Fall break is next week, October 17th and 18th. There are so many ways to spend fall break. Some of my all-time favorites would be visiting farms or pumpkin patches, carving pumpkins, going to haunted houses, and even baking.
Are you thinking about visiting a farm in the fall?
I recently visited Eckert’s Farm twice last year. They have some really fun activities there for most age groups. Apple picking and their famous hayride were my top three there. They also have food and snack stands to enjoy. Normally going to a place like this would be a headache in many different ways however, Eckert’s farm is very manageable. The most popular days to go would be during the weekend so if you want to avoid the crowd, visit during one of our days off! They are open every day during the week except Monday.
Want to try a tasty fall treat? These delicious Apple Pie Muffins would be great!
All recipes are courtesy of TikTok user @_jenperezz
Apple pie filling
Ingredients
-2 cups apples, peeled and chopped(240g)
-2 Tbsp unsalted butter (28g)
-¼ cup light brown sugar, packed (53g)
-1 ½ tsp cornstarch
-2 tsp ground cinnamon
-1/16 tsp ground nutmeg
Apple muffins
Ingredients
-2 cups all-purpose flour (250g)
-2 tsp baking powder
-2 tsp ground cinnamon
-½ tsp salt
-½ cup unsalted butter, room temperature (113g)
-½ cup light brown sugar, packed (107g)
-⅓ cup light brown sugar, packed (107g)
-⅓ cup granulated sugar (67g)
-2 eggs, room temperature
-2 tsp vanilla
-½ cup milk, room temperature (120ml)
-1 ½ cups apples, peeled and chopped (215g) + 1 Tbsp all-purpose flour (8g)
Instructions
Crumble/streusel
In a medium bowl whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt. Add the diced butter and with your fingers press the butter and flour together until you get a crumbly mixture. Set aside. Place in the refrigerator meanwhile.
For the apple pie filling:
Combine apples, butter, brown sugar cornstarch, nutmeg, and cinnamon in a medium-sized pan over medium-low heat. Stir frequently until butter is melted and sugar is dissolved.
Bring to a simmer, stirring occasionally, until apples are tender when pierced with a fork. Set aside to cool
For the muffins
Preheat oven to 425 F. Line a muffin tin.
In a medium bowl whisk together flour, baking powder, cinnamon, and salt. Set aside
In a large bowl beat the butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
Add in eggs and vanilla and mix until combined.
Add the dry ingredients to the creamed mixture alternately with the milk. Mix until just combined.
Toss the chopped apples in 1 tablespoon of flour and fold into the batter.
Scoop the batter evenly into each cupcake liner. Add apple pie filling on top and then sprinkle the crumble. Gently press on the crumble so it sticks to the filling.
Bake for 5 minutes at 425 F, then reduce the oven temperature to 350 F without opening the oven. For regular-sized muffins, bake an additional 15-18 minutes. For jumbo muffins, bake an additional 25-30 minutes or until a toothpick inserted in the center comes out clean.
