On another note...have you ever eaten these straight from the bag?
If not...you should, they're delicious! I kept taking little nibbles throughout the baking process...I might have a new obsession.
I made a few changes to this recipe, simply because I don't bake with whole wheat flour...not because I'm against it. It's just hard to have 15 different types of flour (i.e. all-purpose flour, whole wheat flour, self-rising flour, cake flour, etc.) in your pantry. I'll just stick with my regular ol' all-purpose flour. If you want to try the original true-to-the-blog recipe, please click here. My adapted version is listed below...
Apple Cinnamon Chip Muffins
Adapted from Multiply Delicious
(above pic is from Multiply Delicious as well)
2 cups all-purpose flour
1 tsp baking soda
1 tsp apple pie spice
½ tsp salt
½ cup unsalted butter, room temperature
1 cup sugar
1 ¼ tsp vanilla extract
½ cup oil (vegetable or canola)
1 ½ cups tart apples, chopped (such as granny smith)
½ cup mini cinnamon chips
Topping and Middle Layer
½ cup light brown sugar
2 tbsp all-purpose flour
¼ tsp cinnamon
2 tbsp butter, cold and cut in cubes
Preheat oven to 375. Spray a muffin pan with nonstick spray or use muffin liners.
In a medium bowl mix flour, baking soda, salt, and apple pie spice.
In a large bowl, beat together butter, sugar, and eggs until smooth. Mix in vanilla and oil. Stir in apples, and gradually blend in the flour mixture. Fold in cinnamon chips. Set aside.
In a small bowl, mix brown sugar, flour, and cinnamon. Cut in butter with a pastry cutter until mixture is like coarse crumbs.
Spoon ½ tbsp into prepared pan and top with cinnamon sugar mixture. Then top another ½ tbsp into muffin cups and finally top with more of the cinnamon sugar mixture.
Bake for 18 to 20 minutes, or until toothpick inserted comes out clean. Cool on wire rack.
These freeze great!