With one small Red Delicious in the refrigerator, I had to think pretty small scale for this month’s challenge. I’ve hit the muffin jackpot with this one: the apple gingerbread cupcake. This gem of a muffin has warm spicy tones highlighted by tender chunks of apple throughout. The muffin is moist and delicate, with warm spices that make your house smell delicious as they are baking.
Apple Gingerbread Muffins
Serves: 9 muffins
Ingredients
- ¾ c. AP flour
- ½ t. baking powder
- ¼ t. baking soda
- ¼ t. ginger and cinnamon
- ⅛ t. cloves, nutmeg and salt
- 2T. oil
- ¼ c. sour cream
- ½ c. dark brown sugar
- 1 egg
- 1 small apple, cored and finely chopped
Instructions
- Preheat oven to 350F. Sift together dry ingredients. Set aside.
- In another bowl, beat egg and sugar until thickened, about 3 minutes. Add remaining wet ingredients to egg mixture and beat on low speed until combined. Add ⅔ of the dry ingredients and stir to combine.
- Pour apple pieces into remaining dry ingredients and toss to coat. (This will prevent apples from sinking to the bottom of the muffins.) Stir gently into batter.
- Distribute batter evenly among 9 lined muffins tins. Bake 13-15 minutes, or until a toothpick inserted removes cleanly.
- Enjoy as is, or top with a dallop of vanilla yogurt or cream cheese frosting.
Your muffins, er cupcakes (ha-ha) sound great!
Good luck!
~ingrid
They look delicious – good luck!
Yum, these look delicious! I’ll have to try that salted butter caramel ice cream too. 🙂 Happy Thanksgiving!!