Well, you all know how I feel about muffins. And how much stronger those feelings are when there’s a streusel topping involved. Mom hit the nail on the head here. I definitely ate a lot of these growing up, and just look how I turned out! ;)
Thanks for another great post, Mom!
It seems more and more these days that people tell me that Anna and I look alike. While definitely flattering, I must say I just don’t see it. She is a blond-haired, blue-eyed beauty (HA, don’t tell my mom I dye my hair! –Anna) while I…well, just let me interrupt myself and tell you a story.
A few years back, two girls from my grade 3 class came in after recess and one was in serious state of distress. We shall call her Sue.
Me: “What’s the matter!? What happened?!”
Sue: Pointing an accusing finger, “She…sob…she…she said my hair and eyes are the colour of poop!”
She broke down, inconsolable. I stayed calm, turned to the accused with my classic teacher glare and asked quietly, “And what colour would you say my hair and eyes are?”
Silence. Then a reversal of the situation with Sue noticeably brightening and the accused taking over the more dramatic role.
There is one feature of Anna which is definitely like mine, and that is her mouth. I don’t mean the way she talks or what she says, although there is similarity there too, but the actual shape of her mouth and lips. And there is similarity in what we like to put in our mouths (Ok, ok, we’re talking food people, let’s keep it clean here – Anna).
Anyone who has been a faithful follower of Anna’s blog knows she loves muffins. I will take full credit for that, having made hundreds…dare I say thousands…of muffins over the years for breakfasts and school lunches. So my theory is that people at one time or another have seen Anna and I both eating muffins with our similar mouths and thought, “Man, they look alike!”
Now I have many favourite muffins but the recipe I share with you today wins the prize for my most requested muffin recipe ever. It is so popular that I now always double the batch when I make them. If you decide to double it too, then I advise keeping the topping part as is. It makes plenty to top 24 muffins, unless you like a really solid layer of stresuel.
- 2¼ cups flour
- 1½ cups packed brown sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 egg
- 1 cup buttermilk
- ½ cup butter or margarine, melted
- 1 tsp vanilla
- 2 cups diced, peeled apple (about 2 apples)
- ½ cup packed brown sugar
- ⅓ cup flour
- 1 tsp cinnamon
- 2 tbsp butter or margarine, melted
- Preheat oven to 375 degrees and line a 12-cup muffin tin with paper liners or spray liberally with non-stick spray.
- FOR MUFFINS: In large bowl, combine flour, sugar, baking soda and salt.
- In smaller bowl, whisk together egg, buttermilk, butter, and vanilla. Pour over dry ingredients and sprinkle in apples. Stir just until dry ingredients are moistened (overmixing makes muffins tough).
- Spoon into 12 greased or paper-lined muffin cups.
- Combine topping ingredients and sprinkle generously on muffins. Bake at 375 degrees for 20-25 minutes or until tops are firm to the touch.
Source: Adapted from Canadian Living Best Muffins and More.