I used to work at a college in a rural town about 2 hours north of Pittsburgh. There are three things that stick with me about my time there. The first is that I met one of my greatest friends there and I am so thankful to have her in my life. The second is that it had the most beautiful country campus with lots of flora and lovely leafy trees. The last was that the ladies in the cafeteria made some delicious cinnamon apple muffins. The best part about these muffins was the big chunks of apple inside. It was a very dissappointing day when I went down to the little cafe in the student union and they were sold out.
This recipe reminds me of those yummy muffins though it is an adaptation of the Apple Cake with Cinnamon Sugar Topping in the More from Magnolia cookbook by the infamous Allysa Torey of Magnolia Bakery fame. My mum bought me this cookbook as a wedding present and it has proved a great staple in my house. In Allysa’s recipe she uses canned apple filling and makes a coffee type cake from the recipe. I’ve slightly adapted it to use fresh apples, as I’m not very keen on the canned apple filling I’ve found in the UK, and it can be used for muffins or makes a lovely breakfast bundt.
I hope you enjoy!