Apple Streusel Muffins

Every year we get a modest apple harvest

from our two dwarf trees. 

One tree in particular is my favorite,

  the Macoun apple tree.

The Macoun variety is a cross between
a McIntosh and a Jersey Black. 

The other tree is mostly for pollination

and for the wild things :) 

as it seems to attract worms.
I've forgotten the variety! 

For some reason, the moths avoid

the Macoun and I end up with 

about a bushel or more of delicious,

sweet-tart apples. 

Whitey Bear likes apples

and is waiting for me to offer him one! 

An apron full of deliciousness! 

I think the tree feels much lighter! 

You can see my Tansy in front of 

the tool-shed before harvest. 

The Russian ash trees, just beyond, always put on a 

beautiful show at this time of year.

I planted 3 several years ago. 

Sedum adds color in the foreground. 

I have 3 of these large sedum that bloom reliably every year
despite rainy winters and very dry summers.

The Russian ash trees as seen from the house.

The red begonia are reliable bloomers from May to first frost,
which doesn't happen until November, here in the foothills
of western Washington state.

Let's go inside....

A little humor :)

I love using fresh apples in baking this time of year.

This recipe uses whole wheat flour, buttermilk,
and applesauce.

Apple Muffins with Streusel Topping

Makes 12 large muffins.

Bake @ 375 degrees  for 25 minutes - 30 min.

1 cup all-purpose flour
1 cup whole-wheat flour
1 tsp baking soda
1 tsp cinnamon
1/8 tsp nutmeg
1/2 tsp salt
3/4 cup packed light brown sugar
2-3 large tart apples, peeled and cut into small dice
(about 3 cups - reserving 1 cup for topping)
1/4 cup unsalted butter, softened
2 eggs
1 cup natural applesauce
1 tsp vanilla extract
3/4 cup buttermilk

Streusel Topping (optional)

3/4 cup packed brown sugar
3/4 cup whole wheat flour
3/4 cup oatmeal
1/2 cup cold butter
1 tsp cinnamon
1/4 tsp nutmeg
1 cup reserved chopped apples

For the muffins:
In small bowl, whisk together flours, baking soda,
cinnamon, nutmeg, and salt. Set aside.

Cream butter and brown sugar together in large mixing bowl
until well blended. Add eggs, beating well after each one.
Beat in applesauce and vanilla extract.

Add flour mixture and buttermilk, alternately,
a little at a time,
blending after each addition. Do not over-mix.

Fold in the 2 cups of diced apples.

Spoon into paper-lined muffin pan.

Streusel Topping

Mix brown sugar, flour, oatmeal, cinnamon and nutmeg
in medium mixing bowl.

Add cold butter, cut into pieces, using a pastry
blender or fork to mix until crumbly.

Add reserved cup of diced apples and mix well.

Sprinkle generously over tops of muffin batter in pan.

Bake at 375 degrees for 25- 30 minutes or until
toothpick inserted in center comes out clean.

Cool to room temperature and enjoy!

(If desired, eliminate the streusel topping and
substitute reserved cup of diced apple mixed with 1/4 cup
brown sugar)

So nice to enjoy one of these with a big mug of coffee
first thing in the morning,
or for an afternoon snack.

Very flavorful and moist - no need for butter!

Enjoying the seasonal color.

Small mementos of a morning walk.

That was delicious! Time to finish my coffee
and get back to work!

Wishing you a lovely week,
Dear Friends!

xoxo

"When bobbing for apples, an idealist
endlessly reaches for the best apple,
a pessimist settles for the first one within reach,
while an optimist drains the barrel,
fishes out all the apples and makes pie."

- Vera Nazarian -

xoxo

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