#Kitchen #Recipe and #HealthyFood: Alyssa Rivers September 20

Alyssa Rivers September 20 लेबलों वाले संदेश दिखाए जा रहे हैं. सभी संदेश दिखाएं

सोमवार, 20 सितंबर 2021

Apple Streusel Muffins

These crumbly apple streusel muffins are sure to become your new favorite treat. They are perfectly spiced with cinnamon and nutmeg, and bursting with fall flavor in each bite!

Apples are a must when making any fall dessert. They are so soft and juicy when baked, and their tart flavor pairs perfectly with warm spices! Apple galette, tart, and cobbler are more rustic desserts to try out this fall!

Cinnamon Apple Streusel Muffin Recipe

As much as I love some pumpkin, I think apple recipes are highly underrated for fall. Apple is king in my book. The way the tart, sweet flavor of apple blends with cinnamon and nutmeg is so delicious. It’s a classic pairing! Then, put it in muffin form and you have a seriously tasty treat on your hands. My caramel apple cupcakes have been a favorite at our house recently, but I think these apple streusel muffins are just as good, if not better! Topping the muffins with streusel makes them taste like little pastries. It’s all the buttery goodness that you need in your life right now. They are absolute perfection!

Take them to a potluck. Serve them at a birthday party. Have them with coffee. These tasty muffins will shine no matter the occasion! When I pull these out of my oven, 1- the smell is to die for, and 2- it is beyond difficult not to gobble one up in all of its steamy, warm goodness. Whether you choose to eat them as-is or with a little cinnamon honey butter inside, you’re going to love how perfectly sweet and moist these are. They’re the perfect dessert or breakfast, honestly, and I haven’t been able to get enough! These apple streusel muffins are soft, sweet, and ready to please. Just the kind of thing your family will go crazy over!

Ingredients for Apple Streusel Muffins

Don’t let the hefty ingredient list fool you, these are all things you have in your pantry right now! The key here is just to use the freshest apples possible. Looking for measurements? You can find them in the recipe card below!

Muffin Base

Eggs: Eggs are used as a binding agent and to add moisture.
Sour Cream: This is the secret ingredient for getting your muffins as moist as possible! It bumps up the fat content in your batter. It also adds a hint of a tangy flavor which I find to be delicious!
Butter: I use unsalted, melted butter in this recipe. Because of the added fat content, it helps to keep your muffins moist. It also adds a tasty rich flavor!
Granulated Sugar: This is what’s going to make your muffins perfectly sweet. It melts down to create the perfect texture during the baking process!
All-Purpose Flour: Not only is it what I typically have on hand, but all-purpose flour also makes your muffins light and airy! This is because it doesn’t have a high protein content.
Baking Powder and Baking Soda: Using both baking powder and baking soda is a must! They keep your muffins from becoming dense.
Salt: Add salt to enhance flavor!
Cinnamon: This is what’s going to give your muffins their perfect fall flavor! It’s the perfect addition of warm spice.
Nutmeg: Also a necessity! Nutmeg is warm, sweet, and woody.
Apples: You can use just about any apple variety here. I like using Granny Smith for their tart flavor! No matter the apple you choose, just make sure they are fresh, peeled and diced! See more tips on choosing apples below.

Streusel Topping

All-Purpose Flour: For the best light and crumbly structure!
Granulated Sugar: This will add the perfect sweetness to your streusel.
Brown Sugar: For a little extra depth and rich sweetness!
Cinnamon: You can never have enough cinnamon in fall desserts! Pop some into your streusel for added tastiness.
Cold Butter: Using diced cold butter is super important here! The low temperatures will make your topping nice and crumbly.

How to Make Apple Cinnamon Streusel Muffins

Making homemade muffins is much easier than you’d think! They come together in just a few simple steps. In no time, your kitchen will be filled with the amazing smells of apple and autumn spice!

Preheat Oven and Prep Pan: Let’s make some muffins! To begin, preheat your oven to 350° Fahrenheit. Line a baking pan with cupcake liners. Set aside.
Prepare Streusel: Now on to the streusel. Start by mixing the flour, sugar, brown sugar, and cinnamon together. Then, cut in the butter using a pastry cutter or a fork until you have pea sized clumps remaining
Mix Wet Ingredients and Sugar: In a large bowl, whisk together the eggs, sour cream, melted butter and sugar.
Mix Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
Combine Wet and Dry Ingredients: Next, add the dry ingredients to the wet ingredients and mix until just combined. Stir in the apples.
Fill Liners and Top With Streusel: Use a large cookie scoop to fill the baking cups 2/3 of the way full. Sprinkle the streusel over the tops of the muffins.
Bake and Serve: Bake for 20-25 minutes, until they turn golden brown and set in the center. Allow the muffins to cool before serving.

