
How To Make Glazed Apple Crumb Muffins
Moist and tender apple crumb muffins with the irresistible aroma of cinnamon are topped with a crisp brown sugar crumble & finished off with vanilla icing.
Serves:
Ingredients
For Crumb Topping:
- ⅓cupbrown sugar,packed light or dark
- 1tbspgranulated sugar
- 1tspground cinnamon
- ¼cupunsalted butter,melted
- ⅔cupall-purpose flour,spoon & leveled
For Muffins:
- ½cupunsalted butter,softened to room temperature
- ½cupbrown sugar,packed, light or dark
- ¼cupgranulated sugar
- 2large eggs,at room temperature
- ½cupyogurt,at room temperature
- 2tsppure vanilla extract
- 1¾cupsall-purpose flour,spoon & leveled
- 1tspbaking soda
- 1tspbaking powder
- 1tspground cinnamon
- ½tspsalt
- ¼cupmilk,any kind at room temperature
- 1½cupsapple,peeled, chopped
For Vanilla Icing:
- 1cupconfectioners’ sugar
- 3tbspheavy cream,(or milk for a less creamy texture)
- ½tsppure vanilla extract
Instructions
Crumb Topping:
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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.
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Preheat oven to 425 degrees F. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
Muffins:
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Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until smooth and creamy.
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Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.
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Whisk 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.
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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 hands to make some big chunks.
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Bake for 5 minutes at 425 degrees F, then keeping the muffins in the oven, lower the oven temperature to 350 degrees F and bake for 15 to 17 more minutes or until a toothpick inserted in the center comes out clean.
Icing:
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Whisk all of the ingredients together and drizzle over warm muffins.
Nutrition
- Calories: 287.77kcal
- Fat: 12.39g
- Saturated Fat: 7.51g
- Trans Fat: 0.40g
- Monounsaturated Fat: 3.30g
- Polyunsaturated Fat: 0.66g
- Carbohydrates: 40.80g
- Fiber: 1.06g
- Sugar: 23.34g
- Protein: 3.79g
- Cholesterol: 58.69mg
- Sodium: 214.70mg
- Calcium: 63.80mg
- Potassium: 84.57mg
- Iron: 1.29mg
- Vitamin A: 112.59µg
- Vitamin C: 0.61mg
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