So as per our usual tradition, my boyfriend and I headed to Honey Pot Hill Orchard a few weeks ago to go apple picking. I love this orchard, they have so many different varieties of apples and a pretty big space of land from which to pick. Also, they have by far the best cider donuts in New England.
While we got the bigger bag for the apples, I usually go through them fast so it isn’t usually a problem. This year despite eating an apple every day for lunch, adding it to salads, desserts, etc I still had so many left. I went back into the depths of my Pinterest baked goods board and found this recipe that is originally from Baked Perfection for apple cupcakes with a caramel icing. I have made this recipe a few times over the years and actually found it works best as more of an apple muffin recipe without any icing. So given my excess of apples, I decided to make this recipe again.
This was once again an awesome choice, it’s a relatively easy recipe and tastes really great. Also, it provides an easy breakfast for at least a week. The way I made these more like muffins than cupcakes was to use bread flour instead of all-purpose flour. I just made sure to get enough air in the dough when combining the wet and dry ingredients so that the dough wasn’t too dense. Without further adieu, here is the recipe for these apple muffins (originally apple cupcakes with caramel icing). Happy Fall everyone, hope this helps you use up some of your remaining apples!!
recipe originally from Baked Perfection
makes 24 cupcakes
3 cups all-purpose flour (I substituted in bread flour to make the dough more like muffins)
4 teaspoons baking powder
3/4 teaspoon cinnamon
1 teaspoon salt
1 cup sugar
1 cup brown sugar
1/4 cup orange juice
2 teaspoons vanilla extract
1 cup vegetable oil
2 cups grated apples**
Preheat oven to 350 degrees Fahrenheit. Grease or line a 12 cup muffin pan.
In a large bowl mix together the flour, baking powder, cinnamon, and salt. In a separate bowl, beat together the eggs and sugars until creamy. Beat in the the orange juice, vanilla, and vegetable oil. Slowly add the flour mixture, mix until just combined. Stir in the grated apples. Bake 20-25 minutes until a toothpick inserted into the center comes out mostly clean. Cool completely before frosting.