Process shots of preparing muffin batter.

Tips for Making the Best Streusel Muffins

Hardly anything says fall quite like spiced apples. These muffins are perfect for a cool crisp fall morning or for serving as a dessert. Here are a few tips to help you make the best apple streusel muffins! They’ll be a hit.

Vegetable Oil: Using vegetable oil instead of butter in this recipe will give your muffins a more tender crumb. It also adds moisture. If you’d like to substitute the oil for butter, you may, but know that the crumb will change the texture.
Diced Apples: You can dice your apples large or small for this recipe, but I like a smaller dice so the apple gets more evenly distributed throughout the batter.
Apple Varieties: There are several different types of apples that hold up well to baking. Granny Smith apples are nice and tart and hold their shape, while Honeycrisp are sweeter, larger and hold their shape just as well. Braeburn or Pink Lady apples are bursting with flavor and a popular choice!
Don’t Overfill: Only fill your muffin tin 2/3 of the way full. If you overfill them, they may spill over the sides and stick to the pan.

Storing Apple Muffins

These muffins do very well at room temperature and can be stored for up to 5 days. I would avoid storing them in the fridge as that can make the streusel topping become wet and sticky.

In the Refrigerator: Store in an airtight container in the refrigerator for up to 5 days. Let come to room temperature before serving.
In the Freezer: You can store your muffins in freezer bags for up to 3 months. Let them thaw overnight in the fridge before eating.
Reheating: To reheat, wrap your muffin in a paper towel and pop it in the microwave for 10-15 second intervals. Serve when warmed through.

A muffin torn into 2 pieces on a wire rack.

Apple Streusel Muffins

These crumbly apple streusel muffins are sure to become your new favorite treat. They are perfectly spiced with cinnamon and nutmeg, and bursting with fall flavor in each bite!

Course Breakfast

Cuisine American

Keyword apple streusel muffins

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings Muffins

Calories 246kcal

Author Alyssa Rivers

Ingredients

2 large Eggs
1 Cup Sour Cream
½ Cup Unsalted butter melted
1 Cup Granulated Sugar
2 Cups All Purpose Flour
1 Teaspoon Baking Powder
½ Teaspoon Baking Soda
½ Teaspoon Salt
1 Teaspoon Cinnamon
¼ Teaspoon Nutmeg
1 ½ Cup Apples Peeled and Diced

Streusel

½ Cup All Purpose Flour
¼ Cup Granulated Sugar
¼ Cup Brown Sugar
1 Teaspoon Cinnamon
6 Tablespoons Cold Butter diced

Instructions

Preheat the oven to 350° and line a baking pan with cupcake liners. Set aside.
Prepare the streusel by mixing the flour, sugar, brown sugar, and cinnamon together. Cut in the butter using a pastry cutter or a fork until you have pea-sized lumps remaining
In a large bowl whisk together the eggs, sour cream, melted butter, and sugar.
In another bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the apples. Use a large cookie scoop to fill the baking cups 2/3 of the way full. Sprinkle the streusel over the tops of the muffins.
Bake for 20-25 minutes, until starting to turn golden brown and set in the center. Allow the muffins to cool before serving.

Nutrition

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रविवार, 20 सितंबर 2020

Parker House Rolls

Parker House Rolls are soft, melt in your mouth rolls, that are buttered before and after baking for rich irresistible flavor. They are so good, it’ll be hard not to want to make them everyday.

These are so yummy you can eat them plain or for extra pizzazz, pair these tender rolls with home made Apple Butter, Strawberry Jam or this Easy Honey Butter! Anyway you serve and eat them, they’re delicious!

Baked parker house rolls in a pan.

Amazing Parker House Rolls

Parker House Rolls are so decadent and heavenly, you can serve them at a nice dinner or for just a special treat during the week. They will be the talk of the table. They are super simple and easy to make too. It just takes a little time, but it’s really hard to mess these up. If you’re new to working with yeast, this is a great first recipe to try. They turn out beautifully no matter what!

The extra touch of butter both before and after you bake them make them so buttery and soft. These pillow-y rolls are a bread lovers dream come true. Optional is topping these exquisite rolls with flaky salt extra flare and taste. These will soon become a dinner favorite. Use them for holiday meals, special occasions, or when ever you just want a home baked divinely made roll.

