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Streusel Top Apple Muffins (No Mixer)

These moist apple muffins are packed with juicy apples and topped with a crunchy brown sugar streusel topping! They’re really easy to make, too. Perfect for a fall breakfast with a hot cup of coffee!

streusel topappl muffin on a table with coffe, an apple and cinnamon sticks

Don’t you just love a delicious muffin with a nice hot cup of coffee in the morning?  These streusel top apple muffins are to die for! They’re great with coffee or on their own!

They’re also perfect for lunch boxes or snacks!

And I absolutely LOVE baking with apple and cinnamon! It just makes the whole house smell so good! 

These muffins are guaranteed to satisfy ALL your muffin cravings! 

two streusel top apple muffins on wooden table with an apple and cinnamon sticks

Why you’ll love these streusel top apple muffins:

They’re incredibly soft, and SUPER moist.

They’re full of sweet, juicy apples.

They’ve got an AMAZING crunchy, streusel topping.

They’re so simple to make and it’s all made by hand – you don’t need a mixer.

They taste like they’re fresh from the bakery!

two streusel top apple mufins, one on top of the other, with two apples and cinnamon sticks

You only need a few basic pantry ingredients to make these muffins:

Flour

Brown and white sugar

Spices

Leaveners

Salt

An egg

Milk 

Butter

Apples 

Each ingredient is important in its own way:

Flour: I use all-purpose. For a richer, nuttier flavor, you could use whole wheat flour, too. The texture would be a bit coarser compared to all-purpose flour, but it would be a lot healthier. If you want, you could use half all-purpose flour and half whole wheat flour.

Sugar: I use a combination of packed brown sugar and granulated white sugar. The brown sugar gives a nice caramel touch which really compliments the apple and spices. Brown sugar also adds moisture and helps keep the muffins moist longer.

Spices: I use ground cinnamon and ground nutmeg.

Leaveners: I use both baking powder and baking soda, because I wanted to add more lift to the muffins since I added the topping. Both leaveners also help to give the muffins that cute little dome!

Salt: I always use a bit to boost all the flavors.

Egg: I use 1 large egg. I found that using more than 1 egg for this recipe tends to make the muffins a little drier.

Milk: I use fresh low fat milk, but you could use full fat milk. I’m not sure of how nut milks would affect the overall flavor, but I’m guessing it wouldn’t make that big of a difference.

Apples: I use Gala apples because they’re sweet. I don’t really like tart apples, but you could use your favorite apple variety for this recipe.

Butter: I use unsalted butter. If you want to use salted butter, just omit the salt from the recipe.

How to make streusel top apple muffins in 6 easy steps:

Whisk together the dry ingredients.

Whisk together the wet ingredients.

Add the dry ingredients to the wet ingredients.

Gently fold in the chopped apples.

Make the streusel topping.

Sprinkle the muffins with the topping and bake.

4 WAYS TO MAKE THE STREUSEL TOPPING:

 

These are 4 different ways I’ve used to make the streusel topping. Use whichever method works best for you!

Food processor

This is the fastest and easiest method. Just put all the ingredients in a food processor and pulse until the mixture becomes crumbly.

Fork

You can mash all the ingredients together using a fork until the mixture is crumbly.

Pastry blender

Just like the fork, you can also use a pastry blender to cut the butter and mash everything together until it’s crumbly.

Fingers

You can use your fingers to rub the butter together with the other ingredients until it looks like coarse crumbs.

streusel top apple muffin with 2 apples and 2 cinnamon sticks

TIPS FOR SUCCESS

  • Don’t overmix the batter,otherwise the muffins could get dense instead of fluffy.
  • Don’t fill the liners all the way to the top, otherwise the muffins will overflow. Fill them about  ¾ full.
  • This recipe includes just the right amount of streusel topping for each muffin. If you put a lot of topping on the muffins, they’ll create an unattractive uneven top. A little really goes a long way!
  • These muffins spoil faster than regular muffins because they contain fresh fruit. If you don’t plan on eating them within a day or so, put them in the refrigerator in an airtight container or storage bag for up to 3 days. Keep in mind that once refrigerated, the streusel topping will begin to lose its crunchiness due to the moisture.
  • You can easily reheat these muffins the next day. Just pop them in the oven (350 °F / 180 °C) for about 10 minutes.

Let me know how these streusel top apple muffins turn out for you in comments below! I’d love to hear from you!

