apple-date coffeecake muffins

Very rarely do I make up a baking recipe from scratch. I modify and change, tweak and substitute, but that's about as far as it goes. With cooking, as opposed to baking, I always make things up from scratch! I'll use a recipe more as inspiration than actual instructions many times. A dash of this, a plop of that, stir some of that over there in this over here and voila! Dinner! Baking always seemed so complicated. So scientific. And I was too afraid to make mistakes. Because it's true - most baking differs from most cooking in that there really are certain scientific things that need to take place in order for the food item, whatever it may be, to come out alright. I guess I'm just getting to the point where I know what those things are!

This is all to say that I've finally made up my own recipe for a baked good. And oh what a baked good it is! I debated over the name. Is it a coffeecake? Is it a spice cake? Muffins? Mini muffins? Giant pan? Oh, the decisions! I went with muffins, though you can make it in just about any form you want - and I've tried most of them! I like muffins because they're good portion control. And with this cake, you might need it! It is rich, sweet and buttery with added moistness from the fruit and sour cream and just enough spice to keep me happy.

Baked in a 9x13 pan yesterday morning, we wrapped up half to store in the freezer for later and another little portion for the neighbor. And the other large piece? Let's just say that quick work was made of it...

And now, without further adieu...

Apple-Date Coffeecake Muffins

• 2 cups flour
• 1 t. baking powder
• 1/2 t. salt
• 1 t. ginger
• 1 t. cinnamon
• 1/2 cup butter
• 1 cup brown sugar
• 1/2 cup sour cream
• 1/4 cup honey
• 1/2 cup applesauce
• 4 eggs
• 1 t. vanilla
• 1 apple, coarsely grated or finely chopped
• 1/2 cup chopped dates
• streusel topping, recipe below (optional, but delicious!)

Preheat oven to 350°. Lightly grease your baking vessel of choosing - I've used a 9x13 pan, muffin cups and mini muffin cups.

In a large bowl, cream the brown sugar and butter until light and fluffy. In a medium bowl, whisk together the flour, baking powder, salt, ginger and cinnamon. In a second medium bowl, combine the eggs, sour cream, honey, applesauce and vanilla. Gradually add the wet and dry ingredients to the brown sugar and butter, stirring after each addition. Stir in the apples and dates. Pour into prepared pan and top with streusel topping. (Also delicious - pour half the batter into the pan, top with half the streusel, then repeat. Streusel filling! And topping! Yum.) Bake 9x13 pan for 45-55 minutes, muffins for about 26 minutes, and mini muffins for about 15. Cool and enjoy!

Streusel Topping
from the Joy of Cooking

• 2/3 cup flour
• 2/3 cup finely chopped pecans
• 2/3 cup brown sugar
• 5 T. melted butter
• 1 t. cinnamon
• 1/4 t. salt

Combine all ingredients.

The first time I made the streusel topping, it was perfect. The second time it seemed like there was too much butter and not enough dry stuff - I'd be curious to see what others have to say!

Comments

[Frida]

Sounds delicious! I'll have to do some math to be able to bake these muffins though, since I'm Swedish and we measure things differently in Europe...
Does "t." stand for teaspoon or tablespoon?

[Y.]

I'm so gonna try try this. But one question: are the chopped dates really necesary? Because i don't think i'll find them here in my city :/.

[Laura]

Ah, yes, European measurements...I have a muffin cookbook from Europe and I'm never quite sure I've got the amounts right! (The little "t" is for teaspoon and the big "T" is for tablespoon.)

[Laura]

No, not at all! I just really like them, but the recipe would be perfectly fine without!

[Christiane Robinson]

These muffins look so yummy! I can't wait to bake them for my family.

[Otehlia]

I made the same streusel topping for a mango-ginger upside down cake. I also thought it was a bit wet, but think I might have pulverized it too much in the processor.
Looks great on those muffins!!