Sally’s Baking Addiction has some great recipes.
I prepared many of the ingredients the night before I needed these. I made the crumb topping and stored it in a plastic container on the counter. I really like fresh muffins and didn’t want to bake them the night before, but needed them to come together quickly in the morning. I measured out the two sugars and left them in my Kitchen Aid overnight. I measured all the dry ingredients and combined them with a whisk. I measured out the sour cream that I used in place of the yogurt and stored in the refrigerator.
Ingredients:
CRUMB TOPPING
- 1/3 cup (67g) packed light or dark brown sugar
- 1 Tablespoon (15g) granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup (60g) unsalted butter, melted
- 2/3 cup (84g) all-purpose flour
MUFFINS
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 2 large eggs, room temperature preferred
- 1/2 cup (120g) yogurt1
- 2 teaspoons vanilla extract
- 1 and 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup (60ml) milk (any kind)
- 1 and 1/2 cups peeled, chopped apple (2 small apples)
GLAZE
- 1 cup (120g) confectioners’ sugar
- 3 Tablespoons (45ml) heavy cream (or milk for a less creamy texture)
- 1/2 teaspoon vanilla extract
The next morning I preheated the oven to 425 degrees.
First, I chopped the apples and set them aside.
Then I put the butter in my mixer with the sugars and combined them using the paddle attachment. I didn’t take time to soften the butter and usually don’t, my Kitchen Aid is the pro model and it powerfully softens butter in no time. I do think that I could leave the butter out to soften overnight except in the warmest weather.
Next I added the eggs, vanilla and yogurt/sour cream and mixed until everything was well combined. With the mixer running on the lowest speed I added the flour mixture a cupful at a time alternating with the milk. I added the flour quite quickly. I don’t want to run the mixer on too high of a speed or for too long. The gluten becomes activated and the texture of the muffins is not as good if baked goods are beaten for too long and at a high speed.
Finally, I stirred in the chopped apples by hand.
Line a muffin pan with muffin papers. Using my 1/4 cup scoop I filled each one. Then I put about 1 tablespoon of the crumb mixture on each muffin and pushed it down lightly. I had a lot of crumb mixture leftover. It’s my favorite part so next time I think I will either get the taller bakery type papers or put a little less batter in each cup so I can use 2 tablespoons of the crumb mixture per muffin.
****Bake for 5 minutes at 425 degrees and then lower the heat to 350 degrees and bake for an additional 12-15 minutes. It all depends on your oven. I took mine out at 12 minutes. Test them with a toothpick.
I completely forgot to drizzle them with the glaze and they were still very yummy.
Crumb topping: In a medium bowl, combine both sugars, the cinnamon, and melted butter. Using a rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.
Make the glaze: whisk all of the ingredients together and drizzle over warm muffins.
Make ahead tip from Sally’s Baking Addiction: Muffins stay soft, fresh, and moist at room temperature for up to 5 days. Muffins freeze well for up to 2 months. Thaw overnight in the refrigerator and heat up (if desired) before enjoying.
