Apple Struesel Muffins with a Cajeta Drizzle
Makes: 18 muffins or 72 mini muffins
I adapted the apple cake recipe from the Rick and Lanie cookbook by adding a struesel topping. It was Rick's idea to drizzle on the cajeta. I like making them into mini muffins, but they're equally delicious as full size. I bought my apples at the farmers market so that I could experiment with different varieties of apples. I haven't found any that don't work well in this recipe so feel free to use any of your favorite apples.
Streusel Topping
3/4 cup all purpose flour
1/3 cup brown sugar
1/3 cup chopped nuts
7 tablespoons unsalted butter, cut into small pieces (chilled)
1 teaspoon cinnamon (preferably Mexican cinnamon)
Cake
3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon (preferably Mexican cinnamon)
Salt
1 3/4 cup sugar
1 stick unsalted butter, melted and cooled
3/4 cup vegetable oil
2 eggs
2 1/2 medium apples (about 1 1/4 pounds), peeled, cored and cut into 1/2-inch pieces (you’ll need 3 cups)
1/2 cup toasted chopped nuts
About 1 1/2 cups cajeta (homemade or store bought)
Heat oven to 325 degrees. Line the muffin tins with paper liners.
1. Make the streusel topping: Place all the ingredients in a medium bowl and mix using either a pastry cutter or your fingertips until the mixture holds together in moist clumps. Place in the refrigerator for 20 minutes to chill.
2. Combine the dry ingredients: Measure flour, soda, cinnamon and 1/2 teaspoon salt in a bowl and whisk to combine.
3. Make the batter. In another large bowl, combine sugar, butter, oil and eggs. Beat with large spoon to mix well. Add dry ingredients, apples and nuts. Stir to combine thoroughly. Fill the muffin cups 3/4 full. Top with the chilled streusel.
4. Bake the cake. Slide pans into oven and bake for about 40 minutes for the full size muffins and about 22 minutes for the minis. Remove and cool for five minutes, then move to a cooling rack to cool completely. When you're ready to serve, drizzle on the cajeta.
