Charity's Apple-lischious Muffins
Source of Recipe
BBR
Recipe Introduction
Posted by: starshineeliz
List of Ingredients
4 to 5 medium Granny Smith Apples
1 cup Sprite
1/4 cup granulated sugar
1/4 cup light brown sugar
1/4 cup flour
1 tsp cinnamon
1/2 tsp nutmeg
1/2 stick butter, sliced
2 1/2 cups water (and more if needed)
Recipe
Pour Sprite into medium sized bowl.
Peel and core apples (one of those nifty apple corers works so well here...then you get just 8 perfect slices)
Place apple slices in groups in Sprite, completely coating, and then place apples into a second bowl.
Discard Sprite when all apples have been coated.
In a third bowl, combine granulated sugar, brown sugar, flour, cinnamon, and nutmeg. Stir well. Cut apple slices into small, bite sized pieces, working rapidly (so apples don't discolor) and add to dry ingredients. Toss well. Melt butter in large skillet on stove top, over medium heat. When melted, add apple mixture. Then pour water into skillet, mixing well. Simmer over medium heat, stirring frequently, until apples are tender and sauce has cooked down. The sauce may cook down too much before the apples are tender enough...you'll have to watch it and add water if needed. I think I wound up using about 3 1/2 cups altogether before the apples were tender enough. When the apples are tender (about 35 to 45 minutes), turn heat up a bit and cook and stir until mixture is the consistency of chunky applesauce and caramel colored. Remove from heat. Cool. Store in refrigerator
1 stick butter, room temp
1 cup granulated sugar
2 large eggs
1 tsp vanilla
2 cups self-rising flour (or use All-purpose and add 2 tsp baking powder and 1/4 tsp salt)
1/2 cup whole milk
1 cup of the Apple Filling for the muffin batter
1 cup of the Apple Filling for the filling in the muffins
Brown sugar for topping
Preheat oven to 375
Grease and flour 18 muffin cups. (I wouldn't skip the flour part because these have a tendency to try to stick) Or use muffin liners and just eliminate that step...that would make it a lot easier getting them out of the pan.
In medium bowl, beat softened butter with mixer until creamy. Add sugar and beat until well combined and pale and fluffy. Add eggs, one at a time, beating after each addition until no yellow remains. Add vanilla and stir in well. (add baking powder and salt here if using all purpose flour) Using a large rubber spoon, fold in half the flour, only until JUST COMBINED (over stirring in muffins makes them tough) Add half the milk, folding in, then repeat with the rest of the flour and the rest of the milk. Do not overstir, just mix until incorporated.
Fold in 1 cup of apple filling
Spoon small amount of batter into each of 18 muffin cups, about 1/2 way up. (if using two 12 cup pans, add water to the remaining 6 cups....LOL...I don't remember what that does, but I know I've done it for a long time) .... Spoon 1 to 2 tsp of apple filling on top of batter. Top each with a spoon or two of remaining batter. Sprinkle tops with brown sugar.
Bake at 375 for 25 to 30 minutes. Tops should feel springy to touch when done. It is not unusual to have some muffins where the filling leaks out a little on the sides of the muffin tins..that won't hurt anything.
Remove muffins from oven and let cool in muffin tins for about 10 minutes. Gently remove onto paper towel lined cookie sheet.
These muffins are very tender. You'll have to be very careful removing them from the pans. Cool completely (or eat warm! I love them warm!)
18 of the best apple muffins you'll ever eat!
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