Apple Cinnamon Muffins with Brown Sugar Glaze
Warm, soft muffins filled with big pieces of real apple, topped with a cinnamon sugar crumble and drizzled with a brown sugar glaze.
Ingredients
Crumble Topping
1/3 cup brown sugar, packed
1 Tablespoon granulated sugar
1 teaspoon ground cinnamon
1/4 cup butter, melted
2/3 cup all-purpose flour
Muffins
1 and 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 cup butter, room temp
1/2 cup brown sugar, packed
1/4 cup granulated sugar
2 eggs
1/2 cup yogurt or sour cream
2 teaspoons pure vanilla extract
1/4 cup milk
1 and 1/2 cups apples, peeled and chopped into chunks (2 medium apples)
Brown Sugar Drizzle
3/4 cup brown sugar, packed
1/4 cup milk
1 Tablespoon butter
1/2 teaspoon pure vanilla extract
1 and 1/2 cups powdered sugar
pinch of salt
Instructions
- Preheat oven to 425 degrees and spray a muffin pan with nonstick spray. You can use cupcake liners as well.
- Crumble: Mix the brown sugar, granulated sugar, and cinnamon together in a medium bowl. Add the melted butter and mix again. Then spoon the flour into the mixture a bit at a time, use a fork to mix everything together. It will seem like to much liquid at the start but keep mixing lightly and it will turn into crumbles.
- In a large bowl, mix the flour, balking soda, baking powder, cinnamon and salt together. Set aside.
- In a stand mixer, beat the butter, brown sugar and white sugar together on high until it’s creamy, about 2 minutes. Scrape the sides of the bowl then add the eggs, sour cream (or yogurt) and vanilla. Mix again on medium speed until all combined. Scrape the sides of the bowl again.
- Add a little of the flour mixture, mix on low then add a little of the milk and mix again. Alternate until everything is combined, mix just enough to combine and careful not to overmix. Add the chopped apples into the batter and fold in with a spatula.
- Spoon the batter evenly into each muffin cup to the top. Sprinkle to crumble topping over the top of each and gently press into the batter.
- Bake for 5 minutes at 425 degrees and then turn the oven temperature down to 350 degrees and continue to bake about 15 minutes or until a toothpick comes out clean.
- Remove from the oven and allow to cool. While cooling, make the brown sugar drizzle.
- Drizzle: In a medium saucepan on medium heat, warm the butter, brown sugar and milk together. Whisk together until combined and bring top a slow simmer. Let simmer for about 1 minute then remove from the heat. Add the vanilla and the powdered sugar, whisk together until smooth. (If you have powdered sugar chunks, place back on low heat. Heat and stir until smooth)
- Place the muffins on a cooling rack over parchment paper and using a spoon, drizzle the brown sugar glaze over the tops. Drizzle will set quickly and then you can enjoy!