Cake, Batter, and Bowl

Apple Cardamom Crumble Muffins

Brunch Dishes, Races

Crisp air, gorgeous boots, warm layers, acorn and butternut squash, pumpkin spice lattes, and pumpkin beer all mean one thing – autumn is here! Fall has always been my favorite season for the aforementioned reasons and the fact that my birthday is in September and I always loved heading back to school when I was younger. This year I was especially ready for the season change because it’s so much easier jogging outside in cool weather! In fact, I ran the Somerville Homeless Coalition 5K with my friends Allison and Libby from lab this morning (it was their very first 5K and they rocked it – yay!) and I’m sure the cooler temperature contributed to my PR of 26:00, which is 8:23 per mile! We had such a great time and are hoping to make this an annual lab tradition and convince more people to run next year.

Apple picking is also a fun fall New England tradition and although we haven’t gone quite yet, I recently whipped up these yummy muffins to celebrate the season change. I mixed shredded apples in a yummy sour cream batter with a healthy dose of cinnamon, cardamom, and toasted pecans, and then sprinkled a lovely almond crumble on top. I can’t wait to go apple picking and make these again!

Apple Cardamom Crumble Muffins
Printable Recipe

Ingredients:

Crumble Topping:
3 tablespoons unsalted butter, melted
1/3 cup firmly packed brown sugar
1/3 cup almond meal
1/3 cup all-purpose flour

Muffins:
1 1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 cup sour cream
2 large eggs
1 teaspoon vanilla extract
2 apples, peeled, cored, and shredded (about 2 cups)
1 cup chopped toasted pecans

Directions:
Heat oven to 350˚F. Line 20 cups of two muffin pans with liners.

To make the crumble topping, mix the melted butter, brown sugar, almond meal, and flour in a small bowl.

To make the muffins, mix the flour, cinnamon, cardamom, baking powder, baking soda, and salt in a large bowl. In another large bowl, mix the butter and sugar until creamed; mix in the sour cream, eggs, vanilla extract, and shredded apples. Slowly mix in the flour mixture and pecans.

Scoop muffin batter evenly into the 20 prepared muffin cups. Top muffins evenly with the crumble topping. Bake at 350˚F for 20 to 25 minutes or a toothpick inserted in the center of the cake comes out clean. Makes 20 muffins.

Nutrition: 224 calories, 14.5g fat, 1.4g fiber, 3.0g protein per muffin
Cost: $0.56 per muffin

Apple Spiral Chai Coffee Cake

I was super excited when my friend Shannon organized an apple picking field trip the other weekend to Smolak Farms! Not only would I get to check out a local orchard for the first time, I also would get to meet several of my favorite fellow Boston food bloggers,...

Nutella Strawberry Pancakes

Happy Valentine’s Day! I wanted to get this recipe up before the holiday, because the combo of Nutella and strawberries just seemed perfect for VDay, but didn’t quite make it. Oh well, treats like this should be enjoyed year round anyway, right? I always look forward...

Egg, Bacon, Mushroom, and Goat Cheese Breakfast Sandwiches

Having just visited San Diego last fall for our friend Renee’s wedding, I decided to take it easy on the tourist attractions during this trip and instead use my time off from the conference to unwind. I slept in late, ate breakfast while enjoying the amazing views...

Egg and Potato Squares with Gruyere, Asparagus, and Mushrooms

Happy New Year! Did anyone else make any foodie resolutions? My goal last year was to get my blog up and running, and I remember spending the first few weekends in January designing the header and side bars for my little site. This year I just want to continue...

Cornmeal Pancakes with Corn, Bacon, and Sun Dried Tomatoes

I’ve mentioned before that my mom teaches a high school culinary arts program. Her students have a few big national competitions coming up this summer, where they will be vying for scholarships to culinary school, and they recently held a really cool fundraiser at BOS...

Apple Coffee Layer Cake

I’ve often wondered why I’ve never seen a layered coffee cake. It just seems like stacking coffee cakes on top of each other would make the presentation so much more festive! I recently couldn’t help but try out this idea when I was baking a birthday treat for us to...

Golden Raisin Almond Crumble Muffins

Apolinaras and I have a similar outlook on life and agree on all major issues that couples tend to fight over (family, money, politics, etc), but sparks always fly over desserts! I like to indulge in treats laden with butter and sugar since I don’t bake very often and...

Red Bean Paste Stuffed French Toast

I’ve been trying to work on clearing out the clutter from our pantry and recently found a lonely can of red bean paste hidden away in the very back corner. How did I forget about such a treasure? It jumped into our cart at HMart a few months ago, and I was originally...