After being away from the house most of the week, my routine interrupted, my refrigerator having special needs, it’s not easy getting back into the baking routine. I picked up a chest cold along the way and feel like, at any moment, one of my lungs may come up with these coughing fits. But it’s time to get back to normal. Get back on the horse and go for a ride, once again.
I did not plan on making many alterations to this week’s recipe. I wanted to ease back into the kitchen, somewhat mindlessly, but at least quite gently. But when I realized my can of apple pie filling was larger than called for (and I really didn’t want to deal with leftovers), I knew I had to make some adjustments. If I had been in a better mindset, I probably would have made my own apples for the batter, instead of buying canned apple pie filling. It’s easy enough to do, I just wasn’t ready for it yet. Sometimes, convenience wins.
Or, in other words, it’s easy enough that even the less-experienced home bakers out there can whip this together pretty effortlessly. Yay for easy!
Let’s see what An at Baker Street had up her sleeve, as well as the other #MuffinMonday participants!
Apple Buttermilk Muffins with Coconut Crumble
Ingredients
Muffins
- 2 1/2 cups self-rising flour
- 1/2 cup light brown sugar lightly packed
- 595 g can Musselman's Apple Pie Filling
- 1 large egg
- 1/2 cup buttermilk
- 1/3 cup 5 1/3 Tbsp unsalted butter, melted
Crumble Topping
- 1/4 cup all purpose flour
- 1/2 tsp ground cinnamon
- 1 1/2 tsp light brown sugar lightly packed
- 1/2 cup flaked sweetened coconut
- 2 Tbsp unsalted butter cut up
Instructions
Muffins
- Preheat oven to 400 degrees Fahrenheit.
- Line a 12-cup muffin pan with paper liners, or grease thoroughly. Set aside.
- In a large bowl, combine flour and brown sugar.
- Stir in apples gently, being careful not to overmix.
- In a large measuring cup or small bowl, combine egg, buttermilk and melted coconut oil.
- Pour wet ingredients into dry, stirring until just combined.
Crumble Topping
- In a medium bowl, combine the flour, ground cinnamon, brown sugar, and coconut.
- Cut in the butter with a pastry blender until crumbly.
Assembly
- Portion out batter evenly with a medium cookie scoop among the 12 muffin cups.
- Sprinkle Crumble Topping over the tops.
- Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let sit in pan for 5 minutes, then remove to a wire rack to cool completely.
Notes
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.
Glad to know the power is back and so are you! 🙂 These muffins are moist and make for a scrumptious breakfast! Happy that you liked them too!
They were an excellent selection and a great way to ease back into #MuffinMonday. Thanks!
Hope your cold gets better soon! These were delicious, weren’t they:) Happy Muffin Monay!
LOVE these. In fact, I’m going to grab one right now!
Your muffins look great and I know they taste great as I used the same recipe! 🙂 Hope your cold goes away soon. Happy Muffin Monday!
Thanks! It was a rough week last week. Hopefully, this cold is on the way out!
LOvely muffins! Perfect for breakfast.
Cheers,
Rosa
I’m glad your muffins turned out well. They look great. I personally would eat the left over apple filling but that’s just me 😉
Sorry to hear of all your trials as of late, Carrie! My reasons aren’t quite as justified, but I’m glad I’m not the only one who used the canned apples. Haha. I just had a *really* crazy weekend and couldn’t resist the allure of convenience!
Either way, glad you’re back on the baking horse. Your muffins look beautiful and I hope they brought a feeling of normalcy back for you 🙂 Comfort food! Feel better soon!
You’ll never hear me give anyone a hard time for taking the easy path. Life is hectic!
hope you’re feeling better! I stuck with the pie filling and used the left overs over ice cream 🙂 tasted great but would be curious to try fresh apple next go around!
Over ice cream? Yum! Why didn’t I think of that? I could have just eaten it from the can, but I figured it was better off in the muffins. 😉
Gorgeous muffins as usual, Carrie 🙂 hope you feel better soon. Panda hugs <3
Thanks! The cold is improving, very slowly, but very definitely, too.
I got 21 muffins out of this recipe. 😀 I thought it was just me, though I didn’t think a measly 2/3 cup of cinnamon chips should have made THAT much difference!
Glad you’re back up and running!
I certainly didn’t mind the extras. We still have a couple more breakfasts’ worth left. 🙂
Nothing wrong with taking short cuts – especially when you’re not feeling good. LOVE your photo by the way…the green really pops beautifully 🙂
We don’t always need to tweak a recipe, keeping original is perfect to me:-) Your muffins look wonderful! Hugs, Terra
True. I’m so used to having to put my own touch on anything before I post it, that it’s hard not to. Don’t want to step on any toes, you know? 🙂
These look so yummy! I think you will enjoy my spin on the apple muffin, with a kick of spice and granola topping! Check it out here: http://bit.ly/rWYbP4
Thanks!