This Fall morning its raining and quite chilly. I knew exactly how to warm up the house. With a batch of these Apple Cinnamon Muffins with Apple Crumb Topping. I pinned them on Pinterest a while ago from the HowToSimplify blog. I knew they would be perfect for this Sunday morning.
I doubled the recipe where I was not making these just for myself. I added some Boiled Cider to the mix, just to pump up some of that apple flavor. And boy, does it pump up the flavor. Apples are added to the muffins and the topping. The recipe was super easy, and they smelled DELICIOUS baking!
These muffins are loaded with cinnamon apple and are the essence of a Fall day.
What could be better than the smell of cinnamon and apples baking on a Sunday morning? Not much.
I will tell you, the first time I saw this recipe, I thought it was another one of those made from refrigerator cinnamon rolls. But when I began reading I realized that was not it at all. And, the recipe was extremely easy! Something you pull together in 10 minutes, literally. Before I read the entire recipe I was thinking I would have to make a caramel topping on the stove first. Not so. You just mix together 4 ingredients, and put in the pan. Done. The streusel mixture is blended in the food processor in a jiffy. The the batter is mixed in the electric mixer!
I know I’ve said this a million other times, but I really mean it this time…..OMG, was this coffee cake “OVER THE TOP“! Well, I should say, IF your love moist coffee cake with a cinnamon filling, and IF you love crunchy cinnamon topping (which ends up being the bottom), and only IF you love the gooey caramel pecan topping….then ONLY will you agree, this IS “THE BEST” coffee cake you’ve ever eaten. Now its hard to mess up coffee cake…what’s not to like? But this coffee cake is like none other I’ve ever tasted, that’s for sure.
It just so happens that I LOVE caramel. It just so happens that I LOVE moist coffee cake, and that crunchy cinnamon topping….LOVE, LOVE. Make sure to use the BEST Cinnamon you can for this recipe. This cake is incredible, and a must for gift giving at holiday time, because the person you give it to, will remember it for a long time!
Thanks Cuisine At Home for another great recipe!
I guess it’s true when they say we are all creatures of habit. I saw this Apple Cinnamon Scone recipe on King Arthur Flour site and knew I had to make them. But wait, didn’t I already post a recipe for Apple Cinnamon Scones before? I looked it up. Yes, I did. But it was a completely different recipe, so this one’s fair game.
It looked totally delicious with the apple chunks, cinnamon chips and applesauce, instead of the more common sour cream or cream. This was looking interesting. Knowing how good the recipes I’ve made from the cooks at King Arthur Flour were in the past, I new I was in for a treat.
The method for making the scones was very similar to all the other scone recipes I’ve made. I grate the frozen butter into the dry mixture just as I would any other. Everything else went together easy-peasy.
I will say the only challenge was that the dough when putting on the sheet before putting in to the freezer, was pretty sticky. Even with the flour it was still pretty sticky. But I muddled through and got them in to the freezer. They smelled wonderful baking in the oven. Just make sure to watch them from 16 minutes on, as they can burn easily… especially if you are on the computer, instead of watching the timer!
These scones were delicious! And a perfect way to welcome Fall!
Who doesn’t remember Jordan Marsh Blueberry Muffins if you’re from the Northeast? Taking a break from shopping for those huge muffins, with loads of blueberries, and crunchy sugar on top… Yuuummy!
Wow, throw out all your Blueberry Muffin recipes, because you won’t want to make anything but these! I have lots of Blueberry Muffin recipes, but nothing mimics these delicious muffins!
These muffins I found on the King Arthur Flour blog, are a cake like muffin, with more sugar and fat than regular muffins, but that’s what makes them so delicious. Soft muffin with huge tart blueberries, and a crunchy, sugary top, which totally makes the muffin! Just the buttery, vanilla scent they give off when cooking is enough to put you over the top!
Make sure you rinse your blueberries if using frozen. Dry berries between two paper towels before using in muffins. This really does help omit that gray/blue batter you get from the blueberries. And use a generous amount of the Coarse White Sparkling Sugar or granulated, as some of it blends in while baking. The original Jordan Marsh muffins had granulated sugar on top, but I much prefer the extra crunch of the Coarse White Sparkling Sugar.
I would grease the top of your muffin pan as well as the cups. Even if you are using muffin papers. I used the large ice cream scoop to fill the cups, and the blueberries oozed while baking, which made them hard to remove from the cups. I think if you grease it will avoid that problem, or at least help it.
