Bakery-style apple cinnamon muffins with streusel topping and vanilla icing!
Course: Breakfast, Dessert
Cuisine: American
Servings: 14muffins
Ingredients
CRUMB TOPPING:
1/3c.light brown sugarpacked
1T.granulated sugar
1tsp.ground cinnamon
1/4c.unsalted buttermelted
2/3c.all-purpose flourspoon & leveled
MUFFINS:
1 3/4c.all-purpose flourspoon & leveled
1tsp.baking soda
1tsp.baking powder
1tsp.ground cinnamon
1/2tsp.salt
1/2c.unsalted butterroom temperature
1/2c.light brown sugarpacked
1/4c.granulated sugar
2lg. eggsroom temperature
1/2c.sour creamroom temperature
2tsp.vanilla extract
1/4c.milkroom temperature
1 1/2c.applespeeled & diced into1/2-inch chunks
VANILLA ICING:
1c.confectioners’ sugar
3T.heavy cream
1/2tsp.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.