I feel fortunate to have met the lovely Abby Dodge at a recent foodie event and equally grateful to have joined in on  #baketogether, a community where all foodies (bakers, bloggers and chefs alike) get together and share their spin on a particular recipe.  This months assignment “R’ock-tober #baketogether ~ Classic Spiced Sour Cream Coffee Cake YOUR way”.

Since I just joined #baketogether this past weekend and with much of the month behind us, my imagination went to work.  I’m making apple muffins with a brown sugar apple topping, similar to a Greek recipe called Revani that my mother made when I was a child.

The reason I’m grateful I’ve joined #baketogether is because I get to learn incredible new recipes from some pretty incredible bakers,  and make some new friends.

Preheat oven 350 degrees

Spiced Apple Muffins:

2 cups all purpose flour

1 cup apples, chopped into 1 inch cubes

1 1/4 teaspoons baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon table salt

1 stick of unsalted butter, softened (8 tablespoons)

1 1/4 cups light brown sugar, packed firmly

1 teaspoon pure vanilla extract

2 large eggs, room temperature

1 cup Greek yogurt

Vanilla Bean Brown Sugar Apple Topping:

3 apples, sliced into wedges

1/2 cup water

1 tablespoon vanilla bean paste

1/2 cup light brown sugar

2 tablespoons butter

Muffins:

In a bowl, combine the flour, baking soda, cinnamon, nutmeg and salt, mixing all ingredients until incorporated, set aside.

In a bowl, add butter, sugar and vanilla mix on medium speed for 3 minutes. Add eggs, one at a time, beating well after each addition. Incorporate half of the flour mixture mixing at a low speed just until blended. Add the Greek yogurt mixing well until blended. Add the remaining flour and fold into mixture with a spatula until all ingredients are incorporated.  Add sliced apples and mix well.

Grease muffin pan with butter or shorting, sprinkle lightly with flour to prevent sticking or you can use baking cup liners. Fill 3/4 from the top.

Bake until a golden brown. Cook for 20 to 25 minutes. Let muffins cool in the pan on a wire rack.

Topping:

While the muffins are baking, begin preparing the vanilla bean brown sugar apple topping.  Setting your stove top to medium high heat, place water, brown sugar, butter and vanilla bean paste in a saucepan, heating until sugar has melted and the mixture begins to boil. Reduce heat, add the sliced apple wedges and simmer, stirring for 15 minutes minutes, until apples are caramelized, set aside until ready to use.

Once the muffins have cooled, using a pairing knife, gently loosen each muffin from the pan and place on serving dish.  Generously spoon vanilla bean brown sugar sauce atop of muffins, allowing to soak into top layer, place apple slices atop by arrange in layers.

I thought these muffins would be great for breakfast, an afternoon snack or dessert.  And then I thought,  I have been baking way to much, so I’m sending these to work with the lovely Jeff.