Ginger Apple Muffins

By OralW

Ingredients

• Muffins:
• 3 Cups apples, peeled, cored and chopped, 4 medium apples
• 3 large eggs, beaten
• 1 Cup vegetable oil (we like canola)
• 2 tsp. PURE VANILLA EXTRACT
• 1/2 tsp. PURE ALMOND EXTRACT
• 2 Cups granulated white sugar
• 2 tsp. baking soda
• 1 tsp. salt
• 1 tsp. PENZEYS CINNAMON
• 2 tsp. SWEET GINGER BITS
• 3 Cups all-purpose flour
• Topping:
• 3/4 Cup all-purpose flour
• 1/4 Cup granulated white sugar
• 1 tsp. PENZEYS CINNAMON
• 1 tsp. SWEET GINGER BITS
• 6 TB. butter, cold but not rock hard

Details

Servings 24
Preparation time 25mins
Cooking time 60mins
Adapted from penzeys.com

Preparation

Step 1

Preheat oven to 350°.

Grease two muffin pans.

Peel and chop the apples in 1/2-inch chunks.

In a large bowl, beat the eggs with oil, VANILLA EXTRACT, ALMOND EXTRACT and sugar until combined. Add flour, baking soda, salt, GINGER and CINNAMON. Beat until thoroughly mixed. The batter will be very, very thick. Fold in the chopped apples by hand. Spoon the very thick batter into the pans.

To prepare the topping, combine butter, cut into chunks, flour, sugar, CINNAMON and GINGER in a small bowl. Rub between your fingers until combined. Sprinkle equal amounts of topping on each muffin - there is a lot of topping!

Bake for about 25-30 minutes until firm. Let cool for 5 minutes before removing from the pans.