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Full disclosure: I am not a muffin person. I’d rather just eat a croissant or have a really big, full-fat latte than waste the calories on a muffin.

The only thing that could change my mind would be one of these puppies: Glazed Apple Crumb Muffins from Sally’s Baking Addiction.

Sally has a knack for getting that moist, gorgeous mouth feel just right–without sacrificing the flavor. These muffins turned out fine the first time I baked them, but they truly were out of this world with a few tweaks I added a few days later.

Note–these are like the PERFECT thing to bake for your co-workers because they actually taste better the second and third days around! So you can bake the night before, and if you have a tough morning and forget the muffins at home the next day, you can bring them in later in the week and no one will be the wiser.

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In to the oven we go …

Note: I opted out of the the sweet glaze that Sally suggests in this recipe. I’m not a glaze fan, and with the crumb topping, the muffins have enough cinnamon sweetness and flavor without it.

Glazed Apple Crumb Muffins
Adapted from Sally’s Baking Addiction (so worth a visit, especially for her carrot cake recipe, which is a classic)

For me, makes 12 huge muffins.

CRUMB TOPPING
1/3 cup (67g) light or dark brown sugar
1 Tablespoon (15g) granulated sugar
1 teaspoon ground cinnamon
1/4 cup (60g) unsalted butter, melted
2/3 cup (84g) all-purpose flour

MUFFINS
1/2 cup (115g) unsalted butter, softened to room temperature
1/2 cup (100g) light or dark sugar
1/4 cup (50g) granulated sugar
2 large eggs, room temperature preferred
1/2 cup (120g) yogurt*
2 teaspoons vanilla extract
1 and 3/4 cups (220g) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
For more flavor complexity, I also added:
1/8 tsp ground cloves
1/4 tsp nutmeg
1/8 tsp allspice

1/2 teaspoon salt
1/4 cup (60ml) milk (any kind)
1 and 1/2 cups peeled, chopped apple (2 small apples) (I suggest increasing to 3 large peeled apples, chopped to a small dice, which is about 2 and a half cups. Use a mix of varieties, if possible.)

GLAZE (Optional for me)
1 cup (120g) confectioners’ sugar
3 Tablespoons (45ml) heavy cream (or milk for a less creamy texture)
1/2 teaspoon vanilla extract
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 425F degrees. Spray a jumbo muffin pan with nonstick spray. (I greased a nonstick regular 12 muffin pan and still felt like the muffins stuck more than they should. I’d recommend making your life easier and using cupcake liners.)

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 (or 12, if you’re like me) 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 425F degrees, then keeping the muffins in the oven, lower the oven temperature to 350F 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. (The total time for my enormous 12 muffin tin was about 22 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. Unglazed muffins freeze well, up to 3 months.

*For 14-15 standard size muffins, reduce baking time to 20 total minutes: 5 initial minutes at 425F and 15 minutes at 350F.

*Use your favorite yogurt; I prefer low fat plain Greek yogurt but regular (not Greek) would be just fine. Try with apple flavored, vanilla, honey, nonfat, or full fat. Sour cream works as well. (I used plain 2% Fage.)

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