If you are looking for a quick weekend baking project with a little sweetie, this is perfect!
- 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
- 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
- 1 cup powder icing sugar
- 3 tbsp cream
- 1/2 tsp pure vanilla extract
- 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°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.
- 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.
- 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.
- 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.
- 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.
- Make the icing: whisk all of the ingredients together and drizzle over warm muffins.
- Muffins stay fresh stored at room temperature for a few days– then transfer to the fridge for up to 1 week.
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!!