There’s nothing like a warm muffin for breakfast. I searched through AllRecipies.com for muffins until I realized that what I really wanted was apple muffins. From there, it wasn’t hard to find this listing.
I decided that I would modify the recipe a bit based on user comments, and switched out half of the plain white sugar for dark brown. I also added a pinch of allspice and a teaspoon of cinnamon to the dry ingredients for flavor. My daughter was “helping” me, and I then made a mistake and added the sugars to the dry ingredients instead of beating them into the wet as prescribed. It didn’t seem to matter for this recipe, and may have even helped a bit. Oh well.
I also didn’t seem to have enough batter to fill all twelve cups, but managed eleven. I like a bit more strudel on top anyway, so I wasn’t bothered.
The result: I’m not sure about the ‘strudel’ topping, which pretty much melted into a crust on top of the muffins, but the cake part of them itself was delightful, especially warm. For the future, I think light brown sugar for the strudel would be a little better, and perhaps another tablespoon of flour. Also, I used granny smith apples. This seems like a good choice and added a nice tartness to the sweet.
Here they are.