~Voula

Streusel Top Apple Muffins (No Mixer)

These moist apple muffins are packed with juicy apples and topped with a crunchy brown sugar streusel topping! They’re really easy to make, too. Perfect for a fall breakfast with a hot cup of coffee!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: streusel top, apple, muffins, no mixer, easy, cinnamon
Servings: 12

Equipment

  • a 12-cup muffin or cupcake tin
  • 12 muffin or cupcake liners

Ingredients

For the muffins

  • 2 cups (254 g / 9 oz) all purpose flour
  • 2 teaspoons baking powder
  • ½  teaspoon baking soda
  • ¼  teaspoon salt
  • ½  cup firmly packed brown sugar (100 g / 3.5 oz) 
  • ½  cup granulated white sugar (100 g / 3.5 oz) 
  • 1 teaspoon vanilla
  • 2 teaspoons ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ⅓ cup (80 ml / 2.7 fl oz) vegetable oil
  • ½ cup (125 ml / 4 fl oz) milk
  • 1 large egg
  • 2 medium apples, (cored, peeled and cubed or cut into small pieces)

For the streusel topping

  • ¼ cup firmly packed brown sugar (50 g / 1.75 oz) 
  • ¼ cup all purpose flour (30 g / 1 oz) 
  • ½  teaspoon ground cinnamon
  • 2 tablespoons (30 g / 1 oz) cold butter
  • a pinch of salt

Instructions

  • Preheat the oven to 400 °F / 205 °C.
  • Line a 12-cup muffin tin with liners. Set aside.

Make the muffins

  • In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  • In another bowl, whisk together the brown and white sugar, the vanilla, and the spices. Add the milk, oil, and egg and mix until combined. 
  • Mix the flour mixture into the egg mixture and whisk until just combined. Don’tovermix.
  • Gently fold in the chopped apples.
  • Fill the liners ¾ of the way full. Set aside.

Make the streusel topping

  • Put all the topping ingredients in a food processor and pulse until the mixture becomes crumbly. OR Add the topping ingredients to a small bowl and mash them together using a fork, pastry blender, or your fingers, until they resemble coarse crumbs.
  • Sprinkle the muffins with the topping.
  • Bake for 20 to 25 minutes, or until a toothpick inserted in the center of the muffin comes out clean.
  • Let the muffins cool in the pan for about 10 minutes before removing them to a wire rack for another 10 minutes to cool completely. 
  • Enjoy!

Notes

  • These muffins spoil faster than regular muffins because they contain fresh fruit. If you don’t plan on eating them within a day or so, put them in the refrigerator in an airtight container or storage bag for up to 3 days. Keep in mind that once refrigerated, the streusel topping will begin to lose its crunchiness due to the moisture.
  • You can easily reheat these muffins the next day. Just pop them in the oven (350 °F / 180 °C) for about 10 minutes.
© Pastry Wishes
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Easy Apple Rose Tart with Dulce de Leche

 This stunning dessert is delicious, yet surprisingly easy to make! Wow your guests with this heavenly apple rose tart with dulce de leche!

apple rose tart with dulce de leche kitchen towel and spatula

I always get so many oohs and ahhs when I make this dessert! 

For some reason, people think it’s complicated because of its pretty design.

Believe me, though, it isn’t!

This tart is similar to the classic French apple tart, but instead of the apple compote on the bottom, I added dulce de leche, instead. The result? AMAZING! Apples are absolutely perfect with dulce de leche!

Why I love this dessert (and I think you will too!):

  • You’ll save time by using ready-made dulce de leche instead of making it, which can take several hours.
  • You don’t need to soften the apple slices first in order to arrange them.
  • You don’t need to pre-bake (or blind bake) the crust.
  • It’s lightly spiced and not overly sweet.

You will need:

  • Tart crust: I make my own pâte sucrée, which is a classic French sweet pastry crust that’s traditionally used for tarts. It’s basically a sweet shortcrust pastry. If, however, you’re pressed for time, you could just buy a ready made tart shell.
  • Dulce de Leche: Dulce de leche is similar to caramel. It’s a beautiful creamy sauce that you can drizzle over cheesecake, ice cream, brownies, or whatever you like, really. It’s slowly cooked over a long period of time. To make things easier and save time, I just use a can of ready-made dulce de leche.
  • Apples: I use Gala apples because they’re mildly sweet and I love the color in the tart (that’s why I don’t peel them), but you could use your favorite variety, instead.

HOW TO MAKE THE SWEET PASTRY CRUST

 

how to make french pastry crust steps 1-4

how to make french pastry crust steps 5-8

MAKE-AHEAD TIP

The tart dough can be frozen for later use. I wrap it in plastic wrap and then place it in 1 or 2 freezer bags to prevent any odors from being absorbed. It can be frozen for up to a month. To thaw, just put it in the refrigerator the night before you want to use it.

HOW TO SLICE THE APPLES FOR THE ROSE DESIGN

Slicing the apples is really simple. After you wash them, here’s what to do:

how to slice apples for apple rose tart 3 steps

I like to keep all the slices in a bowl and cover it with plastic wrap so that they don’t brown until I’m ready to use them.

