these are apple cinnamon cakes!!!! but really just a blueberry muffin recipe in which i substituted 3 apples tossed in cinnamon sugar for the blueberries, baked them in mini cake pans instead of muffin tins, and brushed with butter and cinnamon sugar after baking djdjajdjw- but FUCK MAN THEYRE SO GOOOOOOOD
I've actually made a few variations on this recipe, which include chocolate chip scuffins, where you substitute chocolate chips for the blueberries and instead of using muffin tins, you just take a large scoop of batter and throw it on a baking sheet, cooking for less time but essentially still following the recipe
i love generic recipes like this so much cause you can really put any kind of your own spin on it!!
I'll put the recipe for these below the cut, and if you make these enjoy!!!
ps @accidental-spice @kanerallels @heckin-music-dork i know how much y'all are into fall vibes, thought you might enjoy these:)))
Cinnamon Apple Cakes!
2 cups all purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 egg
10 ounces (a little more than a cup) sour cream
4 tablespoons melted and slightly cooled butter
1 1/2 cups/3 medium apples
1/4 cup sugar
2 tablespoons cinnamon
Preheat the oven to 350°F/175°C
Peel and chop your apples into roughly 1/2 inch cubes(its perfectly fine if they're uneven!)
Combine your cinnamon and sugar in a medium bowl, then add chopped apples and toss until the apples are coated in the cinnamon sugar, then set aside
Whisk your flour, salt and baking powder in a large bowl
Add the apples to your flour mixture, and gently mix to ensure all the apples are dispersed evenly through the mixture
In another medium bowl, whisk your egg until light and combined, then add the sugar in two additions and whisk until homogeneous
Add the sour cream in 2-3 additions, whisking until light and combined, and finally add your butter, combining well
Using a rubber spatula, fold the liquids into the bowl with the flour mixture, and combine slowly, making sure to mix in all flour while not over mixing the batter
Take out your pans, grease with butter and flour
Divide the batter evenly between your pans. I used four miniature cake pans, but you can use any cake or muffin pans, however i recommend keeping close watch on the time as they won't bake for the same time as small cake pans.
If using small pans, bake for 25-30 minutes. They should have a slightly golden and crisp crust on top when finished.
If using muffin tins, bake 20-25 minutes, though if after inserting a toothpick, it comes out still wet, bake for up to 30 minutes total
If using a large cake pan, bake for 25-30 minutes, checking every 5 minutes after 30 with a toothpick an inch out from the edge, and waiting for a lightly golden crust
When finished, cool on racks in pan for 5-10 minutes before turning out
-For the Topping-
Melt 2 tablespoons of butter and brush/drizzle over baked cakes while they cool. Mix a tablespoon of sugar and 1 1/2 teaspoons of cinnamon in a small bowl and sprinkle over the cakes.
