I am so excited to have my friend Emily from One Lovely Life guest post today! I asked her to guest post in honor of my 3 year blogiversary because she is the main reason I started blogging. It was through her blog I discovered the world of food blogs and I was smitten by her lovely recipes! I look up to Emily in so many ways. She is not only one of my favorite food bloggers ever, she is an incredible mother, friend and just the kind of person everyone wants to be around. Thank you Emily!
Hello Love to be in the Kitchen readers! I’m Emily from One Lovely Life and I’m so excited to be guest-posting for Becky today! Becky and I met in college during our Public Health coursework and then later working in the same office on campus. I’ve LOVED staying in touch with her first through Facebook and now through her fabulous blog. I can say from experience that Becky is just as sweet and friendly in person as she is on her blog. She’s the kind of girl you really do want to be friends with in real life!
While we may have met because of a mutual appreciation for healthy living, Becky and I share a love of sweet things. And I love a little something sweet for breakfast sometimes, especially on the weekends. Since it’s the height of fall, and everything glorious is in season, I thought it only fitting to share something apple-y and delicious.
They’re everything you love about apple fritter doughnuts without the hassle, fat, or (let’s be honest) scariness of deep frying. They’re simple enough to pull together on a slow morning or weekend, and they’re beautifully enough to serve at a party, shower, or brunch. I hope you love them as much as I do!
Happy blogiversary Becky! I’m glad to know you!
- 2 green apples, peeled, cored, and diced
- 4 Tbsp butter
- ⅓c brown sugar
- 2 tsp cinnamon
- 2 Tbsp water
- ⅓c flour
- ¼c oil
- ¼c applesauce
- 1c sugar
- 2 eggs
- 1 tsp vanilla
- 2⅓c flour
- 1 Tbsp cinnamon
- ½ tsp nutmeg
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1c buttermilk
- 2 Tbsp butter
- 1¼c powdered sugar
- 1 Tbsp hot water
- 1 tsp vanilla
- Prepare the apples. Melt butter in a large saute pan. Add apples, brown sugar, cinnamon, and water. Cook 7-10 minutes over medium heat until apples are tender. The sauce should be rather thick and caramel-y. Stir in the flour and set aside. (this prevents the apples from sinking to the bottom of the muffins)
- In a large bowl, stir together the oil, applesauce, sugar, eggs, and vanilla. In a small bowl, combine flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
- Alternately, add ⅓ of the flour mixture, then ½ of the buttermilk to the eggs/sugar mixture. Repeat, adding ⅓ of the flour, the other ½ of the buttermilk, and finish with the last ⅓ of the flour mixture till just combined. Fold in apples.
- Line 14-16 muffin cups with paper muffin liners. Scoop filling into the muffin cups, filling all the way to the top. You should be able to fill 14-16 muffin cups. *I only have one muffin pan, so I baked 12 muffins, then baked another 4.
- Bake muffins at 400 degrees for 15-17 minutes, or until a toothpick inserted in the center comes out clean. Allow muffins to cool in the muffin pan for 5 minutes, then transfer to a wire cooling rack for another 10 minutes.
- While the muffins are cooling, make the glaze. In a medium bowl, melt butter in the microwave. Whisk in powdered sugar, hot water, and vanilla. It should be very fluid, but still almost entirely opaque. When the muffins are cool enough to handle (they should be by now), dip the tops in the glaze. Allow glaze to harden before serving.