Apple Pie Muffins at midnight

When pulling all-nighters at work, people seem to have vastly different approaches to the serious problem of staying awake and focused. It seems that most people turn to those brightly coloured cans full of caffeinated promises. Some turn to pure and simple caffeine, served steaming hot, with a dash of milk (one of my preferred methods), and others who feel comfortable that they can go it alone, and “push through the pain”. Now during these all nighters, I might sneak off for a quick kip (okay, my real approved method) every now and again (lets call them micro-naps shall we, micro in this case being 20 minutes) but you can’t always let the rest of the people working with you take this route (someone after all needs to do all the work).

It doesn’t give you wings, but is damn good anyway!

In the interests of experimenting (and also cause all the energy drinks in a square kilometer radius had all already been drunk), I decided to try a new approach to getting everyone through our latest all nigther: feed them enough tasty muffins that they’ll feel inspired enough and have enough energy to push through the evening! And you know what, I think it worked. Either that or everyone was on one epic sugar rush, mixed with the inability to stand up from their chairs, that they actually had no option but to work until the rush wore off (strategically planned to be 6 hours later). Oh and why the apples? Well, you need to convince them that the muffins are for their health somehow.

Either way, the job was done. I suppose that in the end, that is all that really matters!

Apple Pie Muffins

(Makes 12 Muffins)


  • 2 ¼ cups cake flour
  • 2 tsp. cinnamon
  • 1 tsp. bicarbonate of soda
  • ½ tsp. salt
  • 1 egg
  • 1 cup buttermilk
  • ½ cup butter, melted
  • 1 tsp. vanilla extract
  • 1 ½ cups brown sugar
  • 1 tin (385g) pie apples, drained and roughly chopped


  • ½ cup brown sugar
  • 1/3 cup cake flour
  • ¼ cup oats
  • 1 tsp. cinnamon
  • 3 tbsp. butter, melted

Preheat the oven to 190C. Line 12 muffin cups with paper muffin wrappers.

In a large bowl, mix together the flour, cinnamon, bicarb and salt. In a separate bowl, whisk together the egg, buttermilk, butter, vanilla and sugar until the sugar has dissolved.

Pour the wet ingredient mixture into the dry ingredients. Stir until just combined and fold in the chopped apples. Spoon the batter into the lined muffin cups.

Make the muffin topping by combining the brown sugar, flour, oats, cinnamon and melted butter until well blended. Sprinkle this over the uncooked muffin batter.

Bake for 25 minutes or until the tops of the muffins spring back when lightly pressed. Remove from the oven and cool in the tins for a few minutes.

Transfer to a wire rack and when completely cool, store in an airtight container at room temperature.

Drinking with this recipe:

As I don’t have a wish to be unemployed, the only thing I was drinking with this recipe was coffee and water.

Recipe inspired by My Baking Addiction

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