One of my favorite night time snacks is cut up apple dipped in peanut butter. The first time I saw someone doing this, it was a friend of mine at work. I walked by her cubical, stopped to talked and was totally grossed out and confused watching her dip her apple in peanut butter.
A couple months later on a whim I decided to try it. I’ve been in love ever since.
The crumble on this muffin is slightly salted and I was SHOCKED when Ris said he liked it. He doesn’t like anything sweet and salty, not even salted caramel (gasp), and he liked these. I knew I had a winner.
These muffins and moist and the chunks of apple are sweet against the saltiness of the topping. It’s really a perfect pairing. The only thing I would say is that I didn’t use all natural peanut butter (i didn’t have enough on hand and these were totally last minute) and the peanut butter wasn’t as pronounced as I would have liked. But really that’s just being picky.
Apple Peanut Butter Muffins – makes 12
2 1/4 c all purpose flour
3/4 c oatmeal
2 tsp baking powder
1/2 tsp salt
2/3 c packed brown sugar
1/2 c peanut butter
2 eggs – room temp
1 c milk – room temp
2/3 c chopped apple
Salted Crumble Topping
1/4 c + 2 tbs all purpose flour
1/3 c brown sugar
1/2 tsp cinnamon
1/4 c butter – cold cut into chunks
1 tsp corse sea salt
Preheat oven to 350 F. Move oven rack to the middle position. Line muffins tins with paper liners.
Make the crumble first.
In a medium bowl mix together flour, sugars, salt and cinnamon. Whisk together. Add in butter and mix in until butter is size of peas. You can use a fork but I find my hands works the best. Place bowl back in the fridge until ready to use.
In a large bowl whisk together flour, oats, sugar, salt and baking powder. Set aside.
In a medium bowl mix together peanut butter, eggs and milk. Mix together until well combined.
Add wet peanut butter mixture into your dry flour mixture. Stir together with a spatula until no streak of flour remain. Stir in your apples.
Divide batter evenly among your 12 paper liners. You want them filled almost right to the top.
Take crumble out of the fridge and load up the top of the batter with crumble. Press down slightly if necessary to add more crumble. mmmm crumble.
Bake in preheated oven for 17-20 minutes.
Adapted from Baking Bites