Apples, cinnamon, buttery crumb topping, vanilla glaze, yum, yum and yum! And what a perfectly baked, fresh out of the oven morning treat this was on such a wintry day.
After the weather has maintained its’ record low of freezing weather, today was our first winter blizzard here in New York City and most of the East Coast. You could hear the howling winds all day long and barely see the surrounding buildings due to the snow blizzard. A perfect day to stay indoors and bake.
Preparing baked goods with any type of fruit has always been my favorite. The aroma from the fruit fills your home with pure love. It’s almost like a movie scene from the 1950’s. Snow falling, and the scent of fresh baked goods surrounding you.
This recipe is another easy recipe to prepare and makes 12 huge muffins.
These muffins provide an apple in each bite, so, can we say they are healthy? Well, healthier than a chocolate muffin. So for this recipe I used crispy and tart granny smith apples; 2 cups worth. I find that they add great flavor and provide a nice moist muffin. If you like nuts you can also add in some walnuts, about 1/2 cup chopped, but I opted to leave them out since I have a relative who is allergic to nuts. And I am sure he would love to have one of these beauties!
The batter is on the thick side, so I found it easier to ladle in the batter in my pretty green paper cups. Just make sure you fill them to the top. Then when you add on the crumb topping, do so carefully and press a bit on top so they bake right on. Once they come out of the oven and have cooled for a bit, remove onto a cooling rack with a large baking sheet under the rack (to collect the glaze).
Place the muffins close together to glaze and using a measuring cup, (I also mixed the glaze in the measuring cup) slowly pour the glaze onto the muffins. Simply heavenly!
Serve them with some coffee or tea or milk for the kiddies and you’ll forget all about the blizzard outside! Enjoy!
Vanilla Glazed, Crumb Topped Apple Muffins
Buttery Crumb Topping
- 1/3 cup light brown sugar, packed
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
- 2/3 cup all-purpose flour
Muffins: Makes 12
- 1/2 cup unsalted butter, brought to room room temperature
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup all fat yogurt, at room temperature
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup whole milk, at room temperature
- 2 cups granny smith apples, peeled and chopped
- 1 cup confectioners’ sugar
- 3 Tablespoons whole milk
- 1/2 teaspoon vanilla extract
- Make the crumb topping: In a medium bowl, combine both sugars, the cinnamon, and butter. Using a fork, stir in the flour. Set aside.
- Preheat oven to 425°F. Line a 12-count muffin pan with cupcake liners. You may need a second pan if adding walnuts although you can always bake in batches using 1 pan.
- Make the muffins: 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, about 2 minutes. 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. Scrape down the sides and bottom of the bowl as needed.
- Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a medium bowl. Gradually add in the dry ingredients into the wet ingredients. Scrape the sides of the bowl. Now add the milk and apple, and mix on low speed until everything is combined.
- Spoon the batter evenly into each cup filling each all the way to the top. Press a handful of the crumb topping onto the top of each.
- Bake for 5 minutes at 425°F degrees, then keeping the muffins in the oven, lower the oven temperature to 350°F and bake for 17 more minutes or until a toothpick inserted in the center comes out clean.
- Make the glaze: Whisk all of the ingredients together and drizzle over warm muffins. I used a 2 cup glass measuring cup to whisk these ingredients and to better facilitate drizzling over the muffins.