Apple Crumb Muffins with Apple Pie Spice

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apple crumb muffins spice victoria gourmet recipe

Ingredients

2 teaspoons Apple Pie Spice
Crumb Topping
1/3 cup packed light brown sugar
1 tablespoon granulated sugar
4 tablespoons unsalted butter, melted
2/3 cup all-purpose flour
Muffins
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup packed light brown sugar
1/4 cup granulated sugar
2 eggs, room temperature
½ cup full-fat plain yogurt (not Greek), room temperature
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 cup milk, room temperature
2 apples, cored, peeled and diced (about 1 1/2 cups)
Optional Glaze
1 cup confectioners sugar
2 tablespoons apple juice or milk

Recipe Info

Difficulty Level: 
Easy
Prep Time: 
20 minutes
Cook Time: 
20-25 minutes
Total Time: 
45 minutes
Serving size: 
12

Directions

1. Preheat oven to 425°F. Lightly grease muffin tins or use paper liners.
2. Make the crumb topping: In a mixing bowl, combine the sugars, 1 teaspoon Apple Pie Spice and melted butter. Stir in the flour. This should be crumbly. Set aside.
3. Make the muffins: In the bowl of stand mixer fitted with a paddle attachment or using a handheld mixer, cream the butter and sugars until light and fluffy, about 5 minutes.
4. Add in eggs, yogurt and vanilla extract. Beat on high for 3 minutes or until the mixture is uniform.
5. In a small bowl sift together the flour, baking powder, baking soda and salt.
6. Stir the flour mixture into the egg-yogurt mixture along with 1 teaspoon Apple Pie Spice, the milk and apples. Mix until just combined. Spoon the batter evenly into the prepared muffin tin.
7. Top each muffin with a handful of the crumb topping.
8. Bake for 5 minutes. Reduce heat to 350°F. Bake for 15 to 18 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan.
9. Optional Glaze: Whisk together the confectioners sugar and apple juice. Drizzle over warm muffins. Store in an airtight container at room temperature for 3 days, in the refrigerator for 1 week or in the freezer for 1 month.

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Recipe Tip:
Sour cream can be substituted in for the yogurt.
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