Apple Cinnamon Muffins

It's fall! You know what goes best with fall? Pumpkin baked goods!  HOWEVER. Since we are still in the midst of a national canned pumpkin shortage, apples to the rescue! Elise and I made these scrumptious muffins this afternoon and they are a keeper. I used the All-Star Muffin base recipe from my KAF Baker's Companion, with the suggested variation of apple and cinnamon.


INGREDIENTS:
3 1/2 cups unbleached all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
8 tbsp butter, softened
1 cup sugar
3 large eggs
2 tsp vanilla extract
1 cup sour cream (or 1 cup plain yogurt + 1 tsp baking soda)
3-4 tart apples (I used Granny Smith)
1/4 cup cinnamon sugar (1/2 cup sugar to 1 tbsp cinnamon) plus extra to sprinkle on top

DIRECTIONS:
Preheat oven to 400 degrees.

Peel and grate apples.

In a medium bowl, whisk together flour, baking powder, baking soda and salt.

In a large mixing bowl, cream the butter and sugar together with a handheld mixer until well combined. Add eggs one at a time, beating well after each. Add the vanilla and sour cream and combine.

Add the dry ingredients and mix until halfway combined. Then add apples and cinnamon sugar. Mix just until combined.

Fill lined muffins cups and sprinkle a bit of cinnamon sugar on top. Bake for 18 - 24 minutes, or until a toothpick  inserted in the center comes out clean.

Remove from oven and cool in pan for 5 minutes, then remove to wire rack to cool completely.

Using my Pampered Chef large scoop, this made 32 muffins.