These muffins are even delicious later in the day they are made. I just popped them in my small convection oven for 10 minutes or so, to get the tops crunchy again, and they were back to their “just cooked” deliciousness. These muffins are truly something you just have to try! Delicious in every way.
NOTE: (10/28/2013) I have just read that the Macy’s in Portland, Maine still sells Baker John Pupek’s delicious original Jordan Marsh Blueberry Muffins! Fortunate for me it’s not too far for a day trip, and on my way to my yearly scheduled Thanksgiving trip to Freeport ME. I’ll definitely be stopping by for an original Jordan Marsh Blueberry Muffin!
The last conversation I had with my Aunt Grace was about Wild Blueberries, and how she had a huge box of them in her freezer that she wasn’t using, and that she was going to give them to me. That Sunday, I had made this Blueberry Coffee Cake for church, and she loved it.
She never got to do any of that because she died the next day. Some would say (like me), it’s better if you don’t know it’s your time to go ahead of time. Then others, would want to put their life in order. Either way, the end result is the same, a terrible loss. She’s been gone for quite a few years…it’s funny how time passes whether you like it or not.
I have loads of memories with my Aunt Grace in them. My mom, aunts, and cousins do a lot of things together, and we have quite a few memories to look back on. Summer’s at Aunt Grace’s beach cottage, vacations at the lake, snowmobiling, church tea’s on my front porch, her visiting our house at the lake in Maine, weekend shopping trips to No. Conway and Freeport, the list goes on…
Thank God for memories. However, no matter how many memories, there is nothing like hugging your loved one. Don’t take one minute for granted. You can never get those moments back.
This Blueberry Coffee Cake is for Aunt Grace. Every time I make it, I feel closer to her, and am sure she’s looking down enjoying it, every bit as much as I do.
It’s Saturday morning, and this is what I’m making this morning. For some reason lately, if it’s a Saturday, and I have nothing important to do, I seem to make sure and make a recipe I’ve been wanting to make. That is, if I have all the ingredients to do so. Luckily, this week, I had it all, so off I go.
These scones were literally easy to make. The recipe called for the use of a food processor, so I used my trusty Cuisinart FP-14DC food proccessor, I got almost free from Macy’s last year with my “Thanks for Sharing” bonus money from the Christmas season. I had a big coupon too, which didn’t hurt.
I saw this recipe somewhere in the Pinterest maze, as I see many others. But, this recipe from Jessica’s My Baking Heart blog, really stood out as something I had to make, NOW! I am totally glad I listened to my inner voice on this one! This coffee cake is UNBELIEVABLE!!! That is all I can say. I did vary the original recipe. The original called for Bourbon in the icing. I didn’t have any, so I substituted 1/2 teaspoon vanilla for the Bourbon.
I think it would be fantastic with the Bourbon as well, but turned out excellent with the vanilla. This recipe is great for a morning treat, because you make the batter and topping the night before, and top and bake in the morning.
Thanks Jessica, for a really good recipe!
I noticed this pound cake on Pinterest from Sweet Peas Kitchen, and saved it in my “Want to Make” board. The concept of a not so sweet cake with a hint of orange zest in a very moist, buttery pound cake just appealed to me. Sometimes you just want something not too sweet to go with your coffee or tea. This might not be overly sweet, but it doesn’t lack in flavor. After baking, you brush on a mixture of fresh orange juice and sugar (which can be adjusted according to taste) that has been cooked to reduce slightly.
It came out delicious. This is the kind of recipe you can have for breakfast, dessert, middle of the night or snacktime.It’s also perfect for gift giving too!
What a perfect recipe for this time of year! Fresh apples and cinnamon mixed in to your favorite, buttery scone recipe, with a cinnamon-sugar topping! Crisp air, falling colored leaves, and a clear blue sky. What could be better? Well, except for the gardens that need to be rototiller this afternoon. Ugg!
Whenever you make these scones, you’ll love them! I couldn’t wait to make them!
I finally went to the King Arthur Flour store in Vermont yesterday. Wow, do they have everything you need for baking! If you’re traveling through this area, you have to stop in and check them out. If your lucky enough to live in the area, you can take advantage of the many, many cooking classes they have.
One of the items I bought was Cappuccino chips. This morning I was thinking of what I could make with the chips. And I remembered I made scone with cinnamon chips that were very good. So I decided to try out scones with the Cappuccino chips. I used the same recipe as the Cinnamon Scones, and replaced the Cinnamon chips with Cappuccino chips, added some mini chocolate chips, and added some espresso powder in place of some of the cinnamon. In other words, I winged it.
They were delicious. There’s nothing like steaming hot coffee, and a warm scone. No matter what flavor they are. Delicious!
Finally, a Saturday morning when I have nothing much to do. Ya, I could be catching up on my house cleaning since its been so hot, I haven’t really felt like cleaning! But… I’d rather be cooking. That can wait til later. I felt like making Blueberry Muffins or something similar, and remembered I cut this recipe out of one of those many magazines I bought at the check out (the only thing I see on the page is Our Best Desserts). I imagine its probably from Better Homes and Gardens.
This coffee cake almost has a layer of blueberries instead of them mixed in the batter, which seems like more of a filling when its baked. This sounds like the perfect way to start my lazy Saturday, and definitely satisfies my blueberry and cinnamon craving!
What’s better than a blueberry muffin, bursting with fresh blueberries, with the consistency of a doughnut, double dipped in lemony icing that oozes into the muffin??? Not much, in my opinion. Blueberries and lemon have been best buddies forever.
The texture of these muffins are more like a doughnut, than a muffin. But that’s “A OK” for me. As with cupcakes, I love the velvety texture of cakes and muffins. And I think the blueberries tart and delicious taste, shines much more with a finer textured cake or muffin. Throw in the tart, lemony thin icing, you’ve got combination that truly brings out the flavor of the blueberries. Don’t forget to dunk twice in the icing, the first coat seems to sink in to the muffin! I changed the icing recipe slightly, decreasing the vanilla to half, and increasing the lemon juice by a half.
These muffins are delicious any time of day. It doesn’t have to be morning. I found this recipe on Pinterest from Jamie at My Baking Addiction. I am so glad I did. Her posts on Pinterest are so inspiring (and fattening!) you’ll want to try several of her recipes. Thanks Jamie for a wonderful recipe!
Who knew something this good could be sooooo easy to make??? Well this recipe is both of them! Mix by hand, and so good! This recipe came on a Gold Medal” flour package way back in the 60′s, and is still delicious today. This recipe is literally a “Gold” standard. These adorable little muffins literally melt in your mouth. The only thing I would change from the original recipe is to try with unsalted butter for the cinnamon/sugar/butter topping. When using salted butter, I found that the first bite was a little salty.
These muffins are the perfect start to any morning, especially this Memorial Day weekend! Enjoy!
These French Breakfast Puffs were featured in the Foodbuzz Top 9!
These are yet another version of the Lemon Blueberry muffins I’ve been making lately. I love using the dried cherries in my Mom’s Scone recipe and thought they would be perfect in a muffin. I replaced the lemon with a little almond extract and added some sliced almonds to the topping. These muffins were delicious! The topping is nice and crunchy and a perfect balance to the moist almond interior with chewy, tart cherries. Make sure to “plump” the dried cherries in a little hot water for 10 minutes and drain before using.
These are a slightly different version of the muffins I am quickly being obsessed with lately. I decided to use the same basic recipe as the Lemon Blueberry Muffins I found on Georgia’s The Comfort of Cooking blog, and make banana muffins instead. I basically replaced the lemon and blueberry for banana and walnuts. The mixture was a little thinner than the Blueberry, but they still came out great. I made them for a neighbor, but had to try one before I sent them over. They were really great, and something you’ll want to make over and over.
I saw this recipe for Lemon Blueberry Muffins on Georgia’s The Comfort of Cooking blog, this Saturday morning and thought these would be the perfect thing to start off my weekend.
The recipe makes 8 muffins but since I put them in a six cup muffin pan, I just made 6 very large ones instead of eight. I did have a little leftover crumb topping because of it. I just left in the oven for a little longer (until a cake tester came out clean) since they were larger than the recipe called for. I also added some grated lemon zest to the batter to give it that extra lemon flavor. Initially, I was a little leery of the very sticky batter, but don’t worry, they came out beautifully.
I must say, the amount of lemon in these muffins was perfect! The muffins had a hint of lemon which only made the blueberries POP! Wow, I don’t think I’ve enjoyed the taste of blueberries in anything as I did these!
These are super easy to make, and super delicious. You will not be disappointed! Thank you Georgia, for such a wonderful recipe!
These Lemon Blueberry Muffins were featured in Foodbuzz Top 9 recipes!