Apple Crumble Muffins
with Whipped Maple Butter
Dessert for breakfast? Why not?! These apple crumble muffins are the perfect make-ahead treat for an easy grab-and-go meal later in the week.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Œuf
(Contient Oeuf)
237 ml
Lait
(Contient Lait)
3 cc
Poudre à pâte
1 cs
Bicarbonate de soude
3 tasse(s)
Farine tout usage
(Contient Blé)
½ tasse(s)
Cassonade
2 pièce(s)
Crème sure
(Contient Lait)
1 pièce(s)
Pomme Granny Smith
½ tasse(s)
Flocons d’avoine à cuisson rapide
(Contient Avoine)
2 cs
Sirop d'érable
1 cc
Cannelle moulue
28 g
Pacanes
(Contient Pacanes)
½ tasse(s)
Sucre blanc
1 cc
Mélange d'épices pour tarte à la citrouille
(Peut contenir Sulfites, Blé, Oeuf, Poisson, Lait, Moutarde, Sésame, Soya)
Pas inclus dans votre livraison
10 cs
Beurre*
¾ cc
Sel*
⅓ tasse(s)
Huile*
Informations nutritionnelles
Ustensiles
Instructions
- Grease a 12-cup muffin tin with cooking spray. (NOTE: Use muffin tin liners, if you prefer.)
- Combine oats, pecans, cinnamon, 5 tbsp flour, 4 tbsp brown sugar and 1/4 tsp salt in a medium bowl. Add 6 tbsp softened butter, then, using your fingertips, squeeze and press to mix dry ingredients with butter together until small clumps form. Set aside.
- Peel, core, then cut apple into 1/4-inch pieces.
- Whisk together Pumpkin Pie Spice Mix, 2 cups flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt in another medium bowl until combined.
- Whisk together eggs, sour cream, white sugar, remaining brown sugar, 1/3 cup oil and 2/3 cup milk in a large bowl until combined.
- Add flour mixture to the bowl with the wet ingredients and stir until mostly combined. Gently stir in apples.
- Divide muffin batter between muffin cups, then sprinkle crumble topping over top.
- Bake in the middle of the oven for 10 min, then reduce oven temperature to 350ºF and continue to bake until golden-brown and firm to the touch, 10-12 min.
- Meanwhile, combine remaining softened butter and a pinch of salt in a small bowl. Beat using a wooden spoon until lightened and creamy, 1-2 min. Beat in 2 tsp maple syrup until combined and smooth.
- Transfer muffin tin to a wire rack and cool for 5-10 min before running a sharp knife around the edges of the cups and removing muffins from the tin.
- Serve maple butter alongside for spreading.
- (NOTE: Muffins will keep, covered, for up to 4 days.)