Fall officially begins tomorrow and as much as I want to hang on to summer, it’s best to embrace the new season. And it’s a good season at that so I thought I’d dive in with these muffins. The apples I used are called Ashmead’s Kernel, such a fancy name! They are very good for baking, they have good flavor and hold up well rather than turning into apple sauce. I cooked the apples prior which I recommend, with a 20 minute baking time I don’t think the apples would have cooked quite enough, and it adds more buttery-bourbon flavor as well. These muffins are really good, they might be the best I’ve made. I took a basic muffin recipe and fiddled with it. I topped it with a streusel as well because it makes for a better muffin. Recipes below. Enjoy!
Apple Muffins with Bourbon Glaze
- 2 cups All-Purpose Flour
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 cup milk
- 1/4 cup melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups apple (see recipe below)
Make the apples first since they will need to cool a bit. Preheat oven to 425°F. Lightly grease 12-cup muffin pan. In large mixing bowl blend all the dry ingredients together. In a separate bowl mix the milk, butter, eggs, and vanilla until combined. Pour the wet ingredients into the dry ingredients and whisk together. With a spatula or wood spoon fold in the apples.
Fill the cups of the muffin pan two-thirds to three-quarters full. Top with Streusel (recipe below) and an apple slice.
Bake the muffins for 15 to 20 minutes, or until a toothpick inserted into the middle of one of the center muffins comes out clean. Remove from oven and allow to cool a bit. Then top with Bourbon glaze (recipe below)
- 2 cups diced apples (about 3 apples)
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1 shot of bourbon (about 3 tablespoons)
Melt butter in a skillet, then add the sugar, cinnamon, bourbon and stir to combine, add the apples and cook 10 minutes or until just soft and liquid has thickened. If your apples were juicy and you have too much liquid add a bit of flour, you should have very little liquid.
- 1/4 cup (4 tablespoons) butter
- 1/2 cup confectioners' sugar
- 2 tablespoons bourbon
Melt butter on stove, slowly whisk in the sugar then add the bourbon, stir and cook for a minute or two until the alcohol has cooked off.
For the streusel
- 1/4 teaspoon cinnamon
- 1/4 cup flour
- 2 tablespoons packed dark brown sugar
- 2 tablespoons melted butter
Combine the cinnamon, flour, and brown sugar in a small bowl. Add the melted butter and mix until crumbly