Wednesday, October 8, 2014

Glazed Apple Crumb Muffins

Muffins are a staple around here. For breakfast, for after school snacks, for road trips, for Jason to take to work for morning tea. That morning tea is a legit business around here. I've got some pretty great muffin recipes up my sleeve, but this one takes the cake. Or the muffin?

Crumb topping:
2/3 cup brown sugar
2 Tablespoon sugar
2 teaspoon cinnamon
1/2 cup butter, softened
2/3 cup flour
1/2 cup butter, softened
1/2 cup brown sugar
1/4 cup sugar
2 large eggs
1/2 cup yogurt
2 teaspoons vanilla extract
1 3/4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup milk
 1 1/2 cups peeled, chopped apple (2 small apples)
1 cup confectioners' sugar
3 Tablespoons heavy cream
 1/2 teaspoon vanilla extract

 First, make the crumb topping. In a medium bowl, combine both sugars, the cinnamon, and melted butter then stir in the flour. Set aside. Preheat oven to 350 degrees. Line a muffin tin with paper liners. In a medium bowl beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and granulated sugar and beat on high until creamed, about 2 minutes. Add the eggs, yogurt, and vanilla extract and mix well. In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, and salt. Pour the wet ingredients into the dry ingredients and slowly whisk together. Add the milk, gently whisking. Fold in the apples. Fill muffin tins 3/4 full with batter then sprinkle with crumbs (crumble it with your hands to make some big chunks). Bake at 350F for 15-20 minutes or until just lightly beginning to brown. To make the glaze, whisk all of the ingredients together and drizzle over warm muffins.


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