Apple advice, please!

This weekend I am going to make some apple strudel muffins and I need some sage advice from you keen bakers.  I've seen some recipes for these types of muffins, but I would like combine two recipes:

I'm going to use Ina Garten's Blueberry Coffee Cake Muffins as a base (up to the point where blueberries are added).  Then I will use this recipe from the point of the apples on.

Now, judging from the amount of sugar in the Garten recipe and the sugar in the strudel topping, I'm guessing I'll need a somewhat tart apple to cut the sugary sweetness.  Would a Bramely work here?  Would the Bramely hold up during the baking process if cut in a thick shred and not melt into a goopy mess?

If the Bramely won't fit the requirements above, can you suggest another apple?

I wouldn't use a bramley as I find they break down during the cooking process and become too mushy. I would use granny smith apples, actually I would use the apples off on of my trees but don't know what kind they are to tell you.  I use granny smith apples all of the time, for apple pie, tart tatin, strudel, cake etc.  I would not cut down on the sugar but might squeeze a big of lemon juice into the mixture or unto the apples.  Anyway good luck let us know what you decide to do and how they turn out, they sound yummy.

Steve found an apple connoisseur's website awhile back that he was telling me about - I'll go have a look for it!

Yes, I believe this is it here.

I saw that website, Mrs R.

I was struggling in the store between Bramely and Granny Smith.  I picked Bramely (before I posted this) and I have a bucket load of them now.

I've got to make a ton of these muffins, so I think I'll give a go on the first batch with Bramely and if it turns into a mucky mess as Katey suggests, I go back to the store for Grannies.

I saw that website, Mrs R.

I was struggling in the store between Bramely and Granny Smith.  I picked Bramely (before I posted this) and I have a bucket load of them now.

I've got to make a ton of these muffins, so I think I'll give a go on the first batch with Bramely and if it turns into a mucky mess as Katey suggests, I go back to the store for Grannies.

OK.  I'll ask.  Why do you have to make a ton of muffins?  Enquiring minds want to know.

They are a 'well done' present for a bunch of gas engineers. 

Ok, first batch done and dusted.  General observations:

The Bramely held its shape (small cubes) but as Katey suggested it did become a bit fluffy though not soggy.  Three adults have tried it and like it better than the blueberry version of Garten's recipe.

I made a few modifications to the original recipes in that I added more cinnamon than called for, added nutmeg and used muscovado sugar instead of brown sugar for the crumble/strudel topping.

I think the only thing I will change on the next batches will be using allspice instead of nutmeg, which I felt didn't really contribute to the taste.

Sorry I missed this one Cait, but the advice you got was good.  I have used both Granny and Bramley and both work okay.  Sometimes you can try dusting the Bramely's lightly with flour from your recipe before adding them to the main recipe.  Watery apples also work great shredded in breads, but I don't know about muffins.  Just shred them, squirt some lemon juice on them and let them drip a bit and squeeze the crap out of them.  Chuck into muffins/bread/pancakes whatever. You might be able to do this with cubes too.... hmmm...

We have a variety here in Virginia called the Mustu which looks a lot like a Bramely... we will be going apple picking later this month. YUM!

Cheers, m'dear!

Now my oven's gone overly hot.  It burnt a batch of muffins less than half way through cooking time. *mumbles bad things under breath*