Apple Crumble Muffins

It’s only after you purchase 50 pounds of fresh peaches that you discover your husband is not the biggest peach fan… But he’s been a great sport in trying everything I baked. After baking up a batch of Peach Crumble Muffins, Matt determined that they were good – but they’d be much better as apple crumble muffins. (He did eat the entire batch of peach muffins, I might add, so maybe he’s coming around)

Since he’s been such a good sport with the peach recipes, I decided to try apple crumble muffins just for him. Filled with fresh apple chunks and apple pie spice, these are a glimpse of fall in the middle of summer. The brown sugar crumble on top gives the muffins a little crunch and adds to the flavor. Once again, no glaze on Matt’s, but the apple spice glaze really takes it over the top! Drizzle you desired amount over the muffins while warm.

Recipe built from Sally’s Baking Addiction Apple Crumb Muffins

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Apple Crumble Muffins

Yields 16-18 muffins

Ingredients

Crumble Topping

• 1/3 cup (67g) dark brown sugar

• 1 tbsp (15g) granulated sugar

• 1 tsp ground cinnamon

• 3/4 tsp ground nutmeg

• 1/2 tsp ground ginger

• 1/2 tsp ground cardamom

• 1/4 tsp ground allspice

• 1/4 cup (60g) unsalted butter, melted

• 2/3 cup (84g) all-purpose flour 

Muffins

• 1/2 cup (115g) unsalted butter, room temperature

• 1/2 cup (100g) dark brown sugar

• 1/4 cup (50g) granulated sugar

• 2 large eggs, at room temperature

• 1/2 cup (120g) vanilla Greek yogurt, room temperature

• 2 tsp  vanilla extract

• 1  3/4 cups (220g) all-purpose flour 

• 1 tsp baking soda

• 1 tsp baking powder

• 1 tsp ground cinnamon

• 3/4 tsp ground nutmeg

• 1/2 tsp ground ginger

• 1/2 tsp ground cardamom

• 1/4 tsp ground allspice

• 1/2 tsp salt

• 1/4 cup (60ml) milk, room temperature

• 1 1/2 cups peeled, chopped apple (2 small apples)

Apple Spice Glaze

• 1 cup (120g) 
  confectioners’ sugar

• 3 tbsp (45ml) heavy cream 

• 1/2 tsp vanilla extract

• 1 tsp ground cinnamon

• 3/4 tsp ground nutmeg

• 1/2 tsp ground ginger

• 1/2 tsp ground cardamom

• 1/4 tsp ground allspice

Instructions

1. Crumble topping: In a small bowl, combine sugars, the spices and melted butter. Using a rubber spatula, stir in the flour. The topping will be thick and crumbly. Set aside.

2. Preheat oven to 425°F (218°C). Line two muffin tins with cupcake liners – the recipe makes 16-18 muffins.

3. In a medium bowl, whisk together the flour, baking soda, baking powder, spices, and salt. Set aside.

4. In a medium bowl, beat together the butters and sugars on high speed until smooth and creamy. Add the eggs, yogurt, and vanilla extract. Beat on medium speed until the mixture is combined. It may look slightly separated, that’s ok. Scrape down the sides and bottom of the bowl as needed.

5. Add the dry ingredients into the wet ingredients and mix on low. Add the milk and mix on low speed until combined. Gently stir in the apple chunks.

6. Spoon the muffin batter evenly into the muffin liners, filling to just below the top of the liner. Add a generous amount of crumble to the tops of the muffins

7. Bake for 5 minutes at 425°F (218°C), then, with the muffins in the oven, lower the oven temperature to 350°F (177°C) and bake for 15-17 more minutes or until a toothpick inserted in the center comes out clean.

8. Icing: In a small bowl, whisk all of the ingredients together and drizzle over warm muffins.