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.
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.
3 tablespoons cold, unsalted butter
1/2 cup flour
1/4 cup sugar
1/4 cup hazelnuts, chopped
1/2 teaspoon cinnamon
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.