Total Time
35mins
Prep 10 mins
Cook 25 mins

Ingredients Nutrition

Directions

  1. Sift together flour, sugar, baking powder, salt and cinnamon into mixing bowl.
  2. Cut in shortening with pastry blender until fine crumbs form.
  3. Combine egg and milk.
  4. Add to dry ingredients all at once, stirring just enough to moisten.
  5. Stir in apples.
  6. Spoon batter into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full.
  7. Sprinkle with nut crunch topping.
  8. Bake in 375 degree oven 25 minutes or until golden brown.
  9. Serve hot with butter and homemade jelly or jam.
  10. NUT CRUNCH TOPPING: Mix together 1/4 c brown sugar (packed), 1/4 c chopped pecans and 1/2 t ground cinnamon in small bowl.
Most Helpful

5 5

This is a very tasty filling cupcake. The topping makes it nice and sweet. I chopped my apple into small pieces and came out great.

4 5

I cannot say enough about this recipe!!! I substituted coconut milk for the milk, I also added 1/2 tsp. more cinnamon! Because my apples were losing their tartness I added lemon juice to the grated apple, about 4 tbsp. I doubled the recipe and also added one more Eggs as my eggs seemed small for large... For the crunch I made an apple crisp crumble, 3/4 c. Margarine, 3/4 c. Brown sugar 3/4c. Unbleached flour, 1tsp. Baking powder, 1/4 tsp. Salt some finely grated pecans. Plenty of crumble for another double batch, the crumble keeps well in the fridge for a good month.

5 5

I really liked these. I made them as "cupcakes" much smaller and in the paper cups. I shredded a bit too much apple and just put it in anyway. They were very moist and great heated up just slightly.