99.9% of the time I do not eat sweets or baked goods, especially for breakfast. But I volunteered for a Master Gardner event that took place starting early on a Saturday morning, and they requested donations of homemade breakfast items to help feed the crew.
Yeah, I could’ve bought a dozen bagels from a local bakery, but that’s just not the way I roll (pun intended). So after a bit of nosing around on the Internet, I found a tempting Glazed Apple Crumb Muffin recipe (thanks to sallysbakingaddiction) that I altered a bit. I particularly liked the fact that I had all of the ingredients on hand and didn’t have to make a special trip to the supermarket.
Well, of course I had to try one before I submitted the muffins to the event, right? Wouldn’t want to put something out there that was inedible, you follow? While still warm, I sliced one in half and took a bite… then another bite… and another, until it was all gone! It literally melted in my mouth. Nobody was more shocked than me…
A dozen of these were earmarked for the event, one I ate, and one was saved for Hubby. Knowing his abhorrence of walnuts, I left that muffin sans nuts. Sometimes you feel like a nut, sometimes you don’t 😉 BTW, Russ ate his the next morning before heading to work, and he agreed, it was truly yummy.
How did they fare with the volunteer crew? I’m not totally sure, but several of my mates grabbed one during our lunch period and planned to nosh on it later…
Above, Chris holds one of the muffins as does Terri (can only see her arms in the lower right); while George gives us a radiant smile.
Glazed Apple Crumb Muffins
- 1/3 cup packed light or dark brown sugar
- 1 Tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
- 2/3 cup all-purpose flour
- 1/2 chopped walnuts or pecans (optional)
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup whole milk yogurt, at room temperature
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup milk (I used 2%), at room temperature
- 1 1/2 cups peeled apple, 1/4″ dice (2 small apples)
- 1 cup confectioners’ sugar
- 3 Tablespoons heavy cream
- 1/2 teaspoon 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. Line a 12-count (or two 6-count) muffin pan(s) 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.
- Make the muffins: Using a 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.
- With the mixer on off, add in flour, baking soda, baking powder, cinnamon, and salt. Mix on medium-low for a couple minutes to combine everything, scraping down sides as needed.
- 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 almost to the top. Press a handful of the crumb topping into the top of each.
- Bake for 5 minutes at 425°F degrees, then keeping the muffins in the oven, lower the oven temperature to 350°F 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. Let cool for about 15 minutes before adding the glaze.
- Make the glaze: Whisk all of the ingredients together and drizzle over slightly warm muffins. Top with chopped nuts if using.
Muffins stay fresh stored at room temperature for a few days– then transfer to the fridge for up to 1 week.
Make ahead tip: For longer storage, freeze glazed or unglazed muffins for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.