Hazelnut Streusel Apple Muffins

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I’m learning a lot. Big things and little things.

Big things like what it means to be the mother of an amazing, wailing, little nugget of baby-boy cuteness, while also being a wife and partner.

Little things like how to get in that daily shower, work with this new dang camera, and fit in making a batch of these muffins complete with a photo (or two) and blog post.

So, while I balance my babe on one arm and type with the other, let me tell you about these muffins. They are the first thing I’ve baked since before Casper was born and they are pretty damn good. The recipe is an adaptation of Joy’s Brown Butter Blueberry Muffins with tart apples in place of the berries, a bit of hazelnut in the streusel, and plenty of cinnamon for some autumnal warmth. Even though this summer has been really good to me–baby! house! beautiful blue sky days!–I’m always ready for fall with it’s crisp air, fallen leaves, and cozy indoor days. These muffins are perfect for the transitioning season–not too long of a bake time, so you don’t heat up your kitchen too much, but just enough warmth and carb-y goodness to make things cozy. WIN.

[recipe]

Print Recipe

Hazelnut Streusel Apple Muffins

Makes about 18 muffins.

If you don’t have, or want to use, flax and wheat germ reduce the milk to 1/3 cup.

Streusel:

3 tablespoons cold, unsalted butter

1/2 cup flour

1/4 cup sugar

1/4 cup hazelnuts, chopped

1/2 teaspoon cinnamon

Muffin Batter:

8 tablespoons unsalted butter

1/2 cup milk

1 egg, plus 1 egg yolk

1 teaspoon vanilla

1 1/2 cups all-purpose flour

2 tablespoons ground flax seeds

2 tablespoons wheat germ

3/4 cup brown sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

2 cups diced granny smith apples (from about 2 peeled and cored apples)

Preheat the oven to 350º F and line two muffin tins with 16 paper liners (I do 12 in one tin, and 6 in the center of the other).

In a bowl pinch the butter into the flour, sugar, cinnamon, and chopped hazelnuts to combine. Set aside.

In a skillet or saucepan melt the butter and heat over medium until the butter becomes foamy, the butter separates, and the solids become brown and smell fragrant like toffee. Remove from the heat and pour into a dish to cool. Set aside.

In a measuring cup whisk the milk, egg + yolk, and vanilla until well combined.

In a mixing bowl whisk together the flour, flax, wheat germ, brown sugar, baking powder, salt, and 1 teaspoon of the cinnamon.  In a separate bowl toss the chopped apples with the remaining cinnamon.

 

Pour the milk and egg mixture into the mixing bowl of the flour mixture and fold until just combined. Fold in the apples. Divide the muffin batter between the lined muffin cups, filling about 3/4 full, and top each muffin with streusel. Bake the muffins in the center of the oven for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool before serving. [/recipe]

 

 

 

 

 

Recently on Betty Crocker

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Helllloooo! Just checking in between feeding sessions, diaper changes, snippets of sleep, and endless cuddles with my main squeeze, Casper.

I have plans to share some of my experience with this whole motherhood thing and some of how things went down labor/birth-wise (which ended up being not at all what I wanted/expected)…are you all interested in any of that? I’d love to know your thoughts in the comments below.

Anyhoo (yeah, I just wrote “anyhoo…”), here are a few recipes that went live recently on BettyCrocker.com. Lots of delish end-of-summer fare before we transition into fall (YAY)!!

I hope summer treated you well!!

XO, Cindy

Easy Strawberry Ice Cream Shortcake

Easy Ice Cream Strawberry Shortcake

Slow-Cooker Bacon Caprese Dip

Slow-Cooker Bacon Caprese Dip

Waffle Donuts

Waffle Donuts

Skillet Zucchini Bread with Chocolate Chip Streusel

Skillet Zucchini Bread with Chocolate Chip Streusel

Raspberry Mint Limeade

Raspberry Mint Limeade 

Texas Sheet Cake Cupcakes

Texas Sheet Cake Cupcakes

Grilled Pork Tenderloin with Jalapeño Fruit Relish

Grilled Pork Tenderloin with Jalapeño Fruit Relish

Blueberry Muffin Skillet

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I turned muffins into a skillet cake.

Not that muffins are the most difficult thing to make, but sometimes we want something even easier…right? That’s where this Blueberry Muffin Skillet comes in. It’s all things we love about blueberry muffins–buttery crumb, bright blueberries, plus a little lemon zest for freshness, a teensy bit of health from some flax and wheat germ, plus crunchy topping–minus the portioning. Just brown some butter, mix, pour, sprinkle, and bake. Even though there’s only one less step, it still feels like sweet freedom. And freedom means more weekend lounging, naps, leisurely walks, and magazine reading.

Happy weekending!!

[recipe]

Print Recipe

Blueberry Muffin Skillet

Adapted from Joy the Baker

If you don’t want to use the flax and wheat germ, reduce the milk to 1/3 cup. If you don’t have a cast iron skillet, brown the butter in any saucepan or skillet you have and bake the cake in a greased pie plate or cake tin.

8 tablespoons unsalted butter

1/2 cup milk

1 large egg, plus 1 large egg yolk

1 teaspoon vanilla extract

zest of 1 lemon, divided

1 1/2 cups all-purpose flour

2 tablespoons flax seed meal

2 tablespoons wheat germ

3/4 cup sugar

1 1/2 teaspoons baking powder

3/4 teaspoons salt

2 cups fresh blueberries

Topping:

3 tablespoons cold, unsalted butter, cut into cubes

1/2 cup all-purpose flour

1/4 cup sugar

Preheat the oven to 350ºF.

Place the butter in a 9-10 inch cast iron skillet and heat over medium until the butter browns and becomes fragrant like toffee. Remove from the heat and pour the butter into a dish to cool.

In a large measuring cup or medium bowl, whisk the milk, egg + yolk, and vanilla until combined. Set aside.

In a mixing bowl, whisk half of the lemon zest with the flour, flax meal, wheat germ, sugar, baking powder, and salt. Add the milk mixture, followed by the browned butter, and fold until just combined–there may be a few spare lumps or streaks of flour, it’s okay. Fold in the blueberries and scrape the mixture into the cast iron skillet you used to brown the butter.

Make the topping by pinching the butter into the flour, remaining lemon zest, and sugar until crumbly. Sprinkle over the top of the batter. Bake in the center of the oven for 30-35 minutes or until a skewer inserted in the center of the muffin cake comes out clean. Cool on a rack for about 15 minutes before slicing and serving. Wrap any leftover pieces tightly in plastic wrap and store at room temperature for a day or two.

[/recipe]