I really need to buy fancier baking cups. (Or paper liners, or cupcake liners, or whatever you wanna call 'em.) The collection I have right now isn't quite cutting it for me. Nothing shouts boring like the pale blue, yellow, pink, and white baking cups that come in standard packages. And that's currently all I have.
I'm sure you've noticed this trend of boring baking cups, as they've made many appearances on the blog. Like here, here, here, and here. What can I say. My motto is "whatever gets the job done". So, unless I've got a cupcake order that I need to make look as sexy as possible, I'm sticking to whatever keeps my cupcakes/muffins from sticking to the pan.
But obviously, I make a lot of muffins and cupcakes, and there are only so many props I can use before all of them start looking the same to you guys. So I'm thinking a trip to Michaels is due very soon.
Speaking of props, check out that picture perfect apple in the background up there. With the leaf still on it's stem and errythang. I definitely had a thank you God moment* when I reached into my fridge and pulled it out because I had no idea how I was going to make these pictures pop out and not have these muffins look like every other muffin on here. It really needed to be emphasized that these muffins are unlike any other muffins you have ever eaten before. Because they are on a whole 'nother level of delicious-ness.
Yes, I know I say a lot of things are really delicious, but these muffins are delicious in such a perfect way. Every single aspect of them is on point. Their warm comforting Fall flavors, their moistness, their fluffiness, their sweetness, their texture, even their appearance. Not that we spent much time looking at them; we were more focused on inhaling one after the other.
As my younger brother said after taking his first bite, "These are a perfect Fall dessert...nice and warm muffins on a breezy day" I know, even I'm shocked at how eloquently he put it. But he couldn't be more right.
* Every moment is a thank you God moment. Alhamdulilah.
Apple Spice Muffins
Yield: About 24 muffins
2 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
2 cups shredded apple (about 3 medium apples)
1 cup granulated sugar
1/2 cup applesauce
1/4 cup canola oil
3 eggs, lightly beaten
pinch of vanilla powder (or 1 teaspoon vanilla extract)
Preheat oven to 350 degrees F. Line a muffin tin with baking cups and set aside.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and spices. In another bowl, mix together the shredded apple, sugar, applesauce, oil, eggs and vanilla. Gently stir the wet mixture into the dry ingredients until just combined. Be careful not to overmix.
Fill the baking cups 2/3 full and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
Adapted from What Megan's Making