Since the apple slices will be placed vertically in the tart, you can slice the bottoms of the bigger ones so that they’re all the same height. You could do this by stacking a few slices on top of each other and then cutting off a bit of the bottom part that will be placed in the tart.

HOW TO MAKE THIS EASY APPLE ROSE TART WITH DULCE DE LECHE

how to make apple rose tart with dulce de leche 4 steps

 

apple rose tart with kitchen towel, spatula, two apples and three cinnamon sticks

TIPS FOR SUCCESS

  • I suggest using a mandoline to thinly slice the apples. It just makes everything easier and allows for even baking because all the slices are the same size. If you don’t have a mandoline, you can slice them with a sharp paring knife – they need to be about ⅛  inch (3 mm) thick.
  • Before spreading the dulce de leche on the crust, stir it a few times in a bowl to make it a bit creamier and easier to spread.
  • Keep the butter cubes in the freezer while preparing the other ingredients for the crust. It will stay nice and cold and make it easier to pulse.
  • A removable bottom tart pan will make it really easy to slip off the outer ring without ruining the beautiful, fluted crust. For this recipe, I used a nonstick 11-inch tart pan with a removable bottom. 
  • Wait at least 1 ½ hours for the tart to cool down before cutting, otherwise it will fall apart.
  • You don’t have to keep the skins on the apples like I did, but if you do, use a serrated knife to slice the tart so that the spiral design remains intact.

SERVING IDEAS

  • I think this tart is best served warm or at room temperature. 
  • A simple, but pretty topping would be dusting the tart with powdered sugar. 
  • It’s also delicious served with vanilla ice cream or freshly whipped cream.
  • If you want, you could reserve a few tablespoons of the dulce de leche and drizzle it on top before serving.

two apple rose tart slices with two cinnaom sticks, an apple and a kitchen towel

Enjoy!

~Voula

MORE PIE AND DULCE DE LECHE RECIPES!

Easy Blueberry Pie (With Lattice & Crimp Tutorial)

No-bake Banoffee Pie Cups

Let me know how this Easy Apple Rose Tart with Dulce de Leche turns out for you in the comments below! I’d love to hear from you!

Easy Apple Rose Tart with Dulce de Leche

This stunning dessert is delicious, yet surprisingly easy to make! Wow your guests with this heavenly apple rose tart with dulce de leche!
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: easy, apple, rose, tart, dulce de leche
Servings: 8 -10

Equipment

  • one 11-inch (28 cm) or 9-inch (23 cm) tart pan with a removable bottom

Ingredients

For the pâte sucrée

  • 2 cups (8.8 oz / 250 g) all-purpose flour
  • a pinch of salt
  • 1 tablespoon sugar
  • 1 stick + 1 tablespoon (125 g) unsalted butter, cut into cubes
  • 1 egg yolk
  • 4 tablespoons (1.8 fl oz / 50 ml) ice water

For the filling & topping

  • 1 can ready-made dulce de leche (13.4 oz / 380 g)
  • 4 - 5 Gala apples, cored and cut into ⅛ inch / 3 mm thick slices
  • ½ teaspoon ground cinnamon

Instructions

Make the pâte sucrée

  • In a food processor, pulse together the flour, salt and sugar until combined.
  • Add the cubed butter, a few at a time (I do it in 3 batches), and pulse until the dough looks like coarse crumbs.
  • In a small bowl, mix the egg yolk together with the ice water and slowly add it to the flour mixture. Pulse until the dough comes together.
  • Place the dough on a lightly floured surface and roll into a ball. Then shape it into a flat disk. Wrap the disk in plastic wrap and refrigerate for 30 minutes.

Prepare the filling & topping

  • In a small bowl, stir the dulce de leche a few times to make it creamier and easier to spread. Set aside.
  • Cut the cored apples in half. Place the cut side down and thinly slice them (about ⅛ inch / 3 mm thick). Place them in a bowl and cover with plastic wrap to prevent browning. Set aside 3-4 really thin slices in another bowl with a few drops of water.
  • Preheat oven to 392 °F / 200 °C.
  • Roll out the dough and fit into the tart pan.
  • Spread the dulce de leche on the bottom of the crust.
  • Starting from the edge of the tart, place overlapping apple slices vertically, cut side down. Each slice should overlap the previous one halfway.
  • Continue arranging the apple slices tightly into a spiral until you reach the center of the tart.
  • Roll the 3-4 very thin apple slices together into a spiral shape. Place it in the center of the tart.
  • Sprinkle the entire tart with cinnamon.
  • Bake for 35 minutes or until it's golden brown.
  • Allow it to cool for at least 1 ½ hours before slicing.
  • Enjoy!

