I need to stop making time-specific promises on this blog for the time being. If I tell myself that I’m going to do something a specific day, I usually get it done. Alternately, if I make the same promise on here, stuff happens and I can’t get it done in time. Or even if I do, that doesn’t mean that I’m going to be able to get the post about it done that day.
So while I totally made soup Tuesday, as promised, we weren’t able to make the muffins Monday. Both got done yesterday, though, and laundry too!
These are totally muffins to feel guilty about, closer to an apple pie/cake deal than a muffin. But that’s what makes them good.Feel free to peel the apples if you wish – I don’t, because the texture is quite nice in the muffins. If you don’t have pumpkin pie spice, you can find it here. The bourbon is fantastic in here, but if you have Applejack (not the cereal, this stuff), that would be fantastic too. Finally, a good substitute for the cornmeal would be oats, adding even more texture.
Because let’s face it, it’s better to use what you have.
- 3 cups (10 1/2 oz) unbleached, all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 1/2 cup firmly packed dark brown sugar
- 1 Tbsp granulated sugar
- 1 tsp cornmeal
- 2 Tbsp minced crystallized ginger
- 1 cup coarsely chopped Granny Smith apples, unpeeled
- 1 cup coarsely chopped McIntosh or similar apples, unpeeled
- 2 Tbsp vegetable oil
- 1 cup cold milk
- 1 Tbsp bourbon
- 2 Tbsp butter, melted and cooled
For the Muffins
1) Preheat oven to 375 degrees Fahrenheit. Butter 12 standard (7-Tbsp) muffin cups.
2) In a large bowl, whisk together the flour, baking powder, salt, pumpkin pie spice and brown sugar until well-mixed. Remove 1/2 cup of the mixture and set aside.
3) Add the crystallized ginger to the remaining flour mixture and whisk to combine. Add the apples to the remaining flour mixture and toss to combine.
4) Combine the oil, bourbon and milk. Add the liquid ingredients to the dry ingredients and fold just until mixed. Be careful not to overmix-the batter should be slightly lumpy.
5) Spoon the batter into the prepared muffin cups, filling them between 2/3 and completely full, depending on the size of muffin desired.
For the streusel
6) Add the granulated sugar and cornmeal to the reserved flour mixture and mix well. Pour the melted and cooled butter into the flour mixture and toss with a fork until it forms small rice to pea-sized clumps. Sprinkle the streusel over the top of the muffins and press it lightly into the batter.
7) Bake the muffins for 30 minutes, or until they are golden brown (the internal temperature should reach 190 degrees Fahrenheit.
8) Immediately remove from the pans and serve warm, or cool on rack.