Best Ever Breakfast Muffins

As I'm sitting here on my lunchbreak, mentally preparing both myself and my shopping list for my mad dash to the grocery store tonight (for Thanksgiving feast supplies of course), I realize I've had a couple of recipes I've been meaning to share with you for a few weeks now! What better way to kick off the Thanksgiving feeding frenzy than with some easy-to-make, autumnish apple breakfast muffins? This recipe actually came from one of the Hannah Swenson murder mystery novels, and my husband and I loved them! They just taste like fall! These sweet muffins are perfect for those mornings during the holiday season when you're scrambling to feed all your hungry, jet-lagged, don't-even-look-at-me-until-I've-had-my-coffee house guests!

Best Ever Breakfast Muffins!

1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 c. white sugar
1/3 c. butter, melted
1 egg, beaten
1/2 c. milk
1 1/2 c. apples, cored, peeled, and shredded

Stir together flour, baking powder, salt, and nutmeg. Set aside. In another bowl, blend the sugar and melted butter, cool to room temp. Add the egg, milk, and shredded apples to the butter mixture. Stir well. Then, add dry ingredients. Fill well-greased muffin tins 2/3 full with batter. Bake at 400 degrees for 20-25 minutes. Cool 10 minutes and turn out.

Topping:
1/4 c. melted butter
combine in a separate bowl:
1/2 c. white sugar
1 tsp. cinnamon

Roll muffins in butter and sugar mixture.

The topping was almost a little overwhelming when I rolled the whole muffin in it (although my husband liked it better that way), so I decided to just dip the top of the muffin in the butter and then sugar mixture. Hope you enjoy and have a blessed Thanksgiving with your loved ones! I'll have some of those Thanksgiving recipes on the way in the next couple of days!