

The butter bowl will be your basic workflow. Now using a metal spoon, alternate flour and applesauce until you end up with a fluffy batter.

 

Fill the paper liners (for 1/2 to max 2/3) with batter.

 

Divide the crumbles and gently push them down with your hand. Clean hands, though!

 

Boy, am I glad to have a muffin tin again. Told the kid I’d put him on Ebay if he dares to touch this one, too. He was, like, totally unimpressed.

Bake the muffins for 20 minutes at 350F (175C), until golden brown and fluffy. They’re best eaten on the same day they’re baked, they tend to get a little dry when stored.

 

But well, that’s a non-issue here at Kayotic headquarters. Because I’d be lying if I’d say we have a problem polishing off all of them on the same day they’re baked.

 

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