Apple Crumble Muffins with Vanilla Glaze

If you are looking for a quick weekend baking project with a little sweetie, this is perfect!

Apple crumb muffins 1

Moist and delicious, these muffins are fantastic.  That crumb topping tho ….. :o)

Crumble

  • 1/3 cup packed brown sugar
  • 1 tbsp white sugar
  • 1 tsp ground cinnamon
  • 1/4 cup unsalted butter, melted
  • 2/3 cup all purpose flour

Muffins

  • 1/2 cup unsalted butter
  • 1/2 cup packed brown sugar
  • 1/4 cup white sugar
  • 2 large eggs
  • 1/2 cup Greek yogurt
  • 2 tsp pure vanilla extract
  • 1 3/4 cup all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 cup milk
  • 1 1/2 cups peeled, chopped apple

Vanilla Icing

  • 1 cup powder icing sugar
  • 3 tbsp cream
  • 1/2 tsp pure vanilla extract

Ingredients:

  1. 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.
  2. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. You may need a 2nd pan as this recipe makes up to 14 muffins, though you can always bake in batches using 1 pan. Set aside. *See note about jumbo size muffins.
  3. Make the muffins: Using a handheld or stand mixer fitted with a paddle attachment, 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, 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.
  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 the crumb topping into the top of each; crumble it with your hands to make some big chunks.
  6. Bake for 5 minutes at 425°F (218°C) degrees, then keeping the muffins in the oven, lower the oven temperature to 350°F (177°C) and bake for 15-17 more minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-22 minutes.
  7. Make the icing: whisk all of the ingredients together and drizzle over warm muffins.
  8. Muffins stay fresh stored at room temperature for a few days– then transfer to the fridge for up to 1 week.
apple crumb muffins 2

3 year old Liv is the best helper!  So glad we could do a little baking together while she was here.

apple crumb muffins 3

How can you not love such a cute little helper?

Have you tried the website:  Sally’s Baking Addiction?  I’ve tried a few recipes and they are all great, this one came from her – let me know if you try it.  Or better yet, let Sally know!!

Ceviche

Step 1

In a 1 1/2-quart glass or stainless steel bowl, combine the fish, lime juice and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly “cooked” fish. Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open. Drain in a colander.

Step 2

In a large bowl, mix together the tomatoes, green chiles, cilantro, olives and optional olive oil. Stir in the fish and season with salt, usually about 1/2 teaspoon. Add the orange juice or sugar. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado.

Make Ahead

Working ahead: The fish may be marinated a day in advance; after about 4 hours, when the fish is “cooked,” drain it so that it won’t become too tangy. For the freshest flavor, add the flavorings to the fish no more than a couple of hours before serving.
This recipe came courtesy of my Food and Wine Magazine – another superb recipe from Rick Bayless.

Empanadas

Most cultures have a pastry/hand pie like this one ….. empanadas are famous in many countries, but I’ve only had the pleasure of eating them in Mexico so that is what I have fashioned these after.  They can be deep fried, but I prefer baking them for fluffy, flaky pastry and creamy filling.  Extra bonus points for the way your house smells while they are baking!

Empanada 1

In today’s version I used chicken, onion & red pepper, topped with a chunk of jalapeño havarti.  The tomatillo salsa was delicious for dipping!

Empanadas are such a treat.  These will give you flaky pastry, and a creamy tasty filling.

Make sure when you roll out your dough that you do it a little thinner than you would for a pie – you want to make sure you have a good ratio of filling to crust.

Empanada 2

Saute onions and garlic until softened, then add red pepper and cook for only a couple more minutes.  Stir in cooked shredded chicken and season to taste.  In this version, I added a couple of tablespoons of tomatillo salsa, and then topped with jalapeño havarti cheese for an extra bit of kick and creaminess.

Other suggestions for empanada filling:

  • ground meat seasoned with taco spices, topped with Oaxaca string cheese
  • leftover pulled pork and pickled red onions
  • wilted spinach, sautéed mushrooms and feta cheese
  • go sweet with fruit, cinnamon and a bit of vanilla

I’ve included my pastry recipe here, but if you aren’t into making your own pastry go ahead and use a prepared frozen pie shell.  Just take it out and roll it a bit thinner.

Cut your pastry into rounds, brush beaten egg around the outside and then put about a tablespoon or two of filling in the middle, add some cheese on top.  You will want enough filling so that your ratio of stuffing to pastry is tasty.  Fold edges up together and press to seal.  Set them on a baking sheet and pinch/crimp the top to make sure it is well sealed.

Brush beaten egg over the top of the sealed empanada, and then poke a hole so steam can escape and the pastry doesn’t leak too much of your goods outside the shell.

Bake at 375 for 25-30 minutes until golden brown.  You can also freeze them on a cookie sheet at this point and bake later, from frozen.  Just bake a little longer.

Empanada 3

Oh, these were G O O D.  Before baking season the tops with salt and pepper.

Everybody loves flaky pie crust – but people are divided on whether to use shortening, lard or butter.  Through trial and error, I think I have found the best of them all – by combining lard and butter.  Try it ….. so light and flaky – you will love it.

  • 1 egg
  • 1 tbsp vinegar
  • 3/4 tsp salt
  • 3 cups white flour
  • 3/4 cup cold vegetable lard or (if you prefer) shortening
  • 3/4 cup cold butter
  • 5 tbsp very cold water
  • Lightly beat egg and vinegar

Whisk flour and salt

Using a pastry blender or 2 knives, cut in lard/butter until pea sized.  Add very cold water to egg and vinegar mixture.  Make a hole in the center of the flour blend and stir in the egg/vinegar/water combination.  Work just until pastry comes together – adding slightly more liquid if it doesn’t, and if it is too wet, add a wee bit more flour.  Work together just until it all comes into a solid mass.  Knead very lightly on floured surface.  Wrap tightly and put in the fridge for at least 40 minutes.

Roll on lightly floured board until just thin enough to use for pie dough.

This recipe makes enough for 1 smaller pie (top and bottom) or a large deep dish pie crust bottom.