Yesterday was our first substantial snowfall, meaning it didn’t flurry for five minutes and stop. To celebrate, I made muffins with what I had on hand – which were apples leftover from a cake I made, and carrots which were passed over in favor of steamed broccoli for last night’s dinner. These muffins are sweet, moist, and perfectly spiced with crunchy tops – it’s what’s for breakfast!
For the muffins:
- 1/2 cup butter, room temperature
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 cup shredded apples (2 small apples)
- 1 1/2 cups shredded carrots (about 4 carrots)
- 2 tablespoons butter, melted
- 1/4 cup plus 2 tablespoons flour
- 1/2 cup light brown sugar
- Preheat oven to 350º, line a muffin tin with paper liners – set aside.
- In a large bowl, combine butter, sugar, eggs, milk, and vanilla. In a medium bowl, sift flour, baking soda, cinnamon, and salt together. Add to the butter/sugar mixture in three batches – scraping down the sides of the bowl, mixing until well combined. Stir in the shredded apples and carrots.
- Fill each muffin cup 3/4 full. In a small bowl mix together the melted butter, flour, and brown sugar with a fork. Sprinkle over the tops of the muffins, and bake for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool on a wire rack. Makes 18 muffins.