Another way to use up some apples! I love a good Jewish apple cake, but my mom inspired me to make individual apple cake muffins after describing the ones she gets at a local deli. I fiddled with my apple cake recipe to end up with a muffin that is evenly flavored and not too eggy. This iteration is perfect for breakfast, dessert, or a mid-day pick-me-up. And did you check out my muffin top?! It’s a thing of glory! I’ll tell you how to get your own (aside from eating all 12 of the muffins this recipe makes).
To make these tasty muffins, get a medium-sized bowl, and pour in 1/3 cup of sugar and 1 tablespoon of cinnamon. Whisk the cinnamon and sugar together. Then, get 3 apples. Peel the apples, and slice them into small cubes, omitting the cores and seeds. Put the apple cubes into the bowl, and then use a rubber spatula to toss the apples around until they are evenly coated in the cinnamon sugar mixture.
Preheat your oven to 350º F, and start making the cake batter. To a large bowl, add 3 cups of flour, 1.5 cups of sugar, 1 tablespoon of baking powder, and 1 teaspoon of salt. Then, make a well in the center of the ingredients, and pour in 1 cup of vegetable oil, 3 whisked eggs, and 3/4 cup of orange juice. Starting in the center of the bowl, mix the ingredients together until the batter is smooth. Add half of the diced apples to the bowl, and stir them into the batter.
Grease a muffin pan very well. Here is the key to getting a great muffin top: fill each muffin mold to the brim with the cake batter. To the brim! Recipes always say to fill the tin only 3/4 of the way to give the muffin room to expand. Ignore that terrible advice! Filled to the top, the cake batter expands up and over, creating a glorious top. Sprinkle the remaining diced apples over the tops of the cake batter.
Put the muffin pan in the oven, and let it bake for approximately 35-40 minutes, rotating the pan around half-way through the cooking time, until the cakes are fully cooked. You should be able to stick a toothpick into the muffins and pull it out cleanly, and the muffin tops should be golden brown.
Let the muffins cool until you are able to handle them, and then use the tip of a knife to loosen the edges of the muffin tops from the pan. Give the muffins a little twist to loosen them from the tin, and then pull them out to finish cooling. If you leave the muffins in the tin for too long, they might be difficult to remove and the tops might break off- so sad! Enjoy these apple cake muffins on their own or toasted with a schmear of apple butter or regular butter. Parfait!
Sugar- just shy of 2 cups
Cinnamon- 1 tablespoon
Flour- 3 cups
Baking powder- 1 tablespoon
Salt- 1 teaspoon
Orange juice- 3/4 cup
- Vegetable oil- 1 cup