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This is the perfect way to start your day.


  • 4 Cups apples, peeled, cored and chopped, 4-5 large apples (we used McIntosh)
  • 4 large eggs, beaten
  • 1 Cup vegetable oil (we like canola)
  • 2 tsp. baking soda
  • 2 tsp. salt
  • 2 tsp. CINNAMON (we used CHINA)
  • 3 Cups all-purpose flour
  • 2 Cups granulated white sugar


  • 3/4 Cup all-purpose flour
  • 1/4 Cup granulated white sugar
  • 2 tsp. CINNAMON
  • 6 TB. butter, room temperature

Preheat oven to 350°. Lightly grease two muffin pans and set aside (you may have enough batter for more than 24 muffins). Peel, core and slice the apples. Cut into good-sized chunks, about 1 inch in size. In a large bowl, beat the eggs with an electric mixer until fluffy. Add the oil and beat until combined. Add the VANILLA EXTRACT, ALMOND EXTRACT, baking soda, salt and CINNAMON. Beat until thoroughly mixed. Next, add the flour and sugar and mix on low just to blend. Then turn the mixer to high and beat until mixture is smooth. The batter will be very thick. Fold in the chopped apples, mixing by hand so the apples do not get too broken up. Divide the mixture between the two muffin pans. Since the batter is so thick, it is easiest to spoon the batter into the pans. To prepare the topping, combine flour, sugar and CINNAMON in a small bowl. Cut the butter into the mixture with a fork until all ingredients are moist and crumbly. If you don't mind a little mess, it is faster to use your hands. Sprinkle equal amounts of topping on each muffin. Bake for about 20-25 minutes on the center rack of the oven. The muffins should feel fairly firm when touched in the middle, or bake an extra 5 minutes. Remove from the oven and place on a cooling rack. Let cool for 5 minutes before removing from the pans.

Prep. time: 10 minutes
Baking time: 20-25 minutes
Yield: 24-28 muffins

Single Strength Vanilla 4 oz. Bottle
Almond Extract 4 fl. oz. Bottle
China Tung Hing Cinnamon Ground .8 oz. 1/4 cup jar

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