Happy National Apple Day!
I hope you all are going to celebrate by eating copious amounts of apples. Or maybe just watch football all day. Or do something productive, like fold hand towels. Whatever you decide to do, just make sure you’ve got apples on the mind. After all, it is a national holiday.
That’d be like not thinking about Christmas on Christmas. Blasphemy.
Anyway, after discovering this website (which gives you the lowdown on everything from National Lobster Bisque Day to National Indian Pudding Day [whatever that may be]), my family and I got a little bit excited discovering our birthday holidays.
My sister was quite disappointed to have been born on National Bittersweet Chocolate Day and was jealous I was born on National Peanut Butter Day. I shared a giggle that my grandma was born on National Hot Buttered Rum Day. Or that our dog, Oreo, was born on Wienerschnitzel Day (another reason to eat five pretzel dogs).
Anyway, when CrunckPak sent me a bunch of (awesome!!) apples, my first thoughts were “snacks!!” and practically had to fight off my family from stealing all my apples. But after day 2, I decided I wanted to bake something with all the gorgeous apples! Muffins came to mind, and when I saw Jocelyn’s recipe for Biscoff Apple Muffins, I knew I wanted to do a peanut butter version.
After all, it is a national holiday
Peanut Butter Apple Crumb Muffins *adapted from Jocelyn’s Biscoff Apple Muffins recipe
1/3 cup quick oats
1 & 2/3 cup flour
1 tsp baking powder
1/2 tsp baking soda
1 cup sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/3 cup oil
1/4 cup buttermilk (I used low-fat)
1 tsp vanilla extract
1/4 cup smooth peanut butter
1 cup chopped and peeled apples (I used gala, but Granny Smith works too)
3/4 cup oats
1/2 cup flour
1/4 cup sugar
1/4 cup brown sugar
1 tsp cinnamon
1/3 cup cold butter
1. Preheat oven to 350 degrees F. Line a muffin tin with about 15-16 muffin cups. Set aside.
2. In a large bowl, combine all the dry ingredients. Add all the wet ingredients except for the apples, and beat to combine. Stir in the apples by hand.
3. Portion the muffin batter evenly among the muffin cups, about 2/3 full. Meanwhile, in a separate medium bowl, combine the topping ingredients and cut the butter into the topping using forks or a pastry blender until it forms coarse crumbs. Top the muffin batter with a generous heap of the crumb topping.
4. Bake for approx. 20-25 minutes, checking at the 20 minute mark, until golden and a toothpick inserted near the center comes out clean. Cool completely. Store airtight.
Apples and fall go hand in hand, and I loved these apple muffins. The peanut butter flavor isn’t too overwhelming but lends a nice nutty kick to these moist muffins. And anything topped with a brown sugary streusel topping is perfect in my book. Plus, using CrunchPak apples were so simple–they’re precut, so it made slicing off the peels and chopping them a breeze. Plus, the ones I didn’t bake with I snacked on–win-win, methinks.
Happy Apple Day!!
In the interest of full disclosure, I was not monetarily compensated for my opinion of CrunchPak and was generously provided with CrunchPak samples for free. All opinions are 100% my own.