This is a delicious combination of fruits that are popular in the summer and fall. Yes, Fall has arrived, yet the seasonal transition is so subtle that we often wonder if it is already Fall. Even though the crisp air of October is already drifting away, the rain of July appears to refuse to leave.
What a fantastic moment to have a cup of coffee or tea with some of these delectable muffins, which combine our favorite fruits from the two seasons that refuse to part ways.
These muffins are best eaten warm, while wearing your "not so thick" sweatshirt and sipping your favorite hot coffee out the window. Enjoy!
Makes 12 muffins
Ingredients:
Streusel:
1/3 cup all purpose flour
3 tbsp packed brown sugar
1/8 tsp salt
2 tbsp unsalted butter, melted
Batter:
1 3/4 cups all purpose flour
1/4 tsp salt
5 tbsp unsalted butter, melted
3/4 cup granulated sugar
3/4 tsp baking powder
1/4 tsp baking soda
3/4 cup buttermilk
1 egg
1 tsp vanilla
1 cup chopped apple (I used Mcintosh)
1 large over ripe banana, mashed.
Cinnamon Drizzle (optional):
In a small bowl, stir together 1 cup powdered sugar, 1 tbsp milk, 1/4 tsp vanilla. Stir in additional milk, 1 tsp at a time to reach drizzling consistency.
Let's bake!
Preheat oven to 350F. Line 12 muffin cups with paper bake cups.
For streusel, in a small bowl stir together 1/3 cup all purpose flour, brown sugar, and 1/8 tsp salt. Drizzle with 2 tbsp of melted butter, toss with fork to combine.
In a large bowl, stir together 1 3/4 cups flour, granulated sugar, baking powder, baking soda, and 1/4 tsp salt.
In a medium bowl, whisk together buttermilk, remaining melted butter, egg, and vanilla. Add egg mixture to flour mixture. Stir until moistened (batter will be lumpy). Stir in apple and banana.
Fill prepared muffin cups using 1/4 cup batter per cup. Sprinkle each with 1 tbsp streusel.
Bake until a toothpick comes out clean, around 18-20 mins.
Cool in muffin cups on a wire rack for 5 mins
Spoon Cinnamon Drizzle evenly over muffins (optional).
Serve warm. Enjoy!
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