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Apple Streusel Muffins

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Apple Streusel Muffins

Bakery-style apple cinnamon muffins with streusel topping and vanilla icing!
Course: Breakfast, Dessert
Cuisine: American
Servings: 14 muffins

Ingredients

CRUMB TOPPING:

  • 1/3 c. light brown sugar packed
  • 1 T. granulated sugar
  • 1 tsp. ground cinnamon
  • 1/4 c. unsalted butter melted
  • 2/3 c. all-purpose flour spoon & leveled

MUFFINS:

  • 1 3/4 c. all-purpose flour spoon & leveled
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/2 c. unsalted butter room temperature
  • 1/2 c. light brown sugar packed
  • 1/4 c. granulated sugar
  • 2 lg. eggs room temperature
  • 1/2 c. sour cream room temperature
  • 2 tsp. vanilla extract
  • 1/4 c. milk room temperature
  • 1 1/2 c. apples peeled & diced into1/2-inch chunks

VANILLA ICING:

  • 1 c. confectioners’ sugar
  • 3 T. heavy cream
  • 1/2 tsp. vanilla extract

Instructions

  • Preheat oven to 425 degrees. Spray muffin pans with nonstick spray or line with 14 cupcake liners; set aside.
  • CRUMB TOPPING: In a medium bowl, whisk together brown sugar, granulated sugar, and cinnamon. Stir in the melted butter, then gently mix in the flour using a fork. Keep the mixture as large crumbles and do not over-mix. If over-mixed, this will turn into a thick paste; set aside.
  • In a small bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt; set aside.
  • MUFFINS: In a large bowl, using a handheld mixer 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, sour cream, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and mostly creamy. Scrape down the sides and bottom of the bowl as needed.
  • With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until combined. Fold in the apples.
  • Spoon the batter evenly into each cup or liner, filling each all the way to the top. Spoon crumb topping over each muffin cup, gently pressing it down so it sticks.
  • Bake for 5 minutes at 425 degrees. Reduce the oven temperature to 350 degrees (Do not open the oven door). Bake for an additional 15 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
  • VANILLA ICING: In a small bowl, whisk all the icing ingredients together and drizzle over warm or cooled muffins.

Notes

NOTE: Muffins stay fresh covered at room temperature for two days or in the refrigerator for up to 1 week.

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