Apple Streusel Muffins

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A couple weeks ago, in the beginning stages of November, I had a strong hankering for apple muffins. I was reading a book where one of the main characters kept making them and I just couldn’t resist the temptation anymore. I found this recipe from Sally’s Baking Addiction and the rest is really history.

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Let’s start with the streusel crumb topping, shall we? It’s what elevates these simple muffins into items of historic greatness. Melt 1/4 cup butter in a bowl, then dump in 1/3 cup brown sugar, 1 tablespoon granulated sugar, and 1 teaspoon ground cinnamon. Give that a good stirring.

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Then add in 2/3 cup all-purpose flour and mix it up with a fork or your hands.

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You’re going to get a lovely crumbly mix. Set that aside for a minute.

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Now, preheat your oven to 425°F. I know that seems high, but don’t worry, we’ve got a plan. You might want to grease or butter a muffin tin while you’re at it. I also set 2 large eggs in a bowl of warm water to bring them to room temperature. Because I didn’t plan ahead.

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In the bowl of your mixer, cream 1/2 cup room temperature butter until all fluffy and amazing. Then add in 1/2 cup brown sugar and 1/4 cup granulated sugar and beat that up again.

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Why yes – that granulated sugar IS pink. It’s a long story.

Then add in your 2 large eggs and beat until fully combined. Don’t forget to scrape down the sides of the bowl.

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Now add in 2 teaspoons vanilla extract, and 1/2 cup yogurt (any flavour). You can use sour cream if you have no yogurt. I had neither sour cream nor yogurt, so I used buttermilk. Well, I had no buttermilk either, so I used milk that I had soured with lemon juice.

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Now, peel and chop up 2 medium apples – you want about 1 1/2 cups diced apples for this. Can you peel your apple all in one piece? It’s one of my special skills.

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In another large bowl, whisk together 1 3/4 cup all-purpose flour with 1 teaspoon baking powder, and 1 teaspoon ground cinnamon. The original recipe also calls for a teaspoon of baking soda but I found I could really taste it in the muffin so I would leave it out.

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Add your wet ingredients to your dry ingredients and mix until just combined.

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Plop in your apples and 1/4 cup milk (any kind) and mix that up again.

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Scoop that glorious stuff into your prepared muffin tin, filling the whole cup.

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Sprinkle generously with the streusel topping and shove that in the oven. Bake for 5 minutes at 425°F, then reduce the heat to 350°F and bake for a further 15 minutes, until a toothpick inserted in the centre of the centre muffin comes out clean.

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While the muffins were baking, I glanced out the window and the bright sunny day had suddenly become a blizzard.

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And then the sun came out again. Though the snow kept falling.

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Set the hot muffins on a wire rack to cool down and start on your glaze.

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Whisk together 1 cup icing sugar with 3 tablespoons heavy cream and 1/2 teaspoon vanilla extract.

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Drizzle that insanity over your still warm muffins.

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Eat these glorious gems within a couple days, as they will tend to get soggy over time.

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Author: allythebell

A corgi. A small boy. A sense of adventure. Chaos ensues.

12 thoughts on “Apple Streusel Muffins”

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