Ingredients: |
Ingredients: CRUMB TOPPING ⅓ cup light or dark brown sugar 1 Tbsp granulated sugar 1 tsp ground cinnamon ¼ cup unsalted butter, melted ⅔ cup all-purpose flour MUFFINS ½ cup unsalted butter, softened to room temperature ½ cup light or dark brown sugar ¼ cup granulated sugar 2 large eggs, room temperature preferred ½ cup yogurt (your flavor choice) or can use sour cream 2 tsp vanilla extract 1¾ cups all-purpose flour 1 tsp baking soda 1 tsp baking powder 1 tsp ground cinnamon ½ tsp salt ¼ cup milk 1½ cups peeled, chopped apple GLAZE 1 cup confectioners' sugar 3 Tbsp heavy cream (or milk for less creamy texture) ½ tsp vanilla extract
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Directions: |
Directions:FIRST MAKE THE CRUMB TOPPING. 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.
Preheat oven to 425 degrees. Spray a jumbo muffin pan with nonstick spray.
MAKE THE MUFFINS. In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and granulated sugar and beat on high until creamed, about 2 full 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 and uniform in texture. Scrape down the sides and bottom of the bowl as needed.
In a large bowl, toss together the flour, baking soda, baking powder, cinnamon and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the milk, gently whisking until combined and little lumps remain. Fold in the apples with a wooden spoon or rubber spatula.
Spoon the muffin batter evenly between all 6 muffin tins. There may be enough to make a 7th muffin in a 2nd batch, depending if there were a few extra apple chunks thrown in. Fill the muffin tins until they are full all the way up to the top. Press a handful of the crumb topping into the top of each; crumble it with your hands to make some big chunks.
Bake for 5 minutes at 425 degrees, then keeping the muffins in the oven, lower the oven temperature to 350 degrees and bake for 21-23 more minutes or until a toothpick inserted in the center comes out clean. The total time these jumbo muffins take in the oven is about 26-28 minutes.
MAKE THE GLAZE. Whisk all of the ingredients together and drizzle over warm muffins. Muffins stay soft, fresh, and moist at room temperature for up to 5 days. |