Apple Cinnamon Crumb Muffins

Ingredients

• Brown sugar

  67g

• Sugar

  White, granulated sugar

  15g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Butter

  Unsalted

  ¼ cup or 57g

• Wheat flour

  White, cake, enriched

  84g

• Wheat flour

  White, cake, enriched

  219g

• Baking soda

  Leavening agents

  1 tsp or 5g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 tsp or 5g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Salt

  Table

  ½ tsp or 3g

• Butter

  Unsalted

  ½ cup or 114g

• Brown sugar

  100g

• Sugar

  White, granulated sugar

  ¼ cup or 50g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Greek yogurt

  Plain, whole fat

  120g

• Vanilla extract

  2 tsp or 8g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ¼ cup or 61g

• Apples

  Without skin

  180g

Directions

1. Preheat oven to 425F (218C). 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 & mini muffins.*
2. Mix the brown sugar, granulated sugar, and cinnamon together in a medium bowl. Stir in the melted butter, and then gently mix in the flour using a fork. Keep the mixture as large crumbles and do not over-mix. If over-mixed, this will turn into a thick paste. Set topping aside.
3. Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a large bowl. Set aside.
4. 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 mostly creamy. (It's ok if it appears somewhat curdled.) Scrape down the sides and bottom of the bowl as needed. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the apples.
5. Spoon the batter evenly into each cup or liner, filling each all the way to the top. Spoon crumb topping on each, gently pressing it down so it sticks.
6. Bake for 5 minutes at 425F, then, keeping the muffins in the oven, reduce the oven temperature to 350F (177C). Bake for an additional 1518 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 2023 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
7. Whisk all of the icing ingredients together and drizzle over warm or cooled muffins.
8. Iced or plain muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
9. Recipe by: Sally (source: https://sallysbakingaddiction.com/apple-cinnamon-crumb-muffins/)

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