Parker House Ingredients:

The milk, butter and egg in these rolls create an enriched dough which makes the rolls super soft.

Milk: The more fat in the milk the richer the dough
Warm Water: Make sure it’s between 95 and 110 degrees to activate but not kill the yeast
Sugar: Slightly sweetens the dough but mostly feeds the yeast.
Active Dry Yeast: There is a difference between Active and Instant and both can be used here. If you use Instant you don’t have to let the yeast proof.
Butter: Add flavor and softness
Egg: Extra large eggs are my go to for extra rich bread.
Flour: Unbleached bread flour will yield a nice rise to your rolls.
Salt: Essential is bringing flavor to the rolls.

How to Make the Dough:

Bread of any kind always takes a little bit of time, but these are so worth it!

Warm: Microwave the milk until just warm, but do not scald it. Then add it to a stand mixer along with the warm water, sugar and yeast. Stir and let the yeast proof for 5-10 min. If you use Instant yeast you can skip the proofing step.
Combine: Next add in the softened butter and egg. Using a dough hook, add in the flour and salt and mix on low until a dough starts to form. Increase the speed and add flour if needed until the dough pulls away clean from the bowl. It should be soft but not sticky.

Making the dough for Parker House Rolls

Tips for Kneading the Dough:

Knead: On a floured surface knead the dough until smooth-5-10 minutes. Place in a large greased bowl and cover with plastic wrap and let rise for 1-1/2 hours or till doubled.
Punch: Once risen, punch the dough down and roll out to 1/2 inch thick. Cut circles with a biscuit cutter. Indent the middle of each circle with a wooden skewer or handle of a spoon, and brush with melted butter. Fold in half and place in a 9×13 inch greased pan. Cover again and let rise until doubled, about an hour.
Bake: When ready, bake in a 350 degree oven for 15-20 minutes or till golden brown. Remove from the the oven and brush with additional butter and top with flaky salt if desired.

Kneading Parker House Rolls

Cutting out and shaping buttering Parker House

What are Parker House Rolls?

Where did they Originate: Parker House Rolls were accidentally invented in the 1870’s by an angry baker. The story goes that the baker who worked at the Parker House Hotel in Boston was mad after an altercation with a hotel guest and threw an unfinished pan of rolls in the oven. The folded over appearance, created a buttery light as a feather texture like pocket on the inside and a golden buttery top on the outside. By the late 1870’s the recipe was appearing in cookbooks and has been a family favorite ever since.
Shape: If you troll the internet you’ll discover Parker House Rolls in all sorts of shapes. The classic original however is the one I have here. Folding the circles in half will give you that original pocket for your butter or jam, but there is no wrong way to fold, roll or shape your roll. They will all taste amazing.

Brushing butter on golden baked Parker House Rolls

Make Ahead, Store and Freezing Rolls:

Make Ahead: If you’d like to get a head start on these the day before or early in the morning, follow the recipe up to just after you shape them. Once you have shaped them and put them in a pan, put the pan in the fridge till your ready to bake. They will keep in the fridge up to overnight. When ready to bake bring the rolls out 30 min. prior to baking and then bake as directed.
Freezing them Before Baking: You can easily freeze the dough as well before baking, think Rhodes Rolls. Shape the rolls on pan and freeze for at least 8-12 hours. You can then put them in a freezer safe bag and freeze for up to 3 months. When ready to use Thaw at room temperature for 3-5 hours till risen. Then bake as directed.
Freezing already Risen: You can also let the rolls rise then freeze in a freezer safe bag or container for up to 3 months. Again let the rolls thaw at room temperature till soft about 2 hours and bake as directed.
Storing Baked Rolls: Bake and cool rolls completely. Keep in an airtight container or bag for up to 3 days or freeze for up to 3 months. Thaw and warm before serving.

Parker House Rolls soft, melt in your mouth rolls, that are buttered before and after baking with flaky salt

Serve Rolls with One of These Yummy Soups:

Rolls are a staple with soup and here are a few favorites to try:

Parker House Rolls

Parker House Rolls are soft, melt in your mouth rolls, that are buttered before and after baking for rich irresistible flavor. They are so good, it'll be hard not to want to make them everyday.

Course Appetizer, Bread, Side Dish

Cuisine American

Keyword house rolls, parker house rolls, parker rolls

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings Rolls

Calories 179kcal

Author Alyssa Rivers