Apple Chunk Muffins

Apple pie in a muffin.

Sometimes you have to make do with what's around, and all I could find was a popover pan. It was a little difficult to measure the baking time at first, but after some trial and error I achieved that ideal crunchy muffin top. It also helps to sprinkle a good amount of sugar on top of the batter before baking. Most importantly, this muffin has some serious texture because of the massive apple chunks and almonds: It's a combination of a muffin and an apple pie.

I used this apple muffin recipe from The Boot (originally adapted from Martha Stewart), but halved it, changed the amount of apples, and slightly altered the ingredients:

1/2 c sugar
1 c flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
3 small honeycrisp apples 
1/3 c chopped almonds
1/4 c oats
1 egg
1/2 c milk
1/3 stick butter, softened

Preheat oven to 400º F

-Cut apples into 1/2 in. cubes
-Mix together the sugar, flour, baking soda, salt, and cinnamon
-Add the apple chunks, the almonds, and the oats, then toss to coat
-Whisk together the eggs, milk, and butter
-Add the wet ingredients to the dry ingredients and carefully fold together until thoroughly incorporated, but be careful not to over-mix the ingredients
-Scoop the batter into greased muffin tins (about 3/4 full, more if you want a larger muffin top!), sprinkle with sugar, and bake for 10-15 minutes or until a toothpick comes out clean
-Let the muffins cool and enjoy!