Apple Crumb Muffins
Enjoy these muffins with just the crumb topping, or add a drizzle of the vanilla icing for an extra bit of sweetness.
Apple Crumb Muffins
1 ¾ C. All-Purpose Flour
1 tsp. Baking Soda
1 tsp. Baking Powder
1 ½ tsp. Apple Pie Spice Blend
½ tsp. Sea Salt, Fine
½ C. Unsalted Butter (Room Temperature)
½ C. Light or Dark Brown Sugar (Packed)
¼ C. Granulated Sugar
2 Large Eggs (Room Temperature)
½ C. Plain Yogurt (Room Temperature)
1 tsp. Vanilla Extract, Mexican
¼ C. Milk (Room Temperature)
1 ½ C. Apples (Peeled and Chopped into ¼” Pieces)
⅓ C. Light or Dark Brown Sugar (Packed)
1 Tbsp. Granulated Sugar
1 tsp. Cinnamon, Saigon Ground
¼ C. Unsalted Butter (Room Temperature)
2/3 C. All-Purpose Flour
1 C. Powdered Sugar
3 Tbsp. Milk
1 tsp. Maple Extract
For the Muffins:
For the Crumb Topping:
For the Icing (Optional):
Preheat oven to 425°F. Prepare a muffin tin by greasing with butter or a non-stick spray or by lining with paper liners.
Make the crumb topping by mixing the brown sugar, granulated sugar, and cinnamon together in a bowl. Cut in the softened butter with a pastry blender or a fork. Finally, incorporate the flour with using a fork. Don’t over mix the topping - make sure it stays in big crumbles.
Make the muffin batter by whisking together the flour, baking soda, baking powder, apple pie spice blend, and salt in a large bowl. Set the dry mixture aside.
Use a mixer to beat together the butter, granulated sugar, and brown sugar until smooth (make sure to scrape down the sides as needed). Add the eggs, yogurt, and vanilla extract and beat the mixture on high until it’s fully combined and creamy. Shift the mixer to low speed and add the dry ingredients and milk, mixing until no flour pockets remain. Finally, stir in the apples.
Spoon the batter into the prepared muffin tin, making sure to fill each cup or liner to the top. Spoon on a bit of the crumb topping and gently press it down so it stays attached to the muffin.
Bake for five minutes, then reduce the oven temperature to 350°F and bake an additional 12-14 minutes (or until a toothpick comes out clean). Total time should be 17-19 minutes.
Allow the muffins to cool for a few minutes in the muffin tin, then remove them to complete cooling on a wire rack.
Make the icing by mixing together all ingredients, then drizzle the icing over cooled muffins.
Our Vanilla Paste or Bourbon Island or Mexican vanilla extract may be used in both the muffins and the icing. Avoid using our Tahitian Vanilla Extract as it will give the muffins a slightly floral flavor.