Glazed Apple Crumb Muffins

I love muffins, and in the past, I've made simple chocolate chip, blueberry muffins. I wanted to go a little out of my comfort zone and make something a little harder. This recipe reminds me of apple pie in the best way possible. These muffins will be gone in just a couple days when given to the family. I adapted this recipe from Sally's Baking Addiction blog written by Sally McKenney. She describes them as, "Big, buttery cinnamon apple muffins with a brown sugar crumb topping and sweet vanilla icing. Better than a bakery, trust me!"

Glazed Apple Crumb Muffins:

Servings: 16 muffins

Time: 2-2 and a half hours

Ingredients - 

Crumb topping - 

• 1/3 cup packed light or dark brown sugar
• 1 Tablespoon granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 cup unsalted butter, melted
• 2/3 cup all-purpose flour (spoon, leveled, & strained)

Muffins - 

• 1/2 cup unsalted butter, softened to room temperature
• 1/2 cup packed light or dark brown sugar
• 1/4 cup granulated sugar
• 2 large eggs, at room temperature
• 1/2 cup yogurt, at room temperature (any plain yogurt)
  
• 2 teaspoons pure vanilla extract
• 1 and 3/4 cups all-purpose flour (spoon & leveled & strained)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 cup milk (any kind), at room temperature
• 1 and 1/2 cups peeled, chopped apple (2 small apples)

Vanilla Glaze - 

• 1 cup confectioners’ sugar
• 2 Tablespoons heavy cream (or milk for a less creamy texture)
• 1/2 teaspoon pure vanilla extract

Steps

First, you need to make the crumb topping. In a small bowl combine both sugars, cinnamon, and melted butter. Then use a rubber spatula to stir in the flour, you also may want to use your hands to combine everything to get the thick and crumbly texture you need! Set this to the side for now. Then peel and chop up your apple pieces. (They should be small, around half an inch in size.)

Next, preheat the oven to 425℉. For the muffins, using a stand mixer or handheld mixer with the paddle attachment, combine the butter and both sugars at high speed until smooth and creamy, about 3 minutes. (Remember to gradually get to the high speed when mixing.) You will need to scrape down the sides of the bowl halfway through to make sure that everything is being combined. Then add the eggs, yogurt, and vanilla extract. Beat on medium speed for about 2 minutes but start at slow speed. Then turn it up to high speed until the mixture is fully combined and the texture is uniform. Continuously scrape down the sides of the bowl!

In a separate small bowl combine flour, baking soda, baking powder, cinnamon, and salt. Then pour the dry ingredient mixture into the wet ingredients, and add the milk and apple pieces. Mix on a low speed until everything is combined well!

   

Spray the inside of the muffin tin with cooking spray, or put cupcake liners into the tin. Place the batter into each cup filling it to the top. Then press a small handful of the crumb topping onto each of them. Bake for 5 minutes, then turn down the oven temperature to 350℉ while keeping the muffins in the oven. Bake for 12-16 more minutes, you will know they are done when a toothpick inserted into one comes out clean. After they come out let them cool for 15-20 minutes before putting the icing on top of them. 

Make the icing while they are in the oven! Whisk all of the ingredients together, (confectioners’ sugar, heavy cream or milk, and vanilla extract). For a less liquidy glaze, put the mixture in the fridge for 10-15 minutes. (You could also use caramel instead of this glaze!)