Notes

Cover any leftovers with plastic wrap and refrigerate for up to 3 days.
MAKE-AHEAD TIP
The tart dough can be frozen for later use. I wrap it in plastic wrap and then place it in 1 or 2 freezer bags to prevent any odors from being absorbed. It can be frozen for up to a month. To thaw, just put it in the refrigerator the night before you want to use it.
Pâte sucrée from https://thefrenchcookingacademy.wordpress.com/2018/05/23/french-style-lemon-tart/
© Pastry Wishes
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Easy Apple Chips

Sweet, crunchy, healthy and delicious! Apple chips are so simple to make at home and the best thing is you DON’T need a dehydrator!

Easy Apple Chips

I usually make apple chips in the fall when I want something sweet to snack on, but healthy, too! 

This recipe has only 2 ingredients: apples & ground cinnamon! They’re baked, NOT fried, so they’re incredibly healthy. They’re also a great lunch box snack for kids! 

Easy Apple Chips

What’s the best apple for apple chips?

I like sweet apples for this recipe, but just about any apple will do. Some varieties have more moisture than others, which will affect the baking time and the color of the chips after they’re baked. 

How do you cut apple chips?

The thinner the slices, the crispier they become. Thick slices will not get crunchy, like chips should be! That’s why I always use a mandoline slicer to make them paper thin. If you don’t have one, you can just slice them with a sharp knife, but make sure you slice them as thinly as you possibly can. 

How long does it take to make easy apple chips?

The key to making apple chips is to bake them slowly at a low temperature. I found that baking them at 250 °F / 120°C for about 2 – 2 1/2 hours is ideal. Another factor that affects the baking time is the variety of apples you choose and how much moisture they have. Some varieties need more time in the oven. 

Can I add anything to the apple slices before I bake them?

Sure! You can add some sugar or brown sugar, or you can try one of the following variations:

  • Lightly sprinkle them with freshly grated nutmeg.
  • Brush each slice with honey or maple syrup.

Easy Apple Chips

 

HOW TO MAKE APPLE CHIPS IN 4 EASY STEPS

STEP 1: PREPARE YOUR APPLES

Wash and dry your apples. 

STEP 2: SLICE YOUR APPLES

Cut the top off the apples. Using a mandoline slicer and starting from the top, carefully slice your apples as thin as possible. By slicing them this way, each one will have a cute little “star” inside! You can core them if you like, but you won’t get the beautiful design in the middle! 

STEP 3: PREPARE YOUR BAKING TRAY

Line a baking tray with parchment paper and place each slice on it, making sure that the slices don’t overlap.

STEP 4: BAKE

Sprinkle the slices with cinnamon and bake for about 2- 3 hours, flipping the slices over halfway. Turn off the oven when done and keep the chips inside. The slices will become crispier as they cool off.

What goes with apple chips?   

There are lots of ways to enjoy apple chips, depending on your mood.

If you want to stay healthy…

enjoy them straight out of the oven!

If you’re feeling more adventurous…

serve them with oatmeal or dip them in Greek yogurt topped with walnuts, raisins, and honey!

If you’re feeling naughty…

dip them in Nutella or pour some melted chocolate or caramel sauce over them (with a scoop or 2 of vanilla ice cream on the side)!

P.S. No matter what mood you’re in, these apple chips tend to disappear fast!

Please let me know how these easy apple chips turned out for you in the comments! I would love to hear from you!

EASY APPLE CHIPS

Sweet, crunchy, healthy and delicious! Apple chips are so simple to make at home and the best thing is you DON’T need a dehydrator!
Course: Snack

Ingredients

  • 2 medium apples
  • 1-2 teaspoons ground cinnamon

Instructions

  • Preheat the oven to 120°C / 250 °F.
  • Wash and dry the apples.
  • Cut the top off the apples. Starting from the top, carefully slice your apples as
    thin as possible using a mandoline slicer or a sharp knife. You can core them, if you like
  • Line a baking tray with parchment paper and place each slice on it, making sure that the slices don’t overlap.
  • Sprinkle the slices with cinnamon and bake for about 2- 3 hours, flipping the slices over halfway. 
  • Turn off the oven when done and keep the chips inside. The slices will become crispier as they cool off.
  • Store them in an airtight container right away.
  • Enjoy!

Notes

  1. Apple chips can be stored in an airtight container for up to a week.
  2. They are best the day they are made because they lose their crispiness as days pass. If they become soft, you can put them back in the oven at 100 ° C / 212 °F, for about 15 -20 minutes and allow them to cool in the oven.
©Pastry Wishes

 

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