Every Labor Day I get excited for Fall Fever! Falling leaves, football games, apple cider, boots, sweaters, crisp air, pumpkin patches, and fall produce at Farmers Market of the Ozarks – these are just a few of my favorite things about fall in the Ozarks.
This is a perfect time to head out to the farmers market and enjoy in the fall produce selection, including local apples! I picked up a few varieties today at the market to make Cinnamon Apple Muffins this week, a family favorite!
Get out to market this weekend and pick-up a bag of delicious local apples and a variety of other products from our local farmers. I highly suggest you check out Down to Earth Foods for all your dry pantry items like flour, cinnamon, vanilla and other items. This unique vendor provides a huge selection and you’ll be supporting a local business. PT Gardens also makes an Apple Pie Spice Mix that would be perfect for this recipe. Pick-up eggs and milk from the wonderful vendors at FMO as well.
Cinnamon Apple Muffins from the Market
2 cups all-purpose flour (plus 2 teaspoons for coating apples)
1½ teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cinnamon (plus ½ teaspoon for coating apples)
2 cups diced local apples
½ cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
2 large farm eggs
2 teaspoons pure vanilla extract
½ cup Edgewood Creamery or Ozarks Mtn. Creamery milk
For the Topping:
½ cup butter, melted
¼ cup granulated sugar
¼ cup ground cinnamon
Preheat oven to 375º F. Spray muffin tins with bakers spray or coat well with shortening or butter and flour, making sure to discard any excess flour from the tins after coating.
Prepare topping for muffins while the muffins are baking by melting the butter and allowing to cool slightly. Pour butter into a separate bowl sized easy for dipping tops of muffins. Mix together granulated sugar and cinnamon in a separate bowl and set aside.
Sift together flour, baking powder, salt, and cinnamon in a medium bowl. Set aside. Toss together diced apples and 2 teaspoons of flour to coat apples in a separate bowl. Set aside.
Cream together butter and sugar until lightened in color, about 3 minutes. Add an egg, one at a time, taking care to fully incorporate before adding the other. Mix in vanilla.
Gently fold in flour mixture, alternating with milk. Stir until just combined. Fold in diced apples and scoop mixture into prepared muffin tins, filling about ⅔ to ¾ full. Bake until a toothpick or skewer inserted in the middle comes out clean, about 30 minutes.
Once muffins have baked, remove from the oven and allow to cool slightly in the muffin tin. Then, remove each muffin and dip first into the melted butter and then into the cinnamon sugar mixture. Place onto a plate to finish cooling.