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Apple Crumb Muffins Recipe

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This recipe for Apple Crumb Muffins, by , is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Clair Duchene


Crumb Topping -
⅓ c. packed brown sugar
1 Tbs. sugar
1 tsp. ground cinnamon
c. butter, melted
⅔ c. flour

Muffins -
c. butter, softened to room temperature
c. brown sugar
c. sugar
2 large eggs, room temperature
c. yogurt, room temperature
2 tsp. vanilla extract
1 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
tsp. salt
c. milk, room temperature
1 c. peeled and chopped apples (2 small apples)

Vanilla Icing -
1 c. powdered sugar
3 Tbs. heavy cream
tsp. vanilla extract

1. Make crumb topping: in medium bowl, combine sugars, cinnamon, and melted butter. Using a rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.
2. Preheat oven to 425. Spray 12 count muffin pan or line with cupcake liners.
3. Make the muffins: Using a mixer, beat butter and 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 on to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.
4. Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a medium bowl. Pour the dry ingredients into the wet ingredients, add the milk and apple, and mix on low speed until everything is combined.
5. Spoon the batter evenly into each cup or liner, filling each all the way to the top. Press a handful of crumb topping into the top of each; crumble it with your hand to make some big chunks
6. Bake at 425 for 5 minutes, then keeping the muffins in the oven, lower the temperature to 350 for 15-17 more minutes or until toothpick is inserted in the center and comes out clean.
7. Making the icing: whisk all the ingredients together and drizzle over warm muffins.

Freezing instructions - for longer storage, freeze glazed or unglazed muffins for up to 3 months. Allow to thaw overnight in refrigerator, then bring to room temperature or warm up in the microwave if desired.

Jumbo Muffins - Bake 425 for 5 minutes followed by 350 for 23-24 minutes




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