I went apple picking with a group of friends, and I have been finding new ways to use up all the apples. I've made Apple Carrot Soup, German Apple Cake, and Cranberry Apple Chicken. These muffins were a great found on one of my favorite blogs - Sally's Baking Addiction. These muffins are great, but it is the glaze that makes them!
Ingredients:
Crumb Topping:
1/3 cup packed brown sugar
1 tablespoon sugar
1 teaspoon cinnamon
1/4 cup unsalted butter, melted
2/3 cup flour
Muffins:
1/2 cup unsalted butter, softened to room temperature
1/2 cup packed brown sugar
1/4 cup sugar
2 large eggs, at room temperature
1/2 cup plain Greek yogurt, at room temperature
2 teaspoons vanilla
1 3/4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup milk, at room temperature
1 1/2 cups peeled, chopped apple (2 small apples)
Glaze:
1 cup powdered sugar
3 tablespoons Rum Chata
1/2 teaspoon vanilla
Preparation:
1. Make the crumb topping: In a medium bowl, combine brown and white sugars, cinnamon, and melted butter. Stir in the flour with your fingers. The crumb topping will be thick and crumbly. Set aside.
2. Preheat oven to 425°. Line two 12-cup muffin pans with cupcake liners. This recipe makes about 18 muffins.
3. Make the muffins: Using a stand mixer fitted with the paddle attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes.
4. Add the eggs, yogurt, and vanilla. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture.
5. Sift the flour, baking soda, baking powder, cinnamon, and salt together in a medium bowl. Pour the dry ingredients into the wet ingredients, add the milk and apple, and mix on low speed until everything is combined.
Ingredients:
Crumb Topping:
1/3 cup packed brown sugar
1 tablespoon sugar
1 teaspoon cinnamon
1/4 cup unsalted butter, melted
2/3 cup flour
Muffins:
1/2 cup unsalted butter, softened to room temperature
1/2 cup packed brown sugar
1/4 cup sugar
2 large eggs, at room temperature
1/2 cup plain Greek yogurt, at room temperature
2 teaspoons vanilla
1 3/4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup milk, at room temperature
1 1/2 cups peeled, chopped apple (2 small apples)
Glaze:
1 cup powdered sugar
3 tablespoons Rum Chata
1/2 teaspoon vanilla
Preparation:
1. Make the crumb topping: In a medium bowl, combine brown and white sugars, cinnamon, and melted butter. Stir in the flour with your fingers. The crumb topping will be thick and crumbly. Set aside.
2. Preheat oven to 425°. Line two 12-cup muffin pans with cupcake liners. This recipe makes about 18 muffins.
3. Make the muffins: Using a stand mixer fitted with the paddle attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes.
4. Add the eggs, yogurt, and vanilla. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture.
5. Sift the flour, baking soda, baking powder, cinnamon, and salt together in a medium bowl. Pour the dry ingredients into the wet ingredients, add the milk and apple, and mix on low speed until everything is combined.
- Spoon the batter evenly into each cup or liner, filling each all the way to the top. Press a handful of the crumb topping into the top of each; crumble it with your hands to make some big chunks.
- Bake for 5 minutes at 425° degrees, then keeping the muffins in the oven, lower the oven temperature to 350° and bake for 15-17 more minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-22 minutes.
- Make the glaze: whisk all of the ingredients together and drizzle over warm muffins.
- Muffins stay fresh stored at room temperature for a few days-- then transfer to the fridge for up to 1 week.