I googled apple muffins and combined several ideas to come up with this. It's pretty easy. They taste great after they have rested for a bit and I personally like them spread with a bit of peanut butter.
APPLE MAPLE BACON MUFFINS
Ingredients
- 3 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 grated apple
- 1 apple diced into 1/4" cubes
- 2/3 cup canola oil
- 1 cup maple syrup
- 4 eggs, preferably at room temperature
- 1 container plain Greek yogurt (though I used vanilla)
- 1 cup applesauce
- 1 teaspoon vanilla extract
- 1/2 cup cooked crumbled bacon
Instructions
1. Preheat oven to 400 degrees. Either grease or put cupcake papers in two 12 cup muffin tins.
2. Cook, drain, cool and crumble bacon.
3. In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda and salt. Blend well with a whisk. Add the grated apple (if it is dripping wet, gently squeeze it over the sink to release some extra moisture) and chopped apple. Be sure the grated apple is not clumped. Stir to combine. Now add the bacon and stir to combine.
5. Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). The batter will be thick, but don’t worry! Divide the batter evenly between the 24 muffin cups. Bake muffins for 13 to 16 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
6. Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.