I am planning to make:
the banana muffins already on the blog but I added choc chips per E
apple pie muffins based on https://damndelicious.net/2012/05/09/apple-pie-muffins/
pumpkin muffins from https://www.thisgrandmaisfun.com/the-best-pumpkin-muffins-ever/
poppy seed from my Marian cookbook. will add later
cinnamon flop muffins based on https://www.geniuskitchen.com/recipe/kittencals-5-minute-cinnamon-flop-brunch-cake-77397
and strawberry muffins from the blog if I am crazy enough. And I was 🙂

At least 3 dozen of each makes for a lot of happy people! They all received approval. K thought the apple pie ones weren’t quite sweet enough but she’s the only one. E requested banana choc chips but her favs were pumpkin and poppy seed.

Apple Pie Muffins
Yields 15 muffins

2 1/4 cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1 cup buttermilk (I subbed milk with 1 T of vinegar)
1 1/4 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
2 cups chopped Granny Smith apples (I shredded the apples and used a bit more since it’s what I had)

For the crumb topping:

1/3 cup all-purpose flour
1/4 cup rolled oats
1/2 cup brown sugar, packed
1 teaspoon cinnamon
3 tablespoons unsalted butter, melted

Preheat oven to 375. Mix dry ingredients together. Mix wet ingredients in a separate bowl. Combine wet and dry, but just until combined. Fold in the apple. Place in muffin tin (lined or greased) and top with crumb topping. Bake for 20 – 25 minutes until toothpick inserted in center comes out clean.

Pumpkin Muffins
1¾ cups all purpose flour
1 cup granulated sugar
½ cup brown sugar
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
2 large eggs
1 (15 oz) can pure pumpkin puree
½ cup coconut oil, melted
1 tablespoon whole milk
1 teaspoon vanilla extract

Preheat oven to 375. Mix dry ingredients together. Mix wet ingredients in a separate bowl. Combine wet and dry, but just until combined. Place in muffin tin (lined or greased) and top with crumb topping. Bake for 20 – 25 minutes until toothpick inserted in center comes out clean.

Cinnamon Flop
2 cups all-purpose flour
1 1⁄4 cups sugar (add in more for a sweeter taste)
1 1⁄4 cups milk
1 -2 teaspoon vanilla (optional) or 1 -2 teaspoon almond extract (optional)
3 teaspoons baking powder
1 pinch salt
1 large egg (optional)
TOPPING
1⁄2 cup brown sugar (can use more or less)
1 -2 teaspoon cinnamon
1⁄4 cup melted butter

These are the directions for the whole cake. I broke it down into muffins and baked for a shorter period.
Prepare a greased 13 x 9-inch baking dish, or two 8 or 9-inch round cake pans (although the batter will seem like it will fit into only one 8 or 9-inch pan, this flop rises very high and will run over the sides if baked in just one pan).
In a bowl mix the 2 cups flour, 1-1/4 cups white sugar, milk, vanilla or almond extract, baking powder, pinch of salt and egg (if using) until just combined careful not to overmix.
Pour into prepared baking pan/s.
Generously spread brown sugar and cinnamon on top.
If desired sprinkle chopped walnuts or pecans over top.
Drizzle melted butter over top.
Bake for about 20-25 minutes for 8 or 9-inch round cake pan, and about 30 minutes for a 13 x 9